Country Cheese Rolls Recipe
Of all the courses Snack happens to be my favorite and Country Cheese Rolls the recipe that represents it. It is always prepared with Cheese as the key ingredient. Indulge yourself in this Country Cheese Rolls as Snack. Is it you or the aroma of Country Cheese Rolls that you happen to be making that has dragged me in the direction of the kitchen?, were my partner's words.
Ingredients
1 1/2 cup skim milk, warmed
1/4 cup low-calorie margarine, melted
1 tsp granulated sugar replacement
2t. salt
1 tsp black pepper
6 1/2 cup all-purpose flour
2 pkg. dry yeast
1 cup water, lukewarm
1 cup Cheddar cheese, grated
1 egg white
1 tsp water
Directions
In a large bowl, combine milk, margarine, sugar replacement, salt, pepper, and 2 c. (500 mL) of the flour; beat into a smooth paste.
Dissolve yeast in the lukewarm water; set aside until foamy.
Add the cheese and yeast to flour paste; beat until well blended.
Beat in flour, 1 c. (250 mL) at a time, until dough is soft and comes away from the sides of the bowl.
Knead dough on a floured surface, working in any remaining flour.
Knead for about 10 minutes until smooth and elastic.
Place dough in a well-oiled bowl; turn once to coat both sides.
Cover with plastic wrap and set in a warm, draft-free place.
Let rise for about 1 hour until double in size.
Punch dough down; put on a floured surface and knead lightly.
Divide the dough into 32 balls.
Place balls in well-greased muffin tins.
Combine the egg white and 1 t. (5 mL) of water in a cup; whip to mix.
Brush over top of balls.
Cover and allow to rise again.
Bake at 375 oF (190 C) for 20 to 25 minutes or until done.
Dissolve yeast in the lukewarm water; set aside until foamy.
Add the cheese and yeast to flour paste; beat until well blended.
Beat in flour, 1 c. (250 mL) at a time, until dough is soft and comes away from the sides of the bowl.
Knead dough on a floured surface, working in any remaining flour.
Knead for about 10 minutes until smooth and elastic.
Place dough in a well-oiled bowl; turn once to coat both sides.
Cover with plastic wrap and set in a warm, draft-free place.
Let rise for about 1 hour until double in size.
Punch dough down; put on a floured surface and knead lightly.
Divide the dough into 32 balls.
Place balls in well-greased muffin tins.
Combine the egg white and 1 t. (5 mL) of water in a cup; whip to mix.
Brush over top of balls.
Cover and allow to rise again.
Bake at 375 oF (190 C) for 20 to 25 minutes or until done.
