|Skim milk||1 1/2 Cup (24 tbs) , warmed|
|Low calorie margarine||1/4 Cup (4 tbs) , melted|
|Granulated sugar replacement||1 Teaspoon|
|Black pepper||1 Teaspoon|
|All purpose flour||6 1/2 Cup (104 tbs)|
|Dry yeast||2 Tablespoon (2 Packages)|
|Water||1 Cup (16 tbs) (Lukewarm)|
|Cheddar cheese||1 Cup (16 tbs) , grated|
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.