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Parmesan-Pepper Rolls

savory breads, yeast breads

2 1/4 cups all-purpose flour
2 tablespoons sugar
2 tablespoons grated Parmesan cheese
1 teaspoon salt
1/4 teaspoon salt
1/4 teaspoon coarsely ground pepper
1 package active dry yeast
1 cup very warm water (120
to 130 degrees)
2 egg whites or
1/4 cup cholesterol-free egg product
2 tablespoons vegetable oil

Mix 1-1/4 cups of the flour, the sugar, cheese, salt, pepper and yeast in 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 medium muffin cups, 2-1/2 X 1-1/4 inches, with nonstick cooking spray. Stir down batter, beating about 25 strokes. Divide batter among muffin cups. Let rise uncovered 20 to 30 minutes or until batter rounds over tops of cups. Heat oven to 400 degrees. Bake 15 to 20 minutes or until golden brown. 12 ROLLS.

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Contributor: Betty Crocker's Low-Fat

Yield: 12 servings

Preparation Time: 0:00

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