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Nutrition News: Dairy in Your Diet

Charlyn Fargo on

4 tablespoons honey, divided

1 envelope active dry yeast (2.5 teaspoons)

5 tablespoons canola oil

1 large egg

2 cups whole-wheat flour

1 1/2 cups all-purpose flour

 

1/2 teaspoon salt

Combine milk, 1 tablespoon honey and yeast in the bowl of a stand mixer. Set aside for 5 minutes. Add the remaining 3 tablespoons honey, oil, egg, whole-wheat flour, all-purpose flour and salt to the yeast mixture. Mix on low speed with the dough hook or a wooden spoon until a smooth, elastic ball forms and pulls away from the sides, about 5 minutes. Transfer the dough to a lightly floured surface; divide into 12 pieces, about 2 1/2 ounces each. Roll each piece into a smooth ball. Line a 6-quart or larger slow cooker with a large piece of parchment paper (It's OK to pleat it slightly to get it over the bottom and part way up the sides); coat the paper with cooking spray. Add the rolls in a single layer. Cover and cook on high until the rolls are starting to brown around the edges and spring back lightly when touched, 2 to 2 1/2 hours. Transfer the rolls to a wire rack and let cool slightly before serving warm. Makes 12 rolls.

Per serving: 226 calories; 7 grams protein; 34 grams carbohydrate; 8 grams fat (1 gram saturated); 18 milligrams cholesterol; 3 grams fiber; 7 grams total sugars (6 grams added); 114 milligrams sodium.

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Charlyn Fargo is a registered dietitian with SIU Med School in Springfield, Illinois. For comments or questions, contact her at charfarg@aol.com or follow her on Twitter @NutritionRD. To find out more about Charlyn Fargo and read features by other Creators writers and cartoonists, visit the Creators website at www.creators.com.

 

 

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