Milligram Girl

Fighting the sodium villain one meal at a time!

Archive for the category “Breads”

Low Sodium Crescent Rolls


These are a bit more dense that store bought crescent rolls, but another favorite for us!

2 (.25 oz) pkgs active dry yeast
3/4 cups warm water (110-120 degrees F)
1/2 cup sugar
2 eggs
1/2 cup butter, room temperature
4 cups flour


Preheat oven to 400 degrees.
Mix together sugar, eggs, and butter. Dissolve yeast in warm water and add to sugar mixture. Add flour, mix well until smooth. 
Place dough in a greased bowl and cover. Leave in a warm place and let rise until doubled in size (approx 1 hour)

Punch dough down. Roll dough on a floured surface into a large circle approximately 1/8″ thick.
Brush dough with melted butter (can add some garlic powder to the melted butter if you like for more flavor)

Using a knife or pizza cutter, cut the dough into 32 equal triangles/wedges.

Roll dough up, starting at the widest point and place on a greased baking sheet.
Bake at 400 degrees for 12-15 minutes or until golden brown. Brush with butter if desired.

Makes 32 Rolls, approximately 5 mg sodium each

Low Sodium Waffles

This is by far one of the most used recipes at our house! Dad loves waffles for breakfast, but the packaged waffles I was buying had 180-220 mg of sodium per waffle. I was able to get the sodium down to 32 mg per waffle. My waffle iron makes 4-inch waffles, and I am able to get 10 waffles from this recipe.


2 cups all-purpose flour
2 tablespoons sodium-free baking powder
4 tablespoons sugar
2 eggs
1-1/2 cups milk
1/3 cup unsalted butter, melted
3 teaspoons vanilla extract

Preheat waffle iron.
In a large bowl, mix together flour, baking powder, sugar.
In a separate bowl, mix eggs, milk, melted butter, and vanilla extract.
Pour milk mixture into flour mixture and mix just until blended.
Let batter rest for 5 minutes.
Ladle batter onto preheated waffle iron and cook until golden and crisp.


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