5 to 5 1/2 cups unbleached flour
2 1/4-oz. packages quick-rise yeast
1 1/2 teaspoons salt
2 tablespoon malted milk powder
1/3 cup sugar
1/2 cup warm water (105º to 115º F.)
1 cup warm low fat buttermilk (105º to 115º F.)
1 egg plus 2 egg whites
2 tablespoons Land O Lakes Light Butter (5.5 to 6 grams fat per tablespoon) or other light butter or margarine, melted
1. In large bowl of an electric mixer combine 2 1/2 cups flour, yeast, salt, malted milk powder and sugar together thoroughly.
2. Slowly mix water and buttermilk into flour; beat until smooth and elastic, about 5 minutes. Beat in egg and then egg whites, one at a time. Stir in 2 1/2 cups more flour to make a soft dough that holds together instead of sticking to the sides of the bowl.
3. Turn dough out onto a floured surface and knead until dough is smooth and satiny (8 minutes), adding just enough flour (up to 1/2 cup more) to prevent dough from being too sticky to knead.
4. Turn dough into a large bowl sprayed with cooking spray. Cover bowl with plastic wrap and a towel. Let dough rise in a warm place until double in bulk, about 30 minutes.
5. Preheat oven to 400º F. On a lightly floured surface, punch dough down, knead into a ball; cover with inverted bowl and let rest 10 minutes. Spray two baking sheets with cooking spray.
6. Divide dough into 24 2-oz. pieces. On a lightly floured surface shape each piece of dough into a 6-inch long strand. Tie strand loosely into a knot and place on baking sheet. Lightly spray rolls with cooking spray, cover with plastic and allow to rise until almost doubled in size, 20 to 30 minutes.
7. Bake rolls for 10 to 12 minutes or until golden brown. After removing rolls from oven, brush sparingly with melted light butter.
Yield: 24 rolls each at approximately 126 calories; 1.2 grams total fat; 0.5 gram saturated fat; 11 milligrams cholesterol; 24.6 grams carbohydrate; 0.2 dietary fiber; 4 grams protein; 160 milligrams sodium.