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
Holiday Herb-Cheese Rolls
Ingredients
- 4 to 4-1/2 cups 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 large egg, room temperature
- 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
- 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.
- In a small bowl, pour boiling liquid over oats. Let stand until mixture cools down 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).
- Turn onto a floured surface; knead until smooth and elastic, 6-8 minutes. Knead in mozzarella. 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.
- Punch down dough. 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.
- In a small bowl, combine the remaining ingredients; sprinkle over tops. Cover and let rise until nearly doubled, about 45 minutes.
- Preheat oven to 375°. Bake 20-25 minutes or until golden brown. Remove from pan to a wire rack. Refrigerate leftovers.
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