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Cheese Wheat Whirls Recipe
|Active dry yeast/1 cake red star compressed yeast||1 Tablespoon (Red Star Packet)|
|Warm water||2 Cup (32 tbs)|
|Instant nonfat dry milk||1⁄4 Cup (4 tbs)|
|Mashed potato flakes||1⁄4 Cup (4 tbs) (Pillsbury Best)|
|Cooking oil||1⁄4 Cup (4 tbs)|
|Honey||1⁄4 Cup (4 tbs)|
|Egg||1 , separated|
|Whole wheat flour||2 Cup (32 tbs) (Pillsbury Best)|
|Flour||4 Cup (64 tbs) (Pillsbury Best Regular Or Instant Blending)|
|Shredded cheddar cheese||2 Cup (32 tbs)|
Serving size: Complete recipe
Calories 4584 Calories from Fat 1281
% Daily Value*
Total Fat 145 g223.1%
Saturated Fat 59.8 g299%
Trans Fat 0 g
Cholesterol 460.9 mg
Sodium 7557.6 mg314.9%
Total Carbohydrates 663 g220.9%
Dietary Fiber 49.3 g197.2%
Sugars 79.4 g
Protein 160 g319.7%
Vitamin A 69.9% Vitamin C 6.3%
Calcium 220.6% Iron 207.2%
*Based on a 2000 Calorie diet
Stir in milk, potato flakes, salt, cooking oil, honey and egg yolk.
Stir in whole wheat flour.
Gradually add regular flour to form a stiff dough.
Knead on floured surface until smooth and satiny, 7 to 10 minutes.
Place in greased bowl, turning dough to grease all sides.
Cover; let rise in warm place (85° to 90° F.) until light and doubled, 1 1/2 to 2 hours.
Divide dough in half.
Shape into balls.
Cover; let rest 10 minutes.
Roll out one part on floured surface to an 18x12 inch rectangle.
Brush with 1 tablespoon butter; sprinkle with 1 cup cheese.
Starting with 18-inch side, roll up jelly-roll fashion.
Cut into twelve 1 1/2 inch slices.
Place, cut-side down, in well-greased muffin cups.** Brush with mixture of egg white and 2 tablespoons water.
Sprinkle with sesame seed.
Repeat with remaining dough.
Cover; let rise in warm place until light and doubled, 45 to 60 minutes.
Bake at 400° for 15 to 20 minutes until golden brown.