Directions:
- In a large bowl, dissolve yeast in warm water. Add the sugar, butter, salt and 1 cup flour; beat until smooth. Stir in enough remaining flour to form a soft dough.
- Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a bowl coated with cooking spray, turning once to coat top. Cover and let rise in a warm place until doubled, about 1 hour.
- Punch dough down. Turn onto a lightly floured surface. Roll into a 12-in. x 10-in. rectangle. Brush with melted butter; sprinkle the cheese, parsley, garlic and oregano to within 1/2 in. of edges. Roll up jelly-roll style, starting with a long side; pinch seam to seal. Cut into 12 rolls.
- Place rolls cut side up in a 13-in. x 9-in. baking pan coated with cooking spray. Cover and let rise until doubled, about 30 minutes.
- Bake at 350° for 25-30 minutes or until golden brown. Remove from pan to a wire rack. Yield: 1 dozen.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 441.43 Kcal (1848 kJ) | ||
| Calories from fat | 28.92 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.21g | 5% | |
|---|---|---|---|
| Cholesterol | 8.19mg | 3% | |
| Sodium | 827.7mg | 34% | |
| Potassium | 36.5mg | 1% | |
| Total Carbs | 88.55g | 30% | |
| Sugars | 7.01g | 28% | |
| Dietary Fiber | 4.05g | 16% | |
| Protein | 5.21g | 10% | |
| Vitamin C | 8mg | 13% | |
| Iron | 0.2mg | 1% | |
| Calcium | 31.5mg | 3% | |
| Amount Per 100 g | |||
| Calories | 247.91 Kcal (1038 kJ) | ||
| Calories from fat | 16.24 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.8g | 5% | |
|---|---|---|---|
| Cholesterol | 4.6mg | 3% | |
| Sodium | 464.85mg | 34% | |
| Potassium | 20.5mg | 1% | |
| Total Carbs | 49.73g | 30% | |
| Sugars | 3.94g | 28% | |
| Dietary Fiber | 2.28g | 16% | |
| Protein | 2.93g | 10% | |
| Vitamin C | 4.5mg | 13% | |
| Iron | 0.1mg | 1% | |
| Calcium | 17.7mg | 3% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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