I was raised in the family restaurant. To make this meal a little bit healthier, I made some changes. One of my dad’s original recipes, a master chef, was used in the dish. For ‘Stanton’s Hot Rolls’ and cake doughnuts, people traveled from all over West Texas. I made a decision to change after gaining close to 200 pounds. I’ve lost 75 pounds and am altering the recipes. boosted beneficial cholesterol while removing bad. The eggs were removed, and I cut the salt in half.
| Prep Time: | 30 mins |
| Cook Time: | 22 mins |
| Additional Time: | 1 hr |
| Total Time: | 1 hr 52 mins |
| Servings: | 24 |
| Yield: | 24 servings |
Ingredients
- 5 cups bread flour, divided
- ¼ cup white sugar
- 4 (.25 ounce) packages instant yeast
- 1 ½ teaspoons salt
- 1 ½ cups milk
- 1 cup water
- ⅓ cup coconut oil
- 1 tablespoon coconut oil
Instructions
- Combine 2 1/2 cups flour, sugar, yeast, and salt in the bowl of a stand mixer fitted with a paddle attachment.
- Heat milk, water, and 1/3 cup coconut oil in a saucepan until a thermometer inserted into the mixture reads 120 degrees F (49 degrees C), 2 to 3 minutes.
- Pour milk mixture over flour; beat together on high speed until combined, about 2 minutes. Stir in remaining 2 1/2 cups flour until a soft, sticky dough forms.
- Turn dough out onto a lightly floured surface and knead until smooth and elastic, about 10 minutes.
- Place dough in a bowl; cover with a towel and let rise in a warm place until doubled in volume, about 30 minutes.
- Grease 24 muffin cups. Divide dough into 48 equal-sized balls; place 2 balls into each prepared muffin cup. Cover with a towel and let rise in a warm place until doubled in volume, about 30 minutes.
- Preheat oven to 375 degrees F (190 degrees C).
- Bake in the preheated oven until golden brown, about 20 minutes. Brush tops with 1 tablespoon coconut oil.
- This could be made into a loaf of bread or into rolls baked in an 8-inch round pan if you don’t have muffin tins.
- Butter can be substituted for the 1 tablespoon coconut oil if desired.
Nutrition Facts
| Calories | 153 kcal |
| Carbohydrate | 24 g |
| Cholesterol | 1 mg |
| Dietary Fiber | 1 g |
| Protein | 4 g |
| Saturated Fat | 3 g |
| Sodium | 153 mg |
| Sugars | 3 g |
| Fat | 4 g |
| Unsaturated Fat | 0 g |
Reviews
I didn’t want to take time to roll out a bunch of balls for dinner rolls, so I scaled the recipe to 18 servings, thinking it would make one large loaf. The dough more than doubled in size–it more than tripled from all the yeast! I made a 9X5 loaf and an 8X4 loaf, and they doubled in size before the 30 minutes was up. The bread is very light and yeasty. It was very soft yesterday when I made it. However, today, it is rather crumbly and losing it’s softness. I’m thinking that’s probably from using the coconut oil. I spread unsalted butter on the tops instead of using coconut oil. On the 3rd day, I had to throw out the extra loaf I had made. The flavor was not very good after sitting, and it dried out quickly. This really was only good the day it was made. The submitter says it can be made into a loaf, but maybe rolls would have held up better.