1 (16-ounce) package hot roll mix with yeast packet
1 cup (4 ounces) shredded reduced-fat Swiss cheese
1 tablespoon poppy seeds
2 teaspoons dry mustard
1/2 teaspoon garlic powder
1 cup hot water (120° to 130°)
2 tablespoons reduced-calorie margarine, melted
2 teaspoons Worcestershire sauce
1 large egg, lightly beaten
Vegetable cooking spray
How to Make It
Combine roll mix, yeast packet, and next 4 ingredients in a large bowl; stir well. Combine water and next 3 ingredients; add to dry ingredients, stirring just until dry ingredients are moistened.
Turn dough out onto a lightly floured surface, and knead until smooth and elastic (about 5 minutes). Place in a bowl coated with cooking spray, turning to coat top. Cover and let rest 5 minutes.
Divide dough into 20 equal portions. Shape each portion into a ball, and place balls in a 13- x 9- x 2-inch pan coated with cooking spray. Cover and let rise in a warm place (85°), free from drafts, 45 minutes or until doubled in bulk. Bake at 375° for 15 to 18 minutes or until golden.
Cooking Light Low-Fat, Low-Calorie Quick and Easy Cookbook
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