Makes 24 rolls
Note, you need a bread maker to make this dough. Unless you are an expert dough maker and you probably don't need one.
|Amount||Measure||Ingredient and Preparation Method|
|1 1/2||Cup||warm water|
|2||TB||applesauce (in place of oil)|
|2||TB||Honey (or whatever sweetener you want, or no sweetener)|
|2||Ea||egg whites, beaten lightly (or you can omit this. I've done it both ways)|
|3||Cups||Whole Wheat Flour|
|1||tsp||Bread Machine Yeast|
Place the water, salt, applesauce, and honey into the bread machine container. Lightly beat the egg and add it. Add whole wheat flour and vital gluten. Add this mixture to the bread machine container. Make a depression into the flour and add the yeast to the very top. Process using the dough setting on the machine (takes about 90 minutes).
Divide dough into whatever size rolls you would like, round them into balls, and place in muffin tins in warm oven (lowest temp possible). Allow to rise for about 20 minutes with a paper towel or kitchen cloth on top (sprayed w/ nonstick spray so it doesn't stick). It will almost double in size. Bake at 350° for 14 to 16 minutes. Allow rolls to cool on rack...or just eat them right away.
After the first 5 minutes of the dough cycle, correct the dough by adding either 1 Tablespoon of flour or 1 Teaspoon of warmed water, to achieve a dough ball of even consistency. This may not even be necessary.
Another way to let the dough rise: turn oven to 400 for two minutes, then turn OFF, and put rolls in to rise.
Flour your hands to work with the dough.
Weight Watchers Points, 2 pts. a roll, makes 24.