Prep 2 hrs
Cook 30 mins
Kneading and first rising is done in the bread machine. These rolls are tasty, and are very lowfat and low calorie! Prep time includes rising time.
- Put all ingredients except egg whites in loaf pan and use dough cycle.
- At the end (on most bread machines the cycle ends after the first rise), remove the dough onto a lightly floured surface.
- Separate into 16 equal parts, and form into balls.
- Place on a cookie sheet, and cover loosely with saran wrap.
- (I usually warm the oven to about 100 degrees, and put it in there for the second rising) Let rise for 20-30 minutes, or until doubled in size.
- Remove saran wrap (and remove from oven at this point, if using my technique) and preheat oven to 375.
- Brush the rolls with the egg whites and bake until browned (approx 25 minutes).
This was a 5-star recipe for me even though I made several mistakes due to unclear directions and errors on my part. 1.because I didn't read the directions completely, I added 2 egg whites to the batter--however the rolls still were delicious. 2. a word of caution: be sure to grease the cookie sheet to make it easier to get the rolls off the pan. 3. A cooking time is not indicated in the directions, but mine were done in 25 minutes.
Wow! These are wonderful! They are soft, light, delicious rolls! Made a few minor changes, subbed in 1 cup of whole wheat flour, used 1/4 tsp extra yeast, added 1/2 c. extra flour, and didn't use the egg whites. I used the dry buttermilk as you suggested and the were done in 20 minutes. I second everyone's comment that the dough is very sticky. I made 11 larger rolls and baked them on parchment paper after reading ellie_'s review. Thank you so much!!
I made these using regular liquid buttermilk and omitted the egg white wash. The dough was runny and sticky so I added some more flour as it was mixing; perhaps that is why they turned out a bit on the chewy side. My coworkers liked them and they all disappeared. Thanks for sharing.