Estimated Nutrition (whole recipe, rough)
Counts 4 of 5 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 4 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Biscuit | 1 medium (45g) | 166 |
| Butter | 1 tbsp (14g) | 102 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Water | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 (¼-ounce) package active dry yeast
- ¾ cup warm water (98 to 105°F)
- 2½ cups plus ½ to 1 cup prepared biscuit mix
- 1 tablespoon sugar
- ¼ cup (½ stick) melted butter
Directions
Preheat oven to 400°F.
Dissolve the yeast in the water.
Put the 2½ cups of biscuit mix in a large bowl; stir in the sugar.
Add the yeast mixture, stirring vigorously.
Sprinkle the work surface generously with the remaining ½ to 1 cup biscuit mix.
Turn the dough out onto the surface and knead well, 15 to 20 times.
Shape the dough as desired. (I shape heaping tablespoons of dough into balls).
Place on a lightly greased baking sheet, cover with a damp cloth, and let rise in a warm place for 1 hour.
Just before putting into oven, brush rolls with melted butter.
Bake for about 12 to 15 minutes, or until golden brown.
Brush the rolls again with melted butter while they're hot.
Category:Cathy's Recipes
Category:Bread Recipes