The musical "Waitress"
Holiday Herb-Cheese Rolls
TOTAL TIME: Prep: 45 min. + rising Bake: 20 min.
YIELD: 2 dozen.
These low-fat hot rolls are flavored with garlic, dill and cheese—they’re yummy even without butter! Or stuff with your favorite fixings for mini sandwiches.
—NANCY BOYD, MIDLOTHIAN, VIRGINIA
Ingredients
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4 to 4-1/2 cups all-purpose flour
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1/4 cup sugar
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2 tablespoons mashed potato flakes
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1 package (1/4 ounce) active dry yeast
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2 teaspoons salt
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1/2 teaspoon dill weed
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1/4 teaspoon garlic powder
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2 cups water
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4-1/2 teaspoons butter
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1 cup old-fashioned oats
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1 large egg, room temperature
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3/4 cup shredded part-skim mozzarella cheese
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TOPPING:
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2 tablespoons fat-free milk
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4-1/2 teaspoons grated Parmesan cheese
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1/2 teaspoon garlic powder
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1/2 teaspoon dill weed
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1/2 teaspoon dried basil
Directions
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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.
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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).
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3.
Turn onto a floured surface; knead until smooth and elastic, 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.
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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.
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5.
In a small bowl, combine the remaining ingredients; sprinkle over tops. Cover and let rise until nearly doubled, about 45 minutes.
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6.
Preheat oven to 375°. Bake 20-25 minutes or until golden brown. Remove from pan to a wire rack. Refrigerate leftovers.
Nutrition Facts
1 roll: 119 calories, 2g fat (1g saturated fat), 13mg cholesterol, 228mg sodium, 21g carbohydrate (3g sugars, 1g fiber), 4g protein. Diabetic Exchanges: 1-1/2 starch.
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