Recipe - Herb Dinner Rolls

1 pack Pillsbury Hot Roll Mix
1 cup Water; heated to 120 to 130
F
2 tablespoon Reducedcalorie margarine
softened
2 Egg whites
3 teaspoon Dried parsley flakes
3 teaspoon Dried basil leaves
2 teaspoon Dried thyme leaves
1 tablespoon Melted reducedcalorie
margarine;if desire

In large bowl, combine flour mixture with yeast from foil packet; blend
well. Stir in hot water, 2 tablespoons margarine, egg whites, parsley
flakes, basil and thyme until dough pulls away from sides of bowl. Turn
dough out onto lightly floured surface. With greased or floured hands,
shape dough into a ball. Knead dough 5 minutes until smooth. Cover dough
with large bowl. Let rest 5 minutes.

Spray 2 cookie sheets with nonstick cooking spray. Divide dough in half;
cut each half into 8 pieces. Shape each piece into a ball. Place 8 balls on
each spray coated cookie sheet. Cover; let rise in warm place (80 to 85 F
) 30 minutes or until doubled in size.

Heat oven to 350 F. Uncover dough. Bake at 350 F for 15 to 20 minutes until
light golden brown. Brush tops of rolls with melted margarine, if desired.
Serve warm. 16 rolls.

SERVING SIZE: 1 ROLL
120 CALORIES WITH 2 G FAT

Recipe by: CalorieWise 1992

Posted to recipeludigest Volume 01 Number 453 by ctlindab@mail1.nai.net on
Jan 5, 1998