Smoked-Gouda Rolls

1 package dry yeast (about 2 1/4 teaspoons)
1 tablespoon sugar
1/4 cup warm water (105° to 115°)
3/4 cup 1% low-fat milk
1 tablespoon stick margarine or butter
1 tablespoon Dijon mustard
3 cups bread or all-purpose flour, divided
1/2 teaspoon salt
1/8 teaspoon ground red pepper
Cooking spray
3/4 cup (3 ounces) shredded smoked Gouda cheese
1 tablespoon water
1 large egg white, lightly beaten
2 teaspoons sesame seeds

Dissolve yeast and sugar in warm water in a large bowl; let stand 5 minutes. Combine milk and margarine in a small saucepan over low heat; heat until margarine melts (do not boil). Remove from heat; stir in mustard. Cool milk mixture slightly. Lightly spoon flour into dry measuring cups; level with a knife. Combine yeast mixture, milk mixture, flour, salt, and pepper in a food processor; process 1 minute. Turn dough out onto a lightly floured surface; knead 3 or 4 times.
Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85°), free from drafts, 45 minutes or until doubled in bulk. Punch dough down; cover and let rest 5 minutes. Sprinkle with cheese; knead lightly.
Divide dough into 12 equal portions. Working with 1 portion at a time (cover remaining dough to keep from drying), shape each portion into a 10-inch-long rope; tie loosely into a simple knot. Place knots on baking sheets coated with cooking spray. Cover and let rise 30 minutes or until doubled in bulk.
Preheat oven to 375°.
Uncover the dough. Combine 1 tablespoon water and egg white; brush over dough. Sprinkle with sesame seeds. Bake at 375° for 15 minutes or until golden brown. Serve warm.
Yield: 1 dozen (serving size: 1 roll)

NUTRITION PER SERVING
CALORIES 176(20% from fat); FAT 4g (sat 1.7g,mono 1.2g,poly 0.7g); PROTEIN 7g; CHOLESTEROL 9mg; CALCIUM 79mg; SODIUM 217mg; FIBER 0.2g; IRON 1.7mg; CARBOHYDRATE 27.2g
Cooking Light, NOVEMBER 1998