Ingredients Jump to Instructions ↓

  1. 4 to 4-1/2 cups all-purpose flour

  2. 1/4 cup sugar

  3. 2 tablespoons mashed potato flakes

  4. 1 package (1/4 ounce) active dry yeast

  5. 2 teaspoons salt

  6. 1/4 teaspoon garlic powder

  7. 2 cups water

  8. 4-1/2 teaspoons butter

  9. 1 cup old-fashioned oats

  10. 1 egg

  11. 3/4 cup shredded part-skim mozzarella cheese

  12. TOPPING:

  13. 2 tablespoons fat-free milk

  14. 4-1/2 teaspoons grated Parmesan cheese

  15. 1/2 teaspoon garlic powder

  16. 1/2 teaspoon dill weed

  17. 1/2 teaspoon dried basil

Instructions Jump to Ingredients ↑

  1. Photo by: Taste of Home In a large bowl, combine 1-1/2 cups flour, sugar, potato flakes, yeast, salt, dill and garlic powder. In a small saucepan, bring water and butter just to a boil.

  2. In a small bowl, pour boiling liquid over oats. Let stand until mixture cools to 120°-130°, stirring occasionally. Add to dry ingredients; beat just until moistened. Add egg; beat until smooth. Stir in enough remaining flour to form a firm dough (dough will be sticky).

  3. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Knead in mozzarella cheese. Place in a large bowl coated with cooking spray, turning once to coat the top. Cover and let rise in a warm place until doubled, about 1-1/4 hours.

  4. Punch dough down. Turn onto a lightly floured surface; divide into 24 pieces. Shape each into a ball. Place in a 13-in. x 9-in. baking pan coated with cooking spray; brush milk over rolls.

  5. In a small bowl, combine the remaining ingredients; sprinkle over tops. Cover and let rise until nearly doubled, about 45 minutes. Bake at 375° for 20-25 minutes or until golden brown. Remove from pan to a wire rack. Yield: 2 dozen.


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