​Salt Free 4 Life

Nutrition Facts
Servings 44.0 (Each serving 1 roll)
Amount Per Serving
calories 76 
% Daily Value *
Total Fat 1 g 2 %
Saturated Fat 0 g 0 %
Monounsaturated Fat 1 g
Polyunsaturated Fat 0 g
Trans Fat 0 g
Cholesterol 0 mg 0 %
Sodium 0 mg 0 %
Potassium 25 mg 1 %
Total Carbohydrate 14 g 5 %
Dietary Fiber 0 g 1 %
Sugars 1 g
Protein 2 g 4 %
Vitamin A  0 %
Vitamin C  0 %
Calcium  0 %
Iron  3 %
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.

Italian Rolls  

(Low Sodium)


This is my Grandma Clara's recipe, altered a bit to fit my low sodium ways.  I always loved when she would make homemade bread.  Her house would smell so good.  I couldn't wait to get there to get my hands on some bread before having a big bowl of pasta. When I make this bread in my own kitchen it brings back many beautiful memories of my Grandma and breaking bread with my family. Mangia!


Ingredients:

​7 cup, Unbleached All-purpose Wheat Flour - White
2 tsp (0.8g), Active Dry Yeast, Jar
4 tbsp, Oil - Vegetable, canola
3 cup (8 fl oz), Water - Municipal
4 Tsp, Sugar (White Granulated)


Instructions:


Add the water, yeast and sugar to a glass bowl.  Set aside to proof yeast.  This process will take about 10 minutes.  You will see the mixture get frothy in the process.  


Combine 6 cups of flour and oil in a kitchen aid mixing bowl. When yeast mixture is ready, begin beating dough using the kitchen aid bread hook.  Add liquid slowly while beating on medium speed.  Continue to add liquid slowly then beat on high speed.  The mixture will look very wet at this point.  Use the last cup of flour and slowly add till the dough is in one lump and away from the sides of the bowl.  If needed add more flour to achieve this.  Continue to beat dough on high for about 5 or 6 minutes and stay by the mixer because it will try and walk off the counter.  LOL.  When dough is smooth and well kneaded, turn the mixer off and set dough aside.   


Grease the muffin tins and set aside.  This will make about 44 rolls so divide out accordingly.  Lightly flour your hands and grab a piece of dough.  Stretch the dough and roll it under to make a nice smooth top.  Place it in the greased muffin tins.  When pan is full, cover with plastic wrap then cover with warm towels to keep the dough warm and to help it rise.  Rolls will rise in about 1 to 2 hours depending on how hot your kitchen is.  After initial rise, take towels and plastic wrap off dough.  Hopefully it won't stick, but if it does, roll again and place back into tins.  Let rise an additional 30 to 60 minutes uncovered.  Once the rolls have reached your desired size, place them in a 350 degree preheated oven. Cook for at least 25 minutes before checking the rolls.  If they aren't brown enough, they may need additional cooking time until they reach a golden brown color.  Once done, remove from oven, place rolls on a cooling rack.  


Serve warm with unsalted butter.  


Note:  You can freeze these rolls in freezer bags and take them out as needed.  Heat them in the oven and you will have a fresh warm roll ready in no time.

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ENJOY