• 1-1/4 lbs. Texas wheat rolls, thawed but still cold
• 1 egg, beaten

Press 2 rolls together, forming an oval. Cut five deep slices into the oval, slanting the knife towards the top. With scissors, cut deep clips in the opposite direction, staggering them on each layer. Repeat with remaining rolls. Place on a large cookie sheet that has been coated with nonstick cooking spray. Brush cut rolls with beaten egg. Cover with plastic wrap that has been coated with nonstick cooking spray. Let rise 1-1/2 to 2 hours, or until doubled in size. Preheat oven to 350°F. Remove plastic wrap from rolls and bake 15-20 minutes or until golden brown.

This recipe serves 12 people. Due to the nature of this recipe, it adjusts the number of servings in multiples of 12 only.

Per serving: calories 134, fat 3.3g, 22% calories from fat, cholesterol 16mg, protein 4.6g, carbohydrates 21.8g, fiber 1.8g, sugar 3.4g, sodium 165mg, diet points 3.1.

Dietary Exchanges: Milk: 0.0, Vegetable: 0.0, Fruit: 0.0, Bread: 1.5, Lean meat: 0.1, Fat: 0.3, Sugar: 0.0, Very lean meat protein: 0.0

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