Dinner Rolls Made With Healthy Coconut Oil recipe

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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

Nutrition Info

153.1 calories
carbohydrate: 23.9 g
cholesterol: 1.2 mg
fat: 4.4 g
fiber: 0.9 g
protein: 4.4 g
saturatedFat: 3.4 g
servingSize: -
sodium: 153 mg
sugar: 2.9 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Combine 2 1/2 cups flour, sugar, yeast, and salt in the bowl of a stand mixer fitted with a paddle attachment.

  2. 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.

  3. 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.

  4. Turn dough out onto a lightly floured surface and knead until smooth and elastic, about 10 minutes.

  5. Place dough in a bowl, cover with a towel and let rise in a warm place until doubled in volume, about 30 minutes.

  6. 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.

  7. Preheat oven to 375 degrees F (190 degrees C).

  8. Bake in the preheated oven until golden brown, about 20 minutes. Brush tops with 1 tablespoon coconut oil.

Recipe Yield

24 servings

Recipe Note

I grew up in my family's restaurant. I revamped this recipe to make it a little healthier. The original recipe was one of my dad's, who was a master chef. People came from all over West Texas to eat 'Stanton's Hot Rolls' and cake doughnuts. I had gained almost 200 pounds and decided to make some changes. At 75 pounds lighter, I'm changing the recipes. Took out the bad cholesterol and added the good. I took out the eggs and cut the salt in half.

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