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Good base receipt, baked size ofcanned breakfast biscuitsFirst I do not want to take anything away from the original receipt that was posted it works find. The modifications I made are personal preference.I loved the receipt but took me longer (about 2 1/2 hours butworth it). I cut the receipt in half. Nice for mini sandwiches or with dinner. These turned out so fluffy!!Baked 400⁰ for 10 minutes in my electric oven (gas maybedifferent)Made 1/2 recipe = 24 roll (balls were size of Ping-Pong ball)Each roll for those who need it: Carbs = 13.4, Fat=2.5, Protein = 2.0, & Calories = 85 Make The Sponge let sit for 40-60 minutes until doubled7/8cup 90⁰ water (my yeast says 90⁰ to 110⁰)*rememberwith yeast time is our friend; heat is our enemy don’t heat the water too hot youwill murder the yeast.1/8cup sugar1/4cup oil (I used Canola oil)11/2 Tablespoon yeast (1 TBL, 1tsp, & 1/2 tsp)1/2teaspoon salt11/4 cups flour (all-purpose)*ifyou use raw or self-ground flours you will need more water.2 Tablespoongluten (optional by making asponge you develop the natural gluten in the flour. So if someone is gluten sensitiveleave it out. I just love the smoothtexture).In separate bowl measure 1 1/2 cups flourAfter sponge is done whip 1 eggand add to the mix by hand but to be honest you could add it to the sponge. The egg is optional I like itfor the flavor and the protein. Then addflour 1/2 cup ata time by hand until stiff then put the dough in my Kitchenaid mixer with doughhook on the 2 setting add more flour if too sticky (total flour should not be more than 23/4 cups to 3 cups). Mix with dough hook about 5-8 minutes or until smooth. The dough will be a little sticky but will come off your handwhen making the balls. Make balls and place on a large cookie sheet coveredwith parchment paper or spray. Let rise about 1hour oruntil doubled then bake.
no that would not change color different ovens cook differently next time cook another minute or two. Try brushing the tops will egg whites after making the balls for the rolls.
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