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Parmesan-pepper Rolls

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CATEGORY CUISINE TAG YIELD
Dairy, Eggs, Vegetables Breads 6 Servings

INGREDIENTS

2 1/4 c All-purpose flour
2 T Sugar
2 T Grated Parmesan cheese
1 t Salt
1/4 t Coarsely ground pepper
1 Active dry yeast
1 c Very warm water, 120 – 130
deg
2 Egg whites or 1/4 c
cholesterol free egg
subst.
2 T Vegetable oil

INSTRUCTIONS

Mix 1 1/4 cups of the flour, the sugar, cheese, salt, pepper and  yeast
in a 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 muffin cups, 2 1/2 x 1 1/4 inches, with nonstick cooking
spray. Stir down batter, beating about 25 strokes. Divide batter  among
muffing cups. Let rise uncovered 20 to 30 minutes or until  batter
rounds over tops of cups.  Heat oven to 400 deg. Bake 15 to 20 minutes
or until golden brown.  Source: Betty Crocker's Low Fat, Low
Cholesterol Cooking Posted by  Linda Davis  From Gemini's MASSIVE
MealMaster collection at www.synapse.com/~gemini

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 253
Calories From Fat: 57
Total Fat: 6.4g
Cholesterol: 32.5mg
Sodium: 445.6mg
Potassium: 83.6mg
Carbohydrates: 40.2g
Fiber: 1.3g
Sugar: 4.4g
Protein: 7.8g


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