Salt-Free, Low Sodium Dinner Rolls
Unless you've been living under a rock your whole life, you probably know that most bread from the store is filled with sodium to help with preserving. Luckily these low sodium dinner rolls are easy to make and can be whipped up in just an hour. The recipe is vegan and whole grain but can easily be adjusted to use milk and butter.
Servings 15 rolls
- 9 x 3 Casserolle dish
- Standing Mixer
- Mixing bowl
- Infrared Thermometer
- Pastry Brush
- In a saucepot whisk together all of your wet ingredients. This includes oil, honey, milk, and water. Put the heat on medium-low and watch the temperature using a thermometer. We really want around 110° but anything from 95° - 115° will work just fine.
- Add the yeast over the top of the liquid evenly and gently mix the yeast in using a fork. Let sit for 5 minutes or until the yeast becomes foamy.
- Now add the mixture into the bowl of a standing mixer. Add 3.5 cups of the flour along with the salt. Using the dough hook, mix on medium-low until all of the dry ingredients start to pull together.
- Now begin to add in the remaining 1/2 cup of flour 1 tbsp at a time until the dough separates from the bowl. You're looking for a dough that's slightly sticky to the touch.
- Form the dough into a ball and put it into a greased mixing bowl. Make sure to cover the bowl with a damp towel. Let the dough rise at room temperature for 15 minutes.
- Using your fist, gently "punch" down the dough. Now divide the dough into 15 equal-sized pieces.
- Bake for 15 minutes, or until the golden brown and cooked all the way through.