Italian

Torpedo rolls is for Side Dish.

Torpedo rolls takes 120 minutes to prepare.

Torpedo rolls takes 20 minutes to cook.

Torpedo rolls makes 16 servings.

The ingredients for Torpedo rolls are:

4 tsp Active Dry Yeast (by FIRESCORPION)
6 cup Flour - Gold medal all purpose flour
0.25 cup Olive Oil
1 large Egg, fresh, whole, raw
0.25 cup Granulated Sugar
1 cup lukewarm water
1&1/2 cup water

Here is how you make Torpedo rolls:

Add warm water to mixer & sprinkle yeast on top. Let stand for 5 minutes. Add sugar, oil & egg - mix well with a dough hook. Gradually add flour 1 cup at a time.Once dough comes together, transfer to an oiled bowl & cover with plastic wrap. Let rise for 90 minutes or until doubled.Punch down dough and break off golf ball sized rounds for dinner rolls or tennis ball sized for sandwich rolls & shape as desired. Place rolls on a parchment lined baking sheet 2 inches apart & lightly cover with plastic wrap. Let rise 20 minutes. Pre heat oven to 350 during second rise & bake for 20-25 minutes or until golden brownServing Size: Makes 16 4 inch rolls or 32 small dinner rollsNumber of Servings: 16Recipe submitted by SparkPeople user MEESH1977.

The nutritional information for Torpedo rolls is:

• Servings Per Recipe: 16
• Amount Per Serving
• Calories: 198.2

• Total Fat: 3.7 g
• Cholesterol: 11.6 mg
• Sodium: 4.4 mg
• Total Carbs: 36.2 g
• Dietary Fiber: 1.5 g
• Protein: 5.1 g

Torpedo rolls is Italian cuisine.