Milligram Girl

Fighting the sodium villain one meal at a time!

Archive for the category “Breads”

Low Sodium Crescent Rolls

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

Ingredients:
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

Directions:

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)

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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)

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

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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.

waffles

Ingredients:
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

Directions:
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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