Cheese Wheat Whirls
|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)|
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.