Cheddar Scallion Rolls

Ingredients
1. 2.0 tbsp active dry yeast
2. 0.5 cup honey
3. 1.0 tbsp salt
4. 0.5 cup nonfat dry milk
5. 1.0 tbsp dill weed
6. 4.0 cup King Arthur Unbleached All-Purpose flour
7. 2.0 cup King Arthur Stone Ground Flour
8. 2.0 minced cup scallion
9. 2.0 grated cup reduced fat Cheddar cheese


Directions
1. Pour 2 cups warm water into a large bowl.
2. Add the yeast and the honey and stir until dissolved. A
3. dd 1 cup of the all-purpose flour and stir until dissolved.
4. Add 1 cup of the all-purpose flour and stir.
5. Let this sit for 10 minutes, to give the yeast a chance to get going.
6. Mix the salt, milk powder, dill weed and 1 cup of the all-purpose flour.
7. Add to the yeast mixture and stir well.
8. Stir in the scallions and the cheddar cheese.
9. Add the rest of the flours, a cup at a time, stirring well after each addition, until the dough starts to pull away from the sides of the bowl.
10. Turn the dough out onto a lightly floured counter.
11. Knead, adding more flour as necessary, until the dough has formed a smooth ball.
12. Place the dough in a lightly greased bowl and cover with a damp towel or plastic wrap.
13. Place the bowl in a draft-free place and let rise for 1 1/2 to 2 hours, or until the dough has doubled in size.
14. Punch the dough down and turn it out onto a lightly floured counter.
15. Knead briefly to expel any air bubbles.
16. Divide the dough into two equal pieces and roll each into a snake that is 24 inches long.
17. Divide each snake into 24 one inch pieces.
18. Roll each piece into a round ball and place the rolls on greased or parchment paper lined baking sheets.
19. The rolls should be placed two inches apart.
20. Spray the rolls with water or cover with damp towels.
21. Let rise for about 30 minutes, or until slightly swollen.
22. While the rolls are rising, preheat the oven to 375°F.


Nutritional Information
Based on individual serving.
Calories: 95
Total Fat: 1 g
Carbohydrates: 15 g
Protein: 1 g