1 tablespoon rapid-rise dry yeast
2 1/4 cups warm water (110 to 115 degrees)
1/3 cup sugar
1/3 cup shortening
Never miss a local story.
1/4 cup powdered nondairy creamer
2 teaspoons salt
2 tablespoons chopped chives or fresh herbs such as thyme
6-7 cups all-purpose or bread flour
1 tablespoon chopped chives or fresh herbs, such as thyme, mixed with 3 tablespoons melted butter
Makes 24 servings.
Preheat the oven to 350 degrees. In a large bowl, dissolve the yeast in warm water. Add the sugar, shortening, creamer, salt, chopped herbs and 5 cups flour. Beat until smooth. Stir in enough remaining flour to form a soft dough; the dough will be sticky.
Turn onto a floured surface; knead until smooth and elastic, about 6 to 8 minutes. Place in a bowl coated with cooking spray, turning once to coat the top. Cover and let rise in a warm place until doubled, about 1 hour.
Punch dough down. Turn onto a lightly floured surface; divide into 24 pieces. Shape each into a roll or other desired shape. Spray a baking sheet with cooking spray. Place rolls 2 inches apart on baking sheets. Cover and let rise until doubled, about 30 minutes.
Bake the rolls 15 to 20 minutes or until lightly browned. Remove from pans to wire racks. Brush with melted butter mixture just before serving.
Nutritional information per roll: 150 calories (20 percent from fat), 3 grams fat (1 gram saturated fat), 26 grams carbohydrates, 3 grams protein, 195 mg sodium, 28 mg cholesterol, 6 mg calcium, 1 gram fiber.