Leprechaun Rolls
¼ cup warm water
1 package ¼ oz. or (2¼ teaspoons) active dry yeast
¼ teaspoons granulated sugar
½ cup margarine
1 cup milk
1/3 cup sugar
¾ teaspoon salt
4 to 4½ cups soy flour blend
1 egg
½ cup chopped parsley
½ cup grated Parmesan
½ cup margarine, melted
Combine warm water with yeast and ¼ teaspoon granulated sugar; stir to dissolve and let stand 5 minutes; mixture will begin to bubble. Combine in saucepan margarine, milk, 1/3 cup granulated sugar and salt. Heat until mixture is warm and thermometer registers 120o -130o. Place 2 cups soy flour blend in mixing bowl; add the warm milk mixture, dissolved yeast and egg; stir. Add enough remaining soy flour blend to make a soft dough. Knead on floured surface until dough is smooth; about 6 minutes; then place in greased bowl; turn dough over to grease top of dough. Cover and let rise until dough is double in size; about 45 minutes. Place dough onto lightly floured surface. Divide into 18 equal pieces. Divide each piece into 4 equal pieces. Combine in mixing bowl parsley and Parmesan cheese. Dip each ball into melted margarine and then roll in parsley/cheese mixture. Place 4 balls of dough in each cup of the greased muffin tin. Cover and allow to rest about 30 minutes. Bake at 375o for 15 to 18 minutes. Remove rolls from pan to cooling rack.
Makes 18 rolls
Nutritional Information per serving: (70 g) Calories 236; Total Fat 12g; Sat Fat 3 g; Trans Fat 2g; Cholesterol 13 mg; Sodium 244 mg; Total Carbs 26 g; Protein 6 g; Fiber 1 g