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Yogurt Dinner Rolls

1 cup plain low-fat yogurt
1 tablespoon margarine
1/4 cup water
2 tablespoons sugar
1 package active dry yeast
1 1/4 cups white flour
1 1/2 cups whole wheat flour
1/4 teaspoon baking soda
1 egg
1 teaspoon oregano
1 teaspoon marjoram
1 teaspoon basil
2 tablespoons onion, grated

In saucepan, heat together yogurt, margarine, water and sugar until
margarine is melted. Set aside and let cool to lukewarm. In large
bowl combine yeast, 3/4 cup white flour. 3/4 cup whole wheat flour
and baking soda. Add cooled liquid mixture to yeast-flour mixture;
then add egg, spices and grated onion. Beat at low speed with
electric mixer for 30 seconds. Beat 3 minutes at high speed. Stir
in 1/2 cup white flour and 3/4 cup whole wheat flour. Dough will
still be moist and a little sticky. Place in a bowl sprayed with
vegetable cooking spray, turning once. Cover with a towel or
plastic wrap. Let rise until double, about 1-1/2 hours.

Place on floured board and knead lightly. Divide into 12 even
pieces, form into round balls and place into muffin tins sprayed
with vegetable cooking spray. Cover, let rise about 40 minutes.
Bake at 400 F for 12-15 minutes or until nicely browned. Remove
from muffin tins immediately. Serve hot or at room temperature.

Yield: 1 dozen.



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