• 4 to 4-1/2 C all-purpose flour
• 1/4 C sugar
• 2 Tbsp mashed potato flakes
• 1 package (1/4 ounce) active dry yeast
• 2 tsp salt
• 1/2 tsp dill weed
• 1/4 tsp garlic powder
• 2 C water
• 4 1/2 tsp butter
• 1 C old-fashioned oats
• 1 large egg, room temperature
• 3/4 C shredded part-skim mozzarella cheese
Topping:
• 2 Tbsp fat-free milk
• 4-1/2 tsp grated Parmesan cheese
• 1/2 tsp garlic powder
• 1/2 tsp dill weed
• 1/2 tsp dried basil
In a large bowl, combine 1 1/2 C flour, sugar, potato flakes, yeast, salt, dill and garlic powder. In a small saucepan, bring water and butter just to a boil. In a small bowl, pour boiling liquid over oats. Let stand until mixture cools to 120 to 130 degrees, 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). Turn onto a floured surface; knead until smooth and elastic, 6 to 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. Punch dough down. Turn onto a lightly floured surface; divide into 24 pieces. Shape each into a ball. Place in a 13-by-9 baking pan coated with cooking spray, brush milk over rolls. In a small bowl, combine the topping ingredients, sprinkle over tops. Cover and let rise until nearly doubled, about 45 minutes. Preheat oven to 375 degrees. Bake 20 to 25 minutes or until golden brown. Remove from pan to a wire rack. Refrigerate leftovers.
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