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Cook'n with Betty Crocker 
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Parmesan-Pepper Rolls |
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Serves: 12 Print this Recipe2 1/4 cups all-purpose flour 2 tablespoons sugar 2 tablespoons grated Parmesan cheese 1 teaspoon salt 1/4 teaspoon coarsely ground pepper 1 package active dry yeast 1 cup very warm water (120 to 130 degrees) 2 egg whites or 1/4 cup cholesterol-free egg product 2 tablespoons vegetable oil Mix 1 1/4 cups of the flour, the sugar, cheese, salt, pepper and yeast in large bowl. Beat in water, egg whites and oil until smooth. Stir in remaining flour until smooth. Scrape batter from side of bowl. Cover and let rise in warm place about 30 minutes or until double. Spray 12 medium muffin cups, 2 1/2x1 1/4 inches, with nonstick cooking spray. Stir down batter, beating about 25 strokes. Divide batter among muffin cups. Let rise uncovered 20 to 30 minutes or until batter rounds over tops of cups. Heat oven to 400°. Bake 15 to 20 minutes or until golden brown. 1 roll: Calories 115 (Calories from Fat 30); Fat 3g (Saturated 1g); Cholesterol 0mg; Sodium 210mg; Carbohydrate 19g (Dietary Fiber 0g); Protein 3g. From "Betty Crocker's Best of Healthy & Hearty Cooking." Text Copyright 1998 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved. This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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