Brown Rice Yeast Rolls Recipe

Brown Rice Yeast Rolls Recipe photo by Taste of Home

Be the first to write a review

Rate recipe

I’ve had this recipe for such a long time that I don’t remember where it came from. It’s a great way to get your family to eat brown rice, which is so good for you. My family didn’t even know it was there until I told them.

This recipe is:

Diabetic Friendly

[X]

Rate Brown Rice Yeast Rolls Recipe

Click on stars to rate

Would you make this recipe again?

Write a review

[X]

Brown Rice Yeast Rolls Recipe

Prep: 30 min. + rising Bake: 15 min.

Yield: 30 Servings

30 15 45

Ingredients

6 to 7 cups all-purpose flour
1/2 cup cornmeal
2 packages (1/4 ounce each) active dry yeast
1 teaspoon salt
1/4 teaspoon baking soda
2 cups water
1/2 cup honey
1/4 cup butter, cubed
2 cups cooked brown rice

Directions

In a large bowl, combine 4 cups flour, cornmeal, yeast, salt and baking soda. In a small saucepan, heat the water, honey and butter to 120°-130°. Add to dry ingredients; beat until smooth. Stir in rice and enough remaining flour to form a soft dough.
Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour.
Punch dough down. Turn onto a lightly floured surface; divide into 30 pieces. Shape each into a roll. Place 2 in. apart on greased baking sheets. Cover and let rise until doubled, about 30 minutes.
Bake at 375° for 12-15 minutes or until golden brown. Remove from pans to wire racks. Yield: 2-1/2 dozen.

Nutritional Facts 1 each equals 146 calories, 2 g fat (1 g saturated fat), 4 mg cholesterol, 102 mg sodium, 29 g carbohydrate, 1 g fiber, 3 g protein. Diabetic Exchanges: 2 starch.

Originally published as Brown Rice Yeast Rolls in Country Extra September 2007, p49