Yield: 1 Servings
|1 pack||Pillsbury Hot Roll Mix|
|1 cup||Water; heated to 120 to 130 F|
|2 tablespoons||Reduced-calorie margarine softened|
|2 \N||Egg whites|
|3 teaspoons||Dried parsley flakes|
|3 teaspoons||Dried basil leaves|
|2 teaspoons||Dried thyme leaves|
|1 tablespoon||Melted reduced-calorie margarine;if desire|
In large bowl, combine flour mixture with yeast from foil packet; blend well. Stir in hot water, 2 tablespoons margarine, egg whites, parsley flakes, basil and thyme until dough pulls away from sides of bowl. Turn dough out onto lightly floured surface. With greased or floured hands, shape dough into a ball. Knead dough 5 minutes until smooth. Cover dough with large bowl. Let rest 5 minutes.
Spray 2 cookie sheets with nonstick cooking spray. Divide dough in half; cut each half into 8 pieces. Shape each piece into a ball. Place 8 balls on each spray- coated cookie sheet. Cover; let rise in warm place (80 to 85 F ) 30 minutes or until doubled in size.
Heat oven to 350 F. Uncover dough. Bake at 350 F for 15 to 20 minutes until light golden brown. Brush tops of rolls with melted margarine, if desired.
Serve warm. 16 rolls.
SERVING SIZE: 1 ROLL
120 CALORIES WITH 2 G FAT
Recipe by: Calorie-Wise 1992
Posted to recipelu-digest Volume 01 Number 453 by ctlindab@... on Jan 5, 1998