Herbed Dinner Rolls
|Dry yeast||1⁄2 Ounce (2 Packages)|
|Warm water||1⁄2 Cup (8 tbs) (At 105 To 115 F)|
|Skim milk||1 Cup (16 tbs)|
|Dried italian seasoning||1 Teaspoon|
|Garlic powder||1⁄4 Teaspoon|
|Frozen egg substitute||1⁄4 Cup (4 tbs), thawed|
|Whole wheat flour||2 Cup (32 tbs)|
|Grated parmesan cheese||1⁄4 Cup (4 tbs)|
|All purpose flour||2 1⁄2 Cup (40 tbs)|
|All-purpose flour||2 Tablespoon (Divided)|
|Vegetable cooking spray||1|
Dissolve yeast in warm water in a large bowl; let stand 5 minutes.
Combine milk and next 5 ingredients in a small saucepan.
Cook over medium heat, stirring occasionally, until margarine melts.
Let cool to 105° to 115°.
Add milk mixture, egg substitute, and whole wheat flour to yeast mixture.
Beat at low speed of an electric mixer just until blended; beat at high speed for an additional 3 minutes.
Gradually stir in grated Parmesan cheese and enough of the 2 1/2 cups all-purpose flour to make a stiff dough.
Sprinkle 1 tablespoon all-purpose flour evenly over work surface.
Turn dough out onto floured surface, and knead until dough is smooth and elastic (about 5 to 7 minutes).
Place dough in a large bowl coated with cooking spray, turning to coat top.
Cover and let rise in a warm place (85°), free from drafts, 45 minutes or until dough is doubled in bulk.
Sprinkle remaining 1 tablespoon all-purpose flour evenly over work surface.
Punch dough down; turn out onto floured surface.
Cover and let rest 10 minutes.
Divide dough into 30 equal portions; shape each portion into a ball.
Place 15 balls in each of two 9-inch round cakepans coated with cooking spray.
Cover and let rise in a warm place, free from drafts, 35 minutes or until doubled in bulk.
Bake at 375° for 25 minutes or until golden.
Remove from pans; serve warm.