Cheese Wheat Whirls Recipe


Health IndexJust EnjoyCuisine
Main Ingredient


 Active dry yeast/1 cake red star compressed yeast1 Tablespoon (Red Star Packet)
 Warm water2 Cup (32 tbs)
 Instant nonfat dry milk1⁄4 Cup (4 tbs)
 Mashed potato flakes1⁄4 Cup (4 tbs) (Pillsbury Best)
 Salt1 Tablespoon
 Cooking oil1⁄4 Cup (4 tbs)
 Honey1⁄4 Cup (4 tbs)
 Egg1 , separated
 Whole wheat flour2 Cup (32 tbs) (Pillsbury Best)
 Flour4 Cup (64 tbs) (Pillsbury Best Regular Or Instant Blending)
 Shredded cheddar cheese2 Cup (32 tbs)
 Water2 Tablespoon

Nutrition Facts

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


Soften yeast in warm water in large mixing bowl.
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.