Serves: 24
WW Points: 1
Ingredients:
3 cups whole wheat blend flour (3 to 3 1/2 cups)
1 package Fleischmann’s Rapid Rise Yeast
1 tablespoon instant minced onion
2 teaspoons dill weed or dill seed (2 to 3 teaspoons)
1 teaspoon salt
1 1/3 cups very warm water (125º to 130º)
3 tablespoons vegetable oil
1 tablespoon honey
1 egg white — slightly beaten
Instructions:
Mix 2 cups flour, the yeast (dry), onion, dill and salt in large bowl. Stir in water, oil and honey. Beat until smooth. Stir in enough remaining flour, scraping side of bowl, to form soft dough. Cover and let rest 10 minutes.
Heat oven to 400º. Grease cookie sheet. Stir down dough by beating about 25 strokes. Turn dough onto well-floured surface; gently roll in flour to coat. Divide into 24 equal parts. Roll and shape each part into rope, about 9 inches long, sprinkling with flour if dough is too sticky.
Place on cookie sheet. Brush with egg white. Bake 12 to 15 minutes or until golden brown. Immediately remove from cookie sheet to wire rack. Store loosely covered.
Nutritional Analysis:
Per Serving: 70 Calories; 2g Fat (24.2% calories from fat); 2g Protein; 12g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol; 92mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1/2 Fat; 0 Other Carbohydrates.