The Best Low Sodium Dinner Rolls

Step 1

Add 3 3/4 cups flour into a mixing bowl, add the yeast and mix well to incorporate the yeast. Add the oil and warm water and mix to make the batter.

Step 2

the batter will form a thick dough. Place your dough on a clean lightly-floured surface and begin to knead. You should spread out a little bit of flour flour to prevent the dough from sticking to your hands, rolling pin, or the work surface. Knead dough until it becomes smooth and stretchy.

Step 3

Lightly oil a mixing bowl. Place your dough in it, and cover with a moist but not soaked towel. Place the bowl with dough in a warm spot (like a preheated oven with the heat turned off) and allow to rise until dough has doubled in size. It should take about 1 hour.

Step 4

Once dough has risen, bring your dough back to your lightly-floured surface. Knead until smooth and pliable, then cut dough into 12 equal portions. Form each portion into a round roll. Arrange rolls on a oiled baking sheet and cover again with a moist towel. Place back in your oven that is warm but not on. Let the rolls rise again, until they are double in size. It should take about 30 minutes.

Step 5

Once rolls have risen, preheat oven to 425 degrees. Take off the towel from the baking sheet. Break an egg into a bowl and whisk with a fork to create a wash. Lightly brush surface of the rolls with the egg-wash, then sprinkle seeds of choice or herbs over top if desired. Place pan on middle rack in oven and bake 15 minutes for a soft golden brown color or 20 minutes for a deeper brown.

Step 6

Remove pan from oven and place rolls on a wire rack to cool. Serve heated with unsalted butter.