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Source: dLife

Crusty bobbin shaped mexican rolls.

Prep Time: 2 hours
Cook Time: 25 minutes
Difficulty: Intermediate

Nutrition Facts

Makes 12 servings
Amount Per Serving
Calories 154.4
Total Carbs 28.4 g
Dietary Fiber 1.1 g
Sugars 0.4 g
Total Fat 2.4 g
Saturated Fat 0.8 g
Unsaturated Fat 0.7 g
Potassium 50.7 mg
Protein 4.1 g
Sodium 100.1 mg
Dietary Exchanges
1/2 Fat , 2 Starch
See the Detailed Nutritional Analysis
Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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1 each  package baker's yeast
0 1/2 tsp  sugar
1 cup  cold water
2 tbsp  Shortening, vegetable
3 1/2 cup  white all purpose flour
0 1/2 tsp  salt
2 tbsp  fat free milk
  1. Combine yeast, sugar, and hot water; stir in shortening until melted. Let sit 5 minutes.
  2. Add 3 1/2 cups flour, and the salt, to yeast mixture. Add enough of the rest of the flour to form a soft dough.
  3. Knead dough until elastic, about 5 minutes. Lay dough in a greased bowl and let rise, covered in a warm place, 1 to 1 1/2 hours. Dough should be doubled in size. Punch down.
  4. Separate dough into 12 even portions. Form dough into ovals, about 1/2 inch thick. Fold 1/3 of the dough toward the center and flatten; fold dough in half in the same direction and flatten. Roll dough to form a ball. Lay dough, seam side up on a cooking spray coated baking sheet. Let dough rest, covered about 1 hour.
  5. Coat each piece of dough with skim milk and bake at 375 degrees F for 25 minutes.

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