1 Hour Low Sodium Dinner Rolls

Everyone knows that bread from the store is usually loaded with sodium. Making your own bread can be confusing, frustrating, and take a while. This is where these dinner rolls come in...I made these during the COVID-19 Pandemic because we kept running out of bread. Being immunosuppressed I've chosen to avoid the grocery stores and make most things at home after deliveries from loved ones and online markets. These low sodium dinner rolls are super easy to make and can be made in just one hour. The recipe is vegan and whole grain. It can easily be adjusted and made with milk and butter. Simply substitute the oat milk and vegetable oil for milk and butter. Enjoy! You can find this recipe and more low sodium recipes on my website Cukebook.org

• 4 cups Whole Grain Flour
• 1 cup Water
• 1/2 cup Oat Milk
• 2 tbsp Vegetable Oil
• 1 tbsp Active Dry Yeast
• 2 tbsp Honey
• 1 tbsp Vegetable Oil (for brushing over the tops of the rolls)
• 1/2 tsp Kosher Salt (any salt works)

Equipment:

• Standing Mixer
• Mixing bowl
• Oven
• 9x13 Casserole dish
• Thermometer
• Whisk
• Pastry Brush

In a small sauce pot whisk together the oil, honey, milk, and water. Turn the heat to medium low and monitor the temperature using an infrared thermometer. We're looking for 110° but anything from 95° - 115° will work. The temperature is important here because if it’s too hot (120°F or more), it will kill the yeast. If it’s too cool, the yeast will not activate.

Once you reach an appropriate temperature, remove the pot from the heat and sprinkle the yeast over the top of the liquid evenly. Using a fork, gently mix the yeast into the liquid. Let sit for 5 minutes or until the yeast gets nice and foamy.

Add the mixture into the bowl of a standing mixer and add 3.5 cups of flour and the salt. Using the dough hook, mix on medium-low until the dry ingredients begin to come together.

Slowly add in the remaining 1/2 cup of flour 1 tbsp at a time until the dough starts to come together and pulls off the side of the mixing bowl. The dough should be slightly sticky to the touch.

Form the dough into a ball and place into a greased mixing bowl. Cover with a damp towel and let the dough rise at room temperature for 15 minutes.

Gently punch the dough down and divide into 15 equal-sized pieces. Form each piece into a ball and place them evenly 5 balls x 3 balls onto a greased 9x13 casserole dish. Cover the pan with a damp towel and let rise for an additional 15-20 minutes.

Bake for 15 minutes, or until the golden brown and cooked all the way through. Enjoy!