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    You are in: Home / Recipes / Stuffing Rolls Recipe
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    Stuffing Rolls

    Stuffing Rolls. Photo by Goat mom

    1/1 Photo of Stuffing Rolls

    Total Time:

    Prep Time:

    Cook Time:

    1 hr 42 mins

    1 hr 30 mins

    12 mins

    Goat mom's Note:

    These started to find the perfect bread item to make leftover turkey sandwiches on. Tried as bread and never reliable, rise to high or not enough. After much trial and error these have been pretty fool proof. Son in law loves and says its not Thanksgiving till the leftover sandwich is eaten. Feel free to change up the spices to your taste preferences. I use fresh ground hard red wheat in this recipe so whole wheat flour would replace that. I use a bread machine to mix up and rise the dough. I made for use with packaged yeast for ease for begining bakers like my daughter

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    Ingredients:

    Serves: 4-6

    Yield:

    rolls

    Units: US | Metric

    Directions:

    1. 1
      Add ingredients in order for your bread machine, liquids to dry with yeast last. Use dough cycle.
    2. 2
      When risen punch down and place on floured board.
    3. 3
      Pinch off pieces to your size perference, small rolls to generous sandwich size based on risen size.
    4. 4
      Place on greased pan or non stick; about 2 inches apart.
    5. 5
      Cover with clean towel and let rise about 30-45 minutes; or doubled in size.
    6. 6
      I brush with a little melted butter or coconut oil right before baking.
    7. 7
      Preheat 375.
    8. 8
      Bake 12-20 minutes depending on size till golden brown.

    Ratings & Reviews:

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    Nutritional Facts for Stuffing Rolls

    Serving Size: 1 (128 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 472.8
     
    Calories from Fat 77
    16%
    Total Fat 8.6 g
    13%
    Saturated Fat 4.3 g
    21%
    Cholesterol 61.7 mg
    20%
    Sodium 657.3 mg
    27%
    Total Carbohydrate 86.0 g
    28%
    Dietary Fiber 6.1 g
    24%
    Sugars 8.1 g
    32%
    Protein 14.0 g
    28%

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