Garlic-Rye Rolls

If you prefer, make this savory dough into 24 mini rolls–idealparty fare with yogurt cheese or vegetable spreads.
Makes 6 servings
1/4 ounce active dry yeast (1 packet)3/4 cup + 2 tablespoons lukewarm water (105-115o F.)1 1/2 cups all-purpose flour*3/4 cup rye flour1 tablespoon caraway seeds2 teaspoons salt1/2 teaspoon coarsely ground black pepper2 large garlic cloves, minced
In small bowl, sprinkle yeast over lukewarm water; letstand 5 minutes, until foamy.In large bowl or food processor, combine all-purpose andrye flours, caraway seeds, salt, pepper, garlic and yeastmixture. If using processor, pulse 1 minute, until doughbegins to form a ball.If mixing by hand, sprinkle work surface with thereserved tablespoon flour. Turn dough out onto preparedwork surface and knead 5 minutes.Spray large bowl with nonstick cooking spray; place doughin bowl. Cover loosely with plastic wrap or damp towel andlet rise in a warm, draft-free place, until dough doubles involume, about 45 minutes.Punch down dough; divide into 12 equal pieces. Form eachpiece into a ball. Spray twelve 2 3/4″ muffin cups withnonstick cooking spray. Place 1 ball into each cup. Coverloosely with plastic wrap or damp towel and let rise in awarm, draft-free place until dough doubles in volume,about 1 hour.Preheat oven to 400o F. Bake rolls 20 minutes; reduce heatto 350o F. and bake 20-25 minutes longer, or until rollssound hollow when tapped.
SERVING (2 ROLLS) PROVIDES: 2 BREADS, 10 OptionalCalories, 1 gram Fat, 3 grams Fiber.
PER SERVING: 172 Calories, 1 g Total Fat, 0 g Saturated Fat,0 mg Cholesterol, 736 mg Sodium, 35 g Total Carbohydrate, 3 gDietary Fiber, 5 g Protein, 24 mg Calcium
*If mixing by hand (step 3), reserve 1 tablespoon flour.Recipe from Weight Watchers Cut The Fat Cookbook