Green Chile Pan Rolls

Ingredients

• 9 ounce chiles green divided chopped canned
• 4 cups flour all-purpose divided
• 0.1 teaspoon ground pepper red
• 0.3 cup butter divided
• 0.5 teaspoon salt 
• 0.3 cup skim milk cold
• 1 tablespoon sugar 
• 0.3 cup warm water (105° to 115°)
• 1 package rapid-rise yeast 

Equipment

• food processor
• bowl
• paper towels
• oven
• knife
• measuring cup

Directions

1. Drain 1 can chiles, and press firmly between paper towels to remove excess moisture; set aside.
2. Combine yeast, sugar, and water in a 1-cup liquid measuring cup; let stand 5 minutes.
3. Position knife blade in food processor bowl.
4. Add remaining 1 can chopped chiles, salt, and red pepper; process until smooth.
5. Add 4 cups flour and 3 tablespoons margarine; process 15 seconds.
6. Add milk to yeast mixture; stir well.
7. Pour yeast mixture through food chute with processor running. Process 30 seconds or until dough forms a ball; process 1 additional minute.
8. Add drained chiles; process 5 seconds.
9. Add remaining 1 tablespoon flour through food chute with processor running; process 5 seconds.
10. 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, 8 minutes.
11. Turn dough out onto work surface, and divide into 24 equal portions. Shape each portion into a ball.
12. Place balls in two 8-inch round cakepans coated with cooking spray. Cover and let rise in a warm place, free from drafts, 8 minutes. (
13. Rolls will rise slightly.)
14. Melt remaining 1 tablespoon margarine; brush half of melted margarine over tops of rolls.
15. Bake at 375 for 20 minutes or until golden.
16. Remove rolls from pans, and brush with remaining melted margarine.