Pine Cone Rolls

Preparation:  15 min. Cooking: 15 min. Total: 30 min.
Recipe photo
  • 16 Texas wheat rolls , thawed but still cold
  • 1 eggs , beaten
Press 2 rolls together, forming an oval. Cut five deep slices into the oval, slanting the knife towards the top. With scissors, cut deep clips in the opposite direction, staggering them on each layer. Repeat with remaining rolls. Place on a large cookie sheet that has been coated with nonstick cooking spray. Brush cut rolls with beaten egg. Cover with plastic wrap that has been coated with nonstick cooking spray. Let rise 3/2 to 2 hours, or until doubled in size. Preheat oven to 350 ℉. Remove plastic wrap from rolls and bake 15-20 minutes or until golden brown.
Calories
110 Cal
Fat
3 g
Carbs
17 g
Protein
3.8 g
Fiber
1.4 g
Sugar
0.7 g
Cholesterol
18 mg
Sodium
140 mg


Nutrients

Fiber     1.4 g
Fat     3 g
Sugar     0.7 g
Carbs     17 g
Protein     3.8 g
Calories     110 Cal

Fats

Fat, Poly     0.5 g
Fat, Mono     1.4 g
Fat, Sat     0.8 g
Fat, Trans     0 g
Fat, Percent     24 %

Vitamins

Vitamin, K     1.2 mcg     1 %
Vitamin, A     27 IU     0.9 %
Vitamin, B12     0 mcg     1.6 %
Niacin     1.5 mg     9.5 %
Riboflavin     0.1 mg     9.5 %
Vitamin, C     0 mg     0 %
Vitamin, D     1.7 IU     0.3 %
Vitamin, B6     0 mg     2.1 %
Vitamin, E     0.2 mg     1.3 %
Panto, Acid     0.2 mg     3.7 %
Choline     17 mg     3 %
Thiamin     0.2 mg     14 %

Minerals

Calcium     69 mcg     6.9 %
Phosphorus     47 mg     6.8 %
Magnesium     14 mg     3.3 %
Copper     0.1 mcg     6.3 %
Fluoride     0.2 mcg     6.1 %
Zinc     0.4 mg     3.5 %
Cholesterol     18 mg     0.1 %
Sodium     140 mg     9.4 %
Selenium     13 mcg     24 %
Manganese     0.4 mg     5.5 %
Potassium     50 mg     1.1 %
Iron     1.4 mg     17 %