I copied the nutrition facts from the original recipe -- my amendments should have even less fat, saturated fat and more fiber. They are soft and delicious, and reasonably healthy. I am not watching saturated fat or cholesterol, so I don't mind the egg since it provides good protein.
I made them into 12 rolls, and I think they were too big. Maybe would do 16 next time. Original recipe calls for 14.
- 1 1/4 cups warm milk
- 1 egg, beaten
- 2 tablespoons brummel and brown, softened
- 1/4 cup honey
- 3/4 teaspoon salt
- 2 cups bread flour
- 1 3/4 cup whole wheat flour
- 1 1/4 teaspoons bread machine yeast
- More brummel and brown for spreading.
Directions
- Place ingredients in the pan of the bread machine in the order recommended by the manufacturer. Select dough cycle; press start.
- When dough cycle has finished, turn dough out onto a lightly floured surface and divide into desired number of balls (12 makes for large buns -- I would try 16 next time). Use your hands to shape the divided pieces into balls and sort of flatten them (the original recipe said roll dough to 3/4 in thickness). Place on lightly greased cookie sheets (used a butter flavored pam); cover and let rise until doubled, about 1 hour. Meanwhile, preheat oven to 350 degrees F (175 degrees C).
- Bake in preheated oven for 10 to 15 minutes. When rolls are finished baking, brush with melted butter.
Nutrition facts are for 14 rolls:
| Serving Size | 1/14 of a recipe |
| Servings Per Recipe | 14 |
|
| Amount Per Serving | |
| Calories | 191 |
| Calories from Fat | 42 |
|
| | % Daily Value * |
| Total Fat 4.7g | 7 % |
| Saturated Fat 2.6g | 13 % |
| Cholesterol 26mg | 9 % |
| Sodium 163mg | 7 % |
| Potassium 110mg | 3 % |
| Total Carbohydrates 31.9g | 10 % |
| Dietary Fiber 1.8g | 7 % |
| Protein 5.8g | 12 % |
| Sugars 6.1g | |
| Vitamin A | 3 % |
| Vitamin C | <> |
| Calcium | 4 % |
| Iron | 17 % |
| ** Thiamin | 27 % |
| Niacin | 30 % |
| Vitamin B6 | 4 % |
| Magnesium | 8 % |
| Folate | 36 % |
|
