Country Cheese Rolls

Diabetic.Foodie's picture

Dec. 22, 2009


Skim milk 1 1/2 Cup (24 tbs) , warmed
Low calorie margarine 1/4 Cup (4 tbs) , melted
Granulated sugar replacement 1 Teaspoon
Salt 2 Tablespoon
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
Egg white 1
Water 1 Teaspoon


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.

Recipe Summary