RecipeDB

Source: Genius Kitchen(food.com)

Estimated Nutritional Profile

Nutrient	Quantity
Protein (g)	18.668
Energy (kCal)	879.7649
Carbohydrates (g)	68.9935
Total fats (g)	59.55
Fatty acids, total saturated 20:0 (g)	0.3558
Fatty acids, total saturated 18:3 undifferentiated (g)	5.0074
Fatty acids, total polyunsaturated 17:1 (g)	0.0060
Fatty acids, total trans-monoenoic (g)	0.0294
Fatty acids, total saturated 20:4 undifferentiated (g)	0.0940
Fatty acids, total saturated 4:0 (g)	0.0167
Fatty acids, total trans (g)	0.2343
Riboflavin (mg)	0.8977
Tocopherol, beta (mg)	0.0104
Lactose (g)	18.7058
Fatty acids, total saturated 22:5 n-3 (DPA) (g)	0.0035
Fatty acids, total polyunsaturated 24:1 c (g)	0.0000
Fatty acids, total saturated 18:4 (g)	0.0000
Fatty acids, total saturated 18:0 (g)	1.5760
Tocopherol, delta (mg)	0.5696
Arginine (g)	0.7629
Proline (g)	1.4763
Fatty acids, total polyunsaturated 18:1 t (g)	0.0279
Campesterol (mg)	131.3450
Glucose (dextrose) (g)	0.1850
Adjusted Protein (g)	0.0000
Cystine (g)	0.2132
Tocotrienol, beta (mg)	0.0000
Selenium, Se (g)	26.7425
Copper, Cu (mg)	0.0884
Maltose (g)	0.0000
Zinc, Zn (mg)	2.2044
Total lipid (fat) (g)	59.5500
Vitamin K (phylloquinone) (g)	39.0085
Cholesterol (mg)	193.3500
Fatty acids, total saturated 22:1 undifferentiated (g)	0.0000
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA) (g)	4.9977
Menaquinone-4 (g)	0.0000
Phytosterols (mg)	0.0000
Folate, total (g)	42.0141
Fatty acids, total trans-polyenoic 20:3 n-6 (g)	0.0110
Vitamin A, IU (IU)	1026.8552
Energy (kcal)	879.7649
Fatty acids, total saturated 16:1 undifferentiated (g)	0.2281
Fatty acids, total saturated 14:1 (g)	0.0035
Vitamin D2 (ergocalciferol) (g)	0.0000
Methionine (g)	0.5134
Fatty acids, total saturated 20:5 n-3 (EPA) (g)	0.0000
Sugars, total (g)	68.9818
Folic acid (g)	0.0000
Tocotrienol, alpha (mg)	0.0464
Vitamin C, total ascorbic acid (mg)	0.0788
Lutein + zeaxanthin (g)	251.5000
Fatty acids, total saturated 22:6 n-3 (DHA) (g)	0.0290
Vitamin B-12, added (g)	0.0000
Valine (g)	1.2413
Fatty acids, total trans-polyenoic 18:1-11 t (18:1t n-7) (g)	0.0000
Fatty acids, total polyunsaturated 22:1 c (g)	0.0000
Magnesium, Mg (mg)	47.4860
Fatty acids, total saturated 16:0 (g)	3.5498
Carbohydrate, by difference (g)	68.9935
Vitamin D (IU)	213.7250
Fructose (g)	0.0000
Fluoride, F (g)	11.9425
Aspartic acid (g)	1.7232
Tyrosine (g)	0.8744
Potassium, K (mg)	657.6292
Fatty acids, total saturated 12:0 (g)	0.0037
Vitamin A, RAE (g)	304.5329
Serine (g)	1.2316
Fatty acids, total trans-polyenoic 21:5 (g)	0.0000
Phenylalanine (g)	0.9832
Fatty acids, total trans-polyenoic 22:4 (g)	0.0065
Alcohol, ethyl (g)	0.0000
Fatty acids, total polyunsaturated 24:0 (g)	0.0000
Fatty acids, total saturated 22:0 (g)	0.1818
Fatty acids, total saturated 14:0 (g)	0.0459
Histidine (g)	0.5294
Isoleucine (g)	0.9751
Fatty acids, total polyunsaturated 18:2 CLAs (g)	0.0060
Niacin (mg)	0.3845
Water (g)	372.0068
Fatty acids, total saturated 8:0 (g)	0.0057
Tocotrienol, delta (mg)	0.0054
Theobromine (mg)	0.0000
Fatty acids, total polyunsaturated 20:2 n-6 c,c (g)	0.0090
Carotene, beta (g)	0.0000
Sodium, Na (mg)	226.9216
Iron, Fe (mg)	1.1781
Energy (kJ)	3684.4969
Ash (g)	3.3744
Caffeine (mg)	0.0000
Glycine (g)	0.4624
Fatty acids, total trans-polyenoic (g)	0.2049
Fatty acids, total polyunsaturated 18:3 n-6 c,c,c (g)	0.0060
Fatty acids, total saturated 18:2 undifferentiated (g)	11.1427
Fatty acids, total polyunsaturated (g)	16.3040
Vitamin E (alpha-tocopherol) (mg)	10.0775
Sucrose (g)	50.0910
Vitamin B-6 (mg)	0.2212
Fatty acids, total trans-polyenoic 13:0 (g)	0.0000
Fatty acids, total saturated 6:0 (g)	0.0000
Vitamin D (D2 + D3) (g)	5.4100
Vitamin D3 (cholecalciferol) (g)	5.4100
Lysine (g)	1.4925
Beta-sitosterol (mg)	225.0850
Fatty acids, total polyunsaturated 20:3 undifferentiated (g)	0.0115
Fatty acids, total trans-polyenoic 15:1 (g)	0.0000
Lycopene (g)	0.0000
Starch (g)	0.0000
Pantothenic acid (mg)	2.0789
Fatty acids, total trans-polyenoic 20:4 n-6 (g)	0.0000
Fatty acids, total polyunsaturated 18:2 t,t (g)	0.1989
Fatty acids, total polyunsaturated 15:0 (g)	0.0040
Fatty acids, total trans-polyenoic 18:3i (g)	0.0000
Thiamin (mg)	0.1855
Folate, food (g)	42.0141
Fatty acids, total saturated 20:1 (g)	0.7313
Fatty acids, total monounsaturated (g)	36.3959
Stigmasterol (mg)	1.6350
Fatty acids, total polyunsaturated 18:2 n-6 c,c (g)	10.9243
Fatty acids, total polyunsaturated 16:1 t (g)	0.0015
Fatty acids, total polyunsaturated 17:0 (g)	0.0110
Fatty acids, total polyunsaturated 18:2 i (g)	0.0000
Hydroxyproline (g)	0.0000
Dihydrophylloquinone (g)	0.0500
Choline, total (mg)	204.3390
Fatty acids, total polyunsaturated 16:1 c (g)	0.0990
Fatty acids, total saturated (g)	5.7828
Vitamin B-12 (g)	2.2825
Calcium, Ca (mg)	482.6028
Fatty acids, total saturated 10:0 (g)	0.0104
Galactose (g)	0.0000
Tocotrienol, gamma (mg)	0.0050
Alanine (g)	0.7867
Glutamic acid (g)	3.6188
Fatty acids, total trans-polyenoic 20:3 n-3 (g)	0.0005
Carotene, alpha (g)	0.0000
Vitamin E, added (mg)	0.0000
Retinol (g)	304.1750
Leucine (g)	1.7154
Folate, DFE (g)	42.0141
Fatty acids, total polyunsaturated 22:1 t (g)	0.0000
Fatty acids, total polyunsaturated 18:2 t not further defined (g)	0.0060
Fiber, total dietary (g)	0.0019
Tryptophan (g)	0.2415
Threonine (g)	0.8073
Fatty acids, total polyunsaturated 18:1 c (g)	35.3281
Manganese, Mn (mg)	0.0494
Protein (g)	18.6680
Cryptoxanthin, beta (g)	4.5000
Fatty acids, total saturated 18:1 undifferentiated (g)	35.4229
Betaine (mg)	7.1325
Phosphorus, P (mg)	470.7412
Tocopherol, gamma (mg)	15.1503

Recipe Overview
Ingredients
Processes - Utensils
Instructions

Cuisine
European >> Italian >> Italian
Dietary Style
Source
Genius Kitchen(food.com)

Temporal Sequence of Cooking Processes

Early Stage

Middle Stage Processes

Late Stage

Utensils Used

| 1. In a large mixing bowl, dissolve yeast in warm milk. | 2. Stir in 1 1/2 cups flour, sugar, Italian seasoning, dill weed, salt, egg, and oil. | 3. Beat until smooth. | 4. Beat in enough of the remaining flour to achieve a slightly sticky, thick batter.(I used all of the flour). | 5. Do not knead. | 6. Cover with a lint free towel and let rise in a warm place until doubled, about 45 minutes. | 7. Spoon batter into muffin cups that have been coated with non-stick cooking spray. | 8. Cover with a lint free towel and let rise in a warm place until doubled, about 30 minutes. | 9. Bake at 400° for 13-18 minutes, or until golden brown. | 10. Remove from pans to wire cooling racks. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
active yeast	1	package		-	-	-	-
nonfat milk	1 1/2	cups		124.95	18.227999999999998	12.3848	0.294
purpose flour	3 - 3 1/2	cups	divided	-	-	-	-
sugar	1/4	cup		201.495	50.398999999999994	0.0	0.0
italian seasoning	2	teaspoons		-	-	-	-
dill weed	1/2	teaspoon		0.0399	0.0065	0.0032	0.001
salt	3/4	teaspoon		-	-	-	-
egg	1		beaten	71.5	0.36	6.28	4.755
canola oil	1/4	cup		481.78	0.0	0.0	54.5

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.

Cooking in progress....

Italian Spoon Rolls