Best 7 Light Low Cal Yeast Rolls Recipes
Are you looking for a way to enjoy delicious, fluffy yeast rolls without all the guilt? Look no further! This article will provide you with a variety of light and low-calorie yeast roll recipes that will satisfy your cravings without breaking the bank. From simple dinner rolls to sweet cinnamon rolls, these recipes are sure to please everyone at your table. We'll cover everything from choosing the right ingredients to shaping and baking the perfect rolls. Get ready to enjoy the taste of freshly baked yeast rolls without compromising your health goals.
Let's cook with our recipes!
EXTRA QUICK YEAST ROLLS
Making homemade rolls usually takes a lot of ingredients and time, but this recipe makes it so simple. They come together quickly and they freeze well too.-Eleanor Paine, Junction City, Oregon
Provided by Taste of Home
Time 30m
Yield 2 dozen.
Number Of Ingredients 4
Steps:
- Dissolve yeast and sugar in warm water. Stir in biscuit mix and turn out onto a lightly floured surface. Knead until smooth and elastic, about 5 minutes. , Divide and shape dough into 24 small balls. Place on greased baking sheet. Cover and let rise in a warm place until doubled, about 30 minutes. , Bake at 400° until golden brown, 10-15 minutes.
Nutrition Facts : Calories 54 calories, Fat 2g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 158mg sodium, Carbohydrate 8g carbohydrate (1g sugars, Fiber 0 fiber), Protein 1g protein.
OVERNIGHT YEAST ROLLS
It's easy to make light and flavorful rolls with this no-fuss recipe. The dough can also be used for cinnamon rolls, herb bread or coffee cake. -Trisha Kruse, Eagle, Idaho
Provided by Taste of Home
Time 35m
Yield 2 dozen.
Number Of Ingredients 9
Steps:
- In a large bowl, mix sugar, yeast, salt and 3 cups flour. In a small saucepan, heat buttermilk, water and 1/2 cup butter to 120°-130°. Add to dry ingredients; beat on medium speed 2 minutes. Add eggs; beat on high 2 minutes. Stir in enough remaining flour to form a soft dough (dough will be sticky)., Do not knead. Place dough in a large greased bowl. Cover; refrigerate overnight., Punch down dough. Turn onto a lightly floured surface; divide and shape into 24 balls. Place 2 in. apart on greased baking sheets. Cover with kitchen towels; let rise in a warm place until almost doubled, about 1-1/2 hours., Preheat oven to 400°. Bake until golden brown, 15-20 minutes. Brush with melted butter. Remove from pans to wire racks; serve warm.
Nutrition Facts : Calories 163 calories, Fat 6g fat (3g saturated fat), Cholesterol 36mg cholesterol, Sodium 215mg sodium, Carbohydrate 23g carbohydrate (1g sugars, Fiber 1g fiber), Protein 4g protein.
LIGHT WHEAT ROLLS
This is a yummy recipe for a light wheat roll that I keep in my special book of most liked recipes. They are not complicated at all to make, just a lot of rising time.
Provided by KATRINA
Categories Bread Yeast Bread Recipes Rolls and Buns
Time 3h5m
Yield 24
Number Of Ingredients 9
Steps:
- In a large bowl, dissolve yeast in warm water. Let stand until creamy, about 10 minutes.
- Mix sugar, salt, 1/4 cup melted butter, egg, and whole wheat flour into yeast mixture. Stir in all-purpose flour, 1/2 cup at a time, until dough pulls away from the sides of the bowl. Turn dough out onto a well floured surface, and knead until smooth and elastic, about 8 minutes. Lightly oil a large bowl, place dough in bowl, and turn to coat. Cover with a damp cloth, and let rise in a warm place until doubled in volume, about 1 hour.
- Punch down dough, cover, and let rise in warm place until doubled again, about 30 minutes.
- Grease 2 dozen muffin cups. Punch down dough, and divide into two equal portions. Roll each into a 6x14 inch rectangle, and cut rectangle into twelve 7x1 inch strips. Roll strips up into spirals, and place into muffin cups. Brush tops with melted butter. Let rise uncovered in a warm place 40 minutes, or until doubled in bulk.
- Preheat oven to 400 degrees F (200 degrees C). Bake for 12 to 15 minutes, or until golden brown. Remove from oven, and brush again with melted butter.
Nutrition Facts : Calories 140.3 calories, Carbohydrate 22.5 g, Cholesterol 17.9 mg, Fat 4.4 g, Fiber 1.8 g, Protein 3.4 g, SaturatedFat 2.6 g, Sodium 128.7 mg, Sugar 4.3 g
LIGHT LOW CAL YEAST ROLLS
This is light low calorie yeast roll with soft and great tasting texture.By the way I use King Arthur all-purpose flour,but any brand all purpose will do.I prefer King Arthur because the milling process the company uses to process it's flour just makes anything you bake a sensation.I make these all the time and these are great because they are light in texture and calories.So have your bread and eat it too.
Provided by USCCAP
Categories Yeast Breads
Time 2h25m
Yield 12 serving(s)
Number Of Ingredients 9
Steps:
- IN a small bowl combine the warm water and yeast,stir and let stand for 10 minutes.
- In a large bowl combine 1 Celsius flour, sugar and salt.In a small saucepan 11/2 tablespoons butter, the sour cream and milk and just barely heat to melt butter then remove from heat and allow to set 2 minutes.
- Add the yeast mixture to the sour cream mixture and stir slightly.
- Add the wet mixture to the flour mixture and mix using stand mixer for 1minute.
- Add the egg slightly beaten or not to dough mixture and remaining 11/8 c.flour to mixture to form a soft dough that leaves the sides of bowl and has a nice sheen to it mixing for 3-4 minutes.
- Add extra flour as needed to allow dough to form in mixer.Remove dough to lightly floured surface and knead for 6-7 times.
- Spray a bowl with oil and place dough in bowl and cover tight to rise for 1 hour.
- Punch down and remove dough to flour surface and form balls by pulling med. pieces of dough and place in muffin pan or baking pan and cover and allow to rise for 25 minutes.
- Uncover and place rolls in 380 degree oven for 22-25 minutes until brown(ovens may vary for temperature so adjust between 370-380).
- Position the oven rack the second from bottom shelf.Remove and baste with soft butter and serve.
LIGHT AND FLUFFY YEAST ROLLS
After a long attempt to recreate the infamous yeast rolls of O'Charleys, I was able to get close. This is the result of a few years of trying to find out how they do it. If you've never heard of the place, I guarantee you will still LOVE these rolls! (Note: I doubled this recipe and was able to make enough to feed two very hungry families over Thanksgiving... just so you know!)
Provided by pixiegal_jess
Categories Breads
Time 2h15m
Yield 10-12 serving(s)
Number Of Ingredients 10
Steps:
- Mix together the warm water and yeast packet in measuring cup. Let it get good and foamy.
- Mix together the oil, boiling water, and sugar. Stir until sugar dissolves. Add the foamy yeast water, and then the beaten egg.
- Sift together the flour, baking powder and salt. Add about 1 cup of dry mix to the liquids at a time, and mix very, very well.
- Grease pan.
- Pinch dough into balls. Keep them small because they will still rise. Let rise 2 hours, or until just past doubled.
- Preheat oven to 400.
- Bake for 10-15 minutes, or until golden brown on top. Brush with melted butter fresh out of the oven, and serve warm.
- Enjoy!
Nutrition Facts : Calories 289.8, Fat 14.1, SaturatedFat 3.1, Cholesterol 24.7, Sodium 370.8, Carbohydrate 36, Fiber 1.3, Sugar 6.8, Protein 4.9
CLASSIC LIGHT ROLLS
This yeast dough is simple to make, but it needs to rise for about 3 hours total (before and after cutting into rounds), so plan accordingly.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes Bread Recipes
Yield Makes 2 dozen
Number Of Ingredients 10
Steps:
- In the detached bowl of an electric mixer, whisk together the warm water, a pinch of sugar, and yeast. Let stand until mixture is foamy, about 6 minutes.
- Attach the bowl to electric mixer fitted with the dough-hook attachment. With machine speed on low, add milk, butter, remaining sugar, salt, and 2 lightly beaten eggs. Gradually add enough flour to form a sticky but manageable dough. Transfer the dough to a large buttered bowl; cover tightly with buttered plastic wrap. Let dough rise in a warm spot until doubled in bulk, about 2 1/2 hours.
- Line 1 large or 2 small baking sheets with parchment paper. Turn out dough onto a floured work surface. With a floured rolling pin, roll out dough to a 3/4-inch thickness. Using a 2 1/4-inch round cookie cutter, cut 24 rounds of dough as closely together as possible. Place rounds 1/4 inch apart on prepared baking sheet. Cover with buttered plastic wrap. Let rolls rise until they are light and do not spring back when pressed with your fingertip, about 30 minutes.
- Preheat oven to 350 degrees. Lightly beat remaining egg with the water. Brush mixture on tops of rounds; sprinkle with poppy seeds. Bake until rolls are golden brown, 20 to 23 minutes. Transfer to a wire rack to cool for at least 5 minutes. Serve warm.
GRANDMA'S OLD-FASHIONED YEAST ROLLS
This recipe is one of our family traditions. We don't know how old it is, but it is at least Depression Era (no milk, no eggs). It was handed down from my Grandma Pearl Nash. She never wrote down the recipe, always measured by memory and her hands. She developed breast cancer in the early 60's and shortly before she died. My Daddy asked her to measure out all the ingredients so the recipe would not be lost. He carried her into the kitchen, where she carefully placed the ingredients on newsprint paper. My mama (who my kids called Tutu) shifted the ingredients into measuring cups and spoons to record the amounts.
Provided by Asgard Ranch
Categories Roll and Bun Recipes
Time 2h40m
Yield 24
Number Of Ingredients 7
Steps:
- Dissolve yeast in warm water in the bowl of a stand mixer fitted with the dough hook. Stir in sugar and salt until you see foam rising. Add 3 cups flour and 3/4 cup shortening; mix with the dough hook until the mixture is the consistency of a thick pancake batter.
- Fill a pot with hot (not boiling) water.
- Remove the mixer bowl and cover it with plastic wrap and a towel. Place the bowl over the pot of hot water, making sure the bottom does not touch the water. Let rise until doubled in size, 45 minutes to 1 hour.
- Place the bowl back on your stand mixer and gradually mix in remaining 4 cups flour until dough is smooth and elastic; you may need to add up to 1 additional cup.
- Heavily grease two 9x13-inch pans with shortening.
- Divide dough into 24 balls. Place 12 balls into each of the prepared pans; cover with plastic wrap and a towel. Let rise in a warm area until doubled in size, about 1 hour; balls will start out at about 1 1/2 inches in diameter but will rise and touch the sides of the pans.
- Preheat the oven to 375 degrees F (190 degrees C).
- Bake rolls in the preheated oven until golden brown on top, 25 to 30 minutes. Remove from the oven and brush melted butter over top.
Nutrition Facts : Calories 241.6 calories, Carbohydrate 32.3 g, Cholesterol 10.2 mg, Fat 10.6 g, Fiber 1.1 g, Protein 4.1 g, SaturatedFat 4.1 g, Sodium 272.3 mg
Tips:
- For a crispier crust, brush the tops of the rolls with melted butter before baking.
- If you don't have a stand mixer, you can make the dough by hand. Just be sure to knead it for at least 10 minutes, or until it is smooth and elastic.
- To make sure the rolls are cooked through, insert a toothpick into the center of one. If it comes out clean, they are done.
- Let the rolls cool for a few minutes before serving. This will help them to hold their shape.
Conclusion:
These light and low-cal yeast rolls are a delicious and healthy alternative to traditional yeast rolls. They are perfect for any occasion, from a casual dinner to a special holiday meal. With just a few simple ingredients, you can have fresh, homemade rolls that the whole family will enjoy. So next time you're craving a roll, give this recipe a try. You won't be disappointed!
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