Date: Mon, 06 Dec 2021 05:02:13 +0000 --------------- BEGIN bread-bakers.v121.n043 --------------- 01. Greg's Southern Biscuits (Reggie Dwork) 02. Southern Biscuits with Mayonnaise (Reggie Dwork) 03. Bread Machine Light Oat Bread (Reggie Dwork) 04. Bread Machine Pineapple Bread (Reggie Dwork) 05. A Simple, Rustic Loaf (Reggie Dwork) 06. Adzimka Bread (Reggie Dwork) 07. Blueberry-Maple Muffins (Reggie Dwork) 08. Corn Yeast Rolls (Reggie Dwork) 09. Homemade Hawaiian Bread Rolls (Reggie Dwork) 10. Refrigerator Rolls (Reggie Dwork) --------------- MESSAGE bread-bakers.v121.n043.1 --------------- Date: Sun, 05 Dec 2021 19:29:14 -0800 From: Reggie Dwork Subject: Greg's Southern Biscuits * Exported from MasterCook * Biscuits, Greg's Southern Recipe By :GregWmson Serving Size : 6 Preparation Time :0:00 Categories : Biscuits/Scones Bread-Bakers Mailing List Posted Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 teaspoon lard 2 cups all-purpose flour 3/4 teaspoon salt 1/4 teaspoon baking soda 2 teaspoons baking powder 2 tablespoons butter -- frozen 2 tablespoons lard -- frozen 1 teaspoon bacon drippings 1 cup buttermilk Light and fluffy and the closest thing I've found to my grandmother's biscuits. Delicious for jams, butter, honey, corn syrup, or just great bread for any meal. Prep: 20 min Cook: 15 min Ready In: 35 min Preheat oven to 450F (230 C). Lightly grease a baking sheet with 1/2 teaspoon of lard. Mix together the flour, salt, baking soda, and baking powder in a bowl. Grate the frozen butter and 2 tablespoons frozen lard into the flour mixture with a cheese grater; stir lightly 1 or 2 times to mix. With your fingers, make a well in the middle of the flour mixture, and pour the bacon drippings and buttermilk into the well. With just the tips of your fingers, stir lightly and quickly to just bring the dough together before the butter and lard melt. Dough will be sticky. Scrape dough out onto a floured surface, and gently pat the dough flat. Sprinkle the top of the dough with flour, and fold it in half; pat down, fold again, and repeat until you have folded the dough 4 or 5 times. With a rolling pin, roll the dough out to a square about 1" thick. Cut the biscuit dough into rounds with a 2 1/2: biscuit cutter or the floured edge of a drinking glass by pushing straight down (twisting the cutter will seal the edge and keep the biscuits from rising). Lay the biscuits onto the prepared baking sheet so the edges just touch. Bake in the preheated oven until risen and lightly golden brown, 15 to 20 minutes. Source: "allrecipes.com" S(Internet Address): http://allrecipes.com/recipe/216438/gregs-southern-biscuits - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 251 Calories; 10g Fat (36.0% calories from fat); 6g Protein; 34g Carbohydrate; 1g Dietary Fiber; 17mg Cholesterol; 568mg Sodium. Exchanges: 2 Grain(Starch); 0 Non-Fat Milk; 2 Fat; 0 Other Carbohydrates. NOTES : 2016 - 0422 --------------- MESSAGE bread-bakers.v121.n043.2 --------------- Date: Sun, 05 Dec 2021 19:31:42 -0800 From: Reggie Dwork Subject: Southern Biscuits with Mayonnaise * Exported from MasterCook * Biscuits, Southern Biscuits with Mayonnaise Recipe By :Debby Serving Size : 12 Preparation Time :0:15 Categories : Biscuits/Scones Bread-Bakers Mailing List Posted Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2/3 cup buttermilk 2 tablespoons vegetable oil 3 tablespoons mayonnaise 2 cups self-rising flour A tender, old-fashioned Southern biscuit recipe from my mother-in-law. Grab your cast iron skillet, and you are ready to make these tasty biscuits! In a large bowl mix together the buttermilk, oil, and mayonnaise. Gradually stir in the flour and mix until all ingredients are combined. Turn dough out onto a well floured surface. If dough is sticky knead in a little extra flour. Pat the dough out to about a 1/2" thickness. Use a biscuit cutter to cut dough into pieces. Place into an oiled cast iron skillet. Allow biscuits to rest in the pan for 10 minutes. Bake in a preheated 425F (220C) until nicely browned, about 20 minutes. NOTE: One reviewer wrote: I added a tsp. of garlic powder and used melted butter vs. veg oil cutting the amount in half. I baked these in muffin cups lined with paper liners sprayed with a little Pam which made things a lot easier! S(Internet Address): http://allrecipes.com/Recipe/Southern-Biscuits-with-Mayonnaise Start to Finish Time: "0:45" T(Cook Time): "0:20" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 124 Calories; 6g Fat (39.9% calories from fat); 3g Protein; 16g Carbohydrate; 1g Dietary Fiber; 2mg Cholesterol; 298mg Sodium. Exchanges: 1 Grain(Starch); 0 Non-Fat Milk; 1 Fat. NOTES : 2015 - 0723 --------------- MESSAGE bread-bakers.v121.n043.3 --------------- Date: Sun, 05 Dec 2021 19:33:07 -0800 From: Reggie Dwork Subject: Bread Machine Light Oat Bread * Exported from MasterCook * Bread Machine Light Oat Bread Recipe By :LITSTER5 Serving Size : 12 Preparation Time :0:05 Categories : Bread Bread Machine Bread-Bakers Mailing List Low Fat Posted Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/4 cups water 2 tablespoons margarine 1 teaspoon salt 3 cups all-purpose flour 1/2 cup rolled oats 2 tablespoons brown sugar 1 1/2 teaspoons active dry yeast Add ingredients to bread machine pan in order recommended by your manufacturer. Use regular light setting. Tip: Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easy. Source: "allrecipes.com" S(Internet Address): http://allrecipes.com/recipe/7025/light-oat-bread/ Start to Finish Time: "3:05" T(Cook Time): "3:00" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 151 Calories; 2g Fat (14.7% calories from fat); 4g Protein; 28g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 202mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 1/2 Fat; 0 Other Carbohydrates. NOTES : 2016 - 0221 --------------- MESSAGE bread-bakers.v121.n043.4 --------------- Date: Sun, 05 Dec 2021 19:39:39 -0800 From: Reggie Dwork Subject: Bread Machine Pineapple Bread * Exported from MasterCook * Bread Machine Pineapple Bread Recipe By : Serving Size : 16 Preparation Time :0:10 Categories : Bread Bread Machine Bread-Bakers Mailing List Fruit Low Fat Posted Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 lb: 1 cup warm pineapple juice -- (70 to 80F) 2 tablespoons water -- (70 to 80F) 1 egg 1 tablespoon butter -- softened 3 tablespoons sugar 1 teaspoon salt 3 1/4 cups bread flour 2 1/4 teaspoons active dry yeast 2 tablespoons finely chopped candied pineapple -- optional Do not use a bread machine's time-delay feature for this recipe. In bread machine pan, place the first eight ingredients in order suggested by manufacturer. Select basic bread setting. Choose crust color and loaf size if available. Bake according to bread machine directions (check dough after 5 minutes of mixing; add 1 to 2 tablespoons of water or flour if needed). Just before final kneading (your machine may audibly signal this), add the pineapple if desired. Yield: 1 loaf (1-1/2 pounds). 1 serving (1 slice) equals 112 calories, 1 g fat (1 g saturated fat), 15 mg cholesterol, 159 mg sodium, 23 g carbohydrate, 1 g fiber, 4 g protein. Very good, very mild pineapple flavor. Will make it again. Reggie Description: "This light loaf that gets its subtle sweetness from pineapple juice." Source: "Marian Shelton, From Nicholville, New York" S(Internet Address): http://www.tasteofhome.com/recipes/pineapple-bread Yield: "10 min. Bake: 3 hours MAKES:" Start to Finish Time: "3:10" T(Bake): "3:00" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 133 Calories; 2g Fat (10.5% calories from fat); 4g Protein; 25g Carbohydrate; trace Dietary Fiber; 15mg Cholesterol; 147mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0 Fruit; 0 Fat; 0 Other Carbohydrates. Serving Ideas : Frequently bake it after we've enjoyed a ham dinner, so we can use it for ham sandwiches. NOTES : 2015 - 0301 --------------- MESSAGE bread-bakers.v121.n043.5 --------------- Date: Sun, 05 Dec 2021 20:21:54 -0800 From: Reggie Dwork Subject: A Simple, Rustic Loaf * Exported from MasterCook * Bread, A Simple, Rustic Loaf Recipe By : Serving Size : 16 Preparation Time :0:00 Categories : Bread Bread-Bakers Mailing List Fatfree Posted Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Sponge: 1 1/2 cups cool water -- (12 oz 1 teaspoon instant yeast 1 1/2 cups Unbleached All-Purpose Flour -- King Arthur, (6 1/4 oz) 1/2 cup pumpernickel flour -- (2 oz) Dough: 2 teaspoons salt 2 1/4 cups Unbleached All-Purpose Flour -- King Arthur, (9 1/2 oz) 1/2 cup Harvest Grains Blend -- or mixed seeds of your choice, (2 3/4 oz) Using a sponge (starter) to create this bread increases its flavor and enhances its texture. To make the sponge: Mix the sponge ingredients together, and let rest at room temperature, covered, for 3 to 4 hours, or overnight. To make the dough: Stir down the sponge, and add the salt and flour. Mix and knead the dough until it's smooth and elastic. Knead in the Harvest Grains Blend or your choice of seeds. Place the dough in a greased bowl, turning to coat its surface with oil. Cover and let rise in a warm spot for 1 1/2 to 2 hours, until doubled in size. Turn the dough out onto a lightly greased surface, and form it into a ball. Place on a lightly greased or parchment-lined baking sheet, or into an ovenproof crock. Cover and let rise for about 1 hour. Towards the end of the rising time, preheat the oven to 450F. Gently but firmly slash the dough across the top, then spritz it with water. Bake the bread for 30 to 35 minutes, until it's deep golden brown. Remove it from the oven and place it on a rack to cool. Cool completely before slicing. Yield: 1 loaf. Source: "kingarthurflour.com" S(Internet address): https://www.kingarthurbaking.com/recipes/a-simple-rustic-loaf-recipe - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 120 Calories; trace Fat (2.8% calories from fat); 4g Protein; 25g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 268mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0 Fat. NOTES : 2014 - 0716 --------------- MESSAGE bread-bakers.v121.n043.6 --------------- Date: Sun, 05 Dec 2021 20:27:11 -0800 From: Reggie Dwork Subject: Adzimka Bread * Exported from MasterCook * Bread, Adzimka Recipe By :MARBALET Serving Size : 20 Preparation Time :0:30 Categories : Bread Bread-Bakers Mailing List Low Fat Posted Potatoes Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 1/4 tsp active dry yeast -- 1 (.25 oz) pkg 1 3/4 cups warm water -- (110F) 1 tablespoon vegetable oil 2 teaspoons granulated sugar -- white 6 cups all-purpose flour 2 teaspoons salt 6 potatoes -- peeled and cubed 3/4 cup shredded Cheddar cheese 1 teaspoon salt 1/2 teaspoon ground black pepper 1 egg yolk -- beaten 1 tablespoon water This delicious pinwheel shaped bread is stuffed with cheese and potatoes. It's the perfect accompaniment to a bowl of soup and a crisp salad. In a large mixing bowl, dissolve yeast in warm water (110F, 45C). Let stand until creamy, about 10 minutes. Add the vegetable oil, sugar, 3 cups of the flour and the salt to the yeast mixture; stir well to combine. Add the remaining flour, 1/2 cup at a time, stirring well after each addition. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 8 minutes. Generously oil a large mixing bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 1 hour. While the dough is rising: Place the potatoes in a small sauce pan, cover with water, bring to a boil and cook until tender; about 15 minutes. Place the drained potatoes in a bowl and mash. Combine with the shredded cheese and season to taste with salt and pepper. Set aside to cool. Preheat oven to 400F (200C). Grease a 14" pizza pan of baking sheet. Deflate the dough and turn it out onto a lightly floured surface. Knead for a few turns, then form it into a round, cover and let rest for 10 minutes. On a lightly floured surface roll the dough out into a circle slightly larger than the pan, and place onto the prepared pan with the dough draped over the sides. Spoon the potato filling into the center of the dough, leaving a 2 inch space around the edges. Stir together the egg yolk and water to make an egg wash. Brush egg wash around the exposed edge of the circle. Fold dough from the edge into the center about every 6 to 8", until the whole edge has been folded in to form a pinwheel pattern. Press to seal after each fold. Brush the top of the loaf with the remaining egg wash. Bake at 400F (200C) for 15 minutes then lower the temperature to 350F (175C) and bake for an additional 20 to 25 minutes or until golden brown on top and bottom. Remove the bread to a wire rack and let cool for 15 minutes before slicing into wedges and serving. Reviewer stated: What a great recipe and a GORGEOUS creation!!! It is beautiful to behold. I took it out of the oven and my two year old son was enchanted right away! The recipe was as easy as any bread recipe to follow and execute. My only hesitation would be the bland-ness of the taste. I recomment saute-ing onions and garlic and adding it to the mashed potatoes. Also, more cheese is in order!! If you want to change it up a bit or serve it as a beautiful breakfast or brunch, add some ham!!! Other than that, this recipe is the best I've made in quite some time! The family LOVED IT! Source: "allrecipes.com" S(Internet Address): http://allrecipes.com/recipe/16668/adzimka-bread Start to Finish Time: "3:00" T(Cook): "0:30" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 195 Calories; 3g Fat (12.9% calories from fat); 6g Protein; 36g Carbohydrate; 2g Dietary Fiber; 15mg Cholesterol; 350mg Sodium. Exchanges: 2 1/2 Grain(Starch); 0 Lean Meat; 1/2 Fat; 0 Other Carbohydrates. NOTES : 2016 - 0518 --------------- MESSAGE bread-bakers.v121.n043.7 --------------- Date: Sun, 05 Dec 2021 20:33:11 -0800 From: Reggie Dwork Subject: Blueberry-Maple Muffins * Exported from MasterCook * Muffins, Blueberry-Maple Recipe By : Serving Size : 12 Preparation Time :0:30 Categories : Bread-Bakers Mailing List Fruit Muffins/Rolls Posted Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/3 cup whole flaxseeds 1 cup whole-wheat flour 3/4 cup all-purpose flour -- plus 2 tablespoons all-purpose flour 1 1/2 teaspoons baking powder 1 teaspoon ground cinnamon 1/2 teaspoon baking soda 1/4 teaspoon salt 2 large eggs 1/2 cup pure maple syrup 1 cup nonfat buttermilk -- (see Tip) 1/4 cup canola oil 2 teaspoons freshly grated orange zest 1 tablespoon orange juice 1 teaspoon vanilla extract 1 1/2 cups fresh blueberries 1 tablespoon sugar Whole-wheat flour and flaxseeds give these maple syrup-sweetened blueberry muffins a delicious, nutty flavor. Compared to a traditional version of the recipe, they have four times the dietary fiber and substitute healthful monounsaturated fat (canola oil) for saturated fat (butter). Preheat oven to 400F. Coat 12 muffin cups with cooking spray. Grind flaxseeds in a spice mill (such as a clean coffee grinder) or dry blender. Transfer to a large bowl. Add whole-wheat flour, all-purpose flour, baking powder, cinnamon, baking soda and salt; whisk to blend. Whisk eggs and maple syrup in a medium bowl until smooth. Add buttermilk, oil, orange zest, orange juice and vanilla; whisk until blended. Make a well in the dry ingredients and stir in the wet ingredients with a rubber spatula just until moistened. Fold in blueberries. Scoop the batter into the prepared muffin cups. Sprinkle the tops with sugar. Bake the muffins until the tops are golden brown and spring back when touched lightly, 15 to 25 minutes. Let cool in the pan for 5 minutes. Loosen edges and turn muffins out onto a wire rack to cool slightly. Tips & Notes Tip: No buttermilk? You can use buttermilk powder prepared according to package directions. Or make "sour milk": mix 1 tablespoon lemon juice or vinegar to 1 cup milk. Source: "From EatingWell: Summer 2004, The Essential EatingWell Cookbook (2004)" S(Internet Address): http://www.eatingwell.com/recipes/blueberry_maple_muffins.html Start to Finish Time: "1:00" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 200 Calories; 7g Fat (32.4% calories from fat); 5g Protein; 30g Carbohydrate; 3g Dietary Fiber; 36mg Cholesterol; 195mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Fruit; 0 Non-Fat Milk; 1 1/2 Fat; 1/2 Other Carbohydrates. NOTES : 2015 - 0102 --------------- MESSAGE bread-bakers.v121.n043.8 --------------- Date: Sun, 05 Dec 2021 20:35:45 -0800 From: Reggie Dwork Subject: Corn Yeast Rolls * Exported from MasterCook * Rolls, Corn Yeast Recipe By : Serving Size : 8 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Low Fat Muffins/Rolls Posted Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2/3 cup milk 2 tablespoons vegetable oil 2 tablespoons margarine -- melted 1 egg 1/2 cup cornmeal 1 teaspoon salt 2 tablespoons granulated sugar 3 cups all-purpose flour 1 tablespoon active dry yeast These are my favorite rolls in the whole world. They have the corny taste of a cornmeal muffin, but are a yeast roll that you can serve with a fancy dinner. Place ingredients in bread machine pan in the order suggested by the manufacturer. Select dough cycle. Start. Add water if needed while the dough is mixing. Once cycle is complete, shape dough into 8 to 10 balls. Arrange in a greased 9" pie pan. Allow to rise in a warm spot until doubled in size. Bake in a preheated 400F (205C) oven for about 45 minutes, or until the rolls begin to brown. S(Internet Address): http://allrecipes.com/recipe/7233/corn-yeast-rolls/ - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 296 Calories; 8g Fat (25.2% calories from fat); 8g Protein; 47g Carbohydrate; 2g Dietary Fiber; 29mg Cholesterol; 320mg Sodium. Exchanges: 3 Grain(Starch); 0 Lean Meat; 0 Non-Fat Milk; 1 1/2 Fat; 0 Other Carbohydrates. NOTES : 2016 - 0616 --------------- MESSAGE bread-bakers.v121.n043.9 --------------- Date: Sun, 05 Dec 2021 20:49:44 -0800 From: Reggie Dwork Subject: Homemade Hawaiian Bread Rolls * Exported from MasterCook * Rolls, Homemade Hawaiian Bread Recipe By : Serving Size : 15 Preparation Time :3:40 Categories : Bread-Bakers Mailing List Muffins/Rolls Posted Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- FOR THE ROLLS: 1/2 cup pineapple juice -- room temp 1/2 cup warm milk -- (100-110F) 4 tablespoons unsalted butter -- melted and slightly cooled 2 eggs -- lightly beaten 6 tablespoons granulated sugar 1 1/2 teaspoons fine salt 2 1/4 teaspoons instant yeast -- (1 pkt) 4 1/2 cups bread flour -- (20 oz) FOR BAKING: 1 large egg Combine the pineapple juice, milk, melted butter, eggs, sugar, salt, and yeast in the bowl of a stand mixer. Add 2 cups of the flour and stir with a wooden spoon until the dough forms a rough, shaggy mass. Attach the dough hook to the mixer and turn to medium-low speed. Gradually add the remaining flour, kneading until a dough begins to form. Continue kneading on medium-high speed for 4 to 5 minutes, until a soft and smooth ball of dough forms. Place the dough in a clean bowl. Cover with plastic wrap. Let rise until puffy and doubled in size, about 1 hour. Spray a 13x9" baking pan with cooking spray. Gently deflate the dough. Use a bench scraper or knife to divide the dough into 15 equal pieces. Shape each piece into a ball and place in the prepared pan. n a small bowl combine the egg with 2 tablespoons of water. Brush all over the rolls. Cover with plastic wrap and let rise again until doubled in size, about 30 minutes. Meanwhile, preheat the oven to 375F. Bake the rolls for 20 minutes, or until golden brown. Serve warm. Source: "Adapted from JW Food and Design and here" S(Internet address): http://www.handletheheat.com/homemade-hawaiian-bread-rolls Start to Finish Time: "2:10" T(Bake): "0:20" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 221 Calories; 5g Fat (20.8% calories from fat); 7g Protein; 37g Carbohydrate; trace Dietary Fiber; 52mg Cholesterol; 233mg Sodium. Exchanges: 2 Grain(Starch); 0 Lean Meat; 0 Fruit; 0 Non-Fat Milk; 1/2 Fat; 1/2 Other Carbohydrates. --------------- MESSAGE bread-bakers.v121.n043.10 --------------- Date: Sun, 05 Dec 2021 20:53:38 -0800 From: Reggie Dwork Subject: Refrigerator Rolls * Exported from MasterCook * Rolls, Refrigerator Recipe By : Serving Size : 18 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Muffins/Rolls Posted Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup vegetable shortening -- plus 1 tbsp. vegetable shortening 1 cup sugar 1 1/2 tsp. salt 2 eggs -- lightly beaten 14 gram active dry yeast 7 cups flour 1/4 cup butter -- melted Grease a baking sheet with 1 tbsp. shortening; set aside. Put remaining shortening, sugar, salt, and 1 cup boiling water into a large nonmetal bowl and stir to dissolve shortening; let cool to lukewarm. Add eggs and stir with a wooden spoon to combine. Put yeast and 1 cup warm water into a small bowl and stir to dissolve. Add yeast mixture to shortening mixture; stir to combine. Add flour and stir, first with a wooden spoon, then with your hands, to form a dough. Turn dough out onto a heavily floured surface and knead gently until dough forms a smooth ball, 1-2 minutes. Clean out bowl, place dough inside, and cover with plastic wrap. Refrigerate for at least 4 hours or overnight. Transfer dough to a lightly floured surface and roll out into an 8" x 15" rectangle. Cut out rounds using a 2 1/2" round biscuit cutter. Brush tops of each round with melted butter (reserve leftover butter), then fold each in half to form half-moon shapes, pressing down gently on edges to secure shape. Arrange rolls on the prepared baking sheet, spaced evenly apart. Cover loosely with plastic wrap and place in a warm spot to let rise until doubled in size, about 1-2 hours. Preheat oven to 425F. Uncover rolls and bake until golden brown and cooked through, 13-15 minutes. Brush with reserved butter; let cool. Description: "You can prepare this dough and keep it in the fridge for up to a week, making as many rolls as needed on a day-to-day basis for your family's meals." Source: "This article was first published in Saveur in Issue #94" S(Internet Address): http://www.saveur.com/article/Recipes/Refrigerator-Rolls - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 362 Calories; 16g Fat (39.3% calories from fat); 6g Protein; 49g Carbohydrate; 2g Dietary Fiber; 30mg Cholesterol; 213mg Sodium. Exchanges: 2 1/2 Grain(Starch); 0 Lean Meat; 3 Fat; 1/2 Other Carbohydrates. NOTES : 2015 - 0412 --------------- END bread-bakers.v121.n043 --------------- Copyright (c) 1996-2021 Regina Dwork and Jeffrey Dwork All Rights Reserved