Rating: 5 stars
1 Ratings
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  • 1 star values: 0
Recipe by Cooking Light November 1998


Recipe Summary

1 dozen (serving size: 1 roll)


Ingredient Checklist


Instructions Checklist
  • Dissolve yeast and sugar in warm water in a large bowl; let stand 5 minutes. Combine milk and margarine in a small saucepan over low heat; heat until margarine melts (do not boil). Remove from heat; stir in mustard. Cool milk mixture slightly. Lightly spoon flour into dry measuring cups; level with a knife. Combine yeast mixture, milk mixture, flour, salt, and pepper in a food processor; process 1 minute. Turn dough out onto a lightly floured surface; knead 3 or 4 times.

  • 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, 45 minutes or until doubled in bulk. Punch dough down; cover and let rest 5 minutes. Sprinkle with cheese; knead lightly.

  • Divide dough into 12 equal portions. Working with 1 portion at a time (cover remaining dough to keep from drying), shape each portion into a 10-inch-long rope; tie loosely into a simple knot. Place knots on baking sheets coated with cooking spray. Cover and let rise 30 minutes or until doubled in bulk.

  • Preheat oven to 375°.

  • Uncover the dough. Combine 1 tablespoon water and egg white; brush over dough. Sprinkle with sesame seeds. Bake at 375° for 15 minutes or until golden brown. Serve warm.

Nutrition Facts

176 calories; calories from fat 20%; fat 4g; saturated fat 1.7g; mono fat 1.2g; poly fat 0.7g; protein 7g; carbohydrates 27.2g; fiber 0.2g; cholesterol 9mg; iron 1.7mg; sodium 217mg; calcium 79mg.