Recipe by Cooking Light December 2005


Recipe Summary test

12 servings (serving size: 1 roll)


Ingredient Checklist


Instructions Checklist
  • Dissolve sugar and yeast in warm water in a large bowl; let stand 5 minutes. Lightly spoon flour into dry measuring cups; level with a knife. Add 2 1/2 cups flour, thyme, salt, and egg to yeast mixture; stir until a soft dough forms. Turn dough out onto a floured surface. Knead until smooth and elastic (about 10 minutes); add enough of remaining flour, 1 tablespoon at a time, to prevent dough from sticking to hands (dough will feel slightly sticky). Cover dough; let stand 10 minutes. Knead in Parrano cheese until well combined.

  • Divide mixture into 12 equal portions, and form each portion into a ball. Place each ball onto a baking sheet sprinkled with cornmeal. Lightly coat tops of rolls with cooking spray; cover with plastic wrap. Let rise in a warm place (85°), free from drafts, 45 minutes or until doubled in size.

  • Preheat oven to 400°.

  • Bake rolls at 400° for 18 minutes or until browned on tops and bottoms. Remove rolls from baking sheet; cool completely on a wire rack.

Nutrition Facts

138 calories; calories from fat 16%; fat 2.5g; saturated fat 1.3g; mono fat 0.7g; poly fat 0.2g; protein 5.5g; carbohydrates 22.7g; fiber 0.9g; cholesterol 24mg; iron 1.5mg; sodium 169mg; calcium 59mg.