Traditional pan rolls get a makeover with the addition of tangy green chiles. Serve this bread recipe with your next batch of chili.
2 (4 1/2-ounce) cans chopped green chiles, divided
1 package rapid-rise yeast
1 tablespoon sugar
1/4 cup warm water (105° to 115°)
1/2 teaspoon salt
1/8 teaspoon ground red pepper
4 cups plus 1 tablespoon all-purpose flour, divided
1/4 cup margarine, divided
1/3 cup cold skim milk
Butter-flavored vegetable cooking spray
How to Make It
Drain 1 can chiles, and press firmly between paper towels to remove excess moisture; set aside.
Combine yeast, sugar, and water in a 1-cup liquid measuring cup; let stand 5 minutes.
Position knife blade in food processor bowl. Add remaining 1 can chopped chiles, salt, and red pepper; process until smooth. Add 4 cups flour and 3 tablespoons margarine; process 15 seconds.
Add milk to yeast mixture; stir well. Pour yeast mixture through food chute with processor running. Process 30 seconds or until dough forms a ball; process 1 additional minute. Add drained chiles; process 5 seconds. Add remaining 1 tablespoon flour through food chute with processor running; process 5 seconds.
Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85°), free from drafts, 8 minutes.
Turn dough out onto work surface, and divide into 24 equal portions. Shape each portion into a ball. Place balls in two 8-inch round cakepans coated with cooking spray. Cover and let rise in a warm place, free from drafts, 8 minutes. (Rolls will rise slightly.)
Melt remaining 1 tablespoon margarine; brush half of melted margarine over tops of rolls. Bake at 375° for 20 minutes or until golden. Remove rolls from pans, and brush with remaining melted margarine.
Cooking Light The Lazy Gourmet
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