Holiday Herb-Cheese Rolls |
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Prep Time: 45 Minutes Cook Time: 20 Minutes |
Ready In: 65 Minutes Servings: 24 |
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These low-fat hot rolls are flavored with garlic, dill and cheeseâtheyâre yummy even without butter! Or stuff with your favorite fixings for mini sandwiches. âNANCY BOYD, MIDLOTHIAN, VIRGINIA Ingredients:
4 to 4-1/2 cups king arthur unbleached all-purpose flour |
1/4 cup sugar |
2 tablespoons mashed potato flakes |
1 package (1/4 ounce) active dry yeast |
2 teaspoons salt |
1/2 teaspoon dill weed |
1/4 teaspoon garlic powder |
2 cups water |
4-1/2 teaspoons butter |
1 cup old-fashioned oats |
1 egg |
3/4 cup shredded part-skim mozzarella cheese |
topping: |
2 tablespoons fat-free milk |
4-1/2 teaspoons grated parmesan cheese |
1/2 teaspoon garlic powder |
1/2 teaspoon dill weed |
1/2 teaspoon dried basil |
Directions:
1. In a large bowl, combine 1-1/2 cups flour, sugar, potato flakes, yeast, salt, dill and garlic powder. In a small saucepan, bring water and butter just to a boil.
2. In a small bowl, pour boiling liquid over oats. Let stand until mixture cools to 120°-130°, stirring occasionally. Add to dry ingredients; beat just until moistened. Add egg; beat until smooth. Stir in enough remaining flour to form a firm dough (dough will be sticky).
3. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Knead in mozzarella cheese. Place in a large bowl coated with cooking spray, turning once to coat the top. Cover and let rise in a warm place until doubled, about 1-1/4 hours.
4. Punch dough down. Turn onto a lightly floured surface; divide into 24 pieces. Shape each into a ball. Place in a 13x9-in. baking pan coated with cooking spray; brush milk over rolls.
5. In a small bowl, combine the remaining ingredients; sprinkle over tops. Cover and let rise until nearly doubled, about 45 minutes.
6. Preheat oven to 375°. Bake 20-25 minutes or until golden brown. Remove from pan to a wire rack. Refrigerate leftovers. Yield: 2 dozen.
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