Dinner Rolls Made With Healthy Coconut Oil

Dinner Rolls Made With Healthy Coconut Oil

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.
  • Preparation:
  • Cooking:
  • Total:
  • Serves: 24 persons

Ingredients

Instructions

  1. Step 1

    Combine 2 1/2 cups flour, sugar, yeast, and salt in the bowl of a stand mixer fitted with a paddle attachment.
  2. Step 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. Step 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. Step 4

    Turn dough out onto a lightly floured surface and knead until smooth and elastic, about 10 minutes.
  5. Step 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. Step 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. Step 7

    Preheat oven to 375 degrees F (190 degrees C).
  8. Step 8

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