Green Chile Pan Rolls

• 2 (4 1/2-ounce) cans chopped green chiles, divided
• 1 package rapid-rise yeast
• 1 tablespoon sugar
• 1/4 cup warm water (105u0b0 to 115u0b0)
• 1/2 teaspoon salt
• 1/8 teaspoon ground red pepper
• 4 cups plus 1 tablespoon all-purpose flour, divided
• 1/4 cup margarine, divided
• 1/3 cup cold skim milk
• Butter-flavored vegetable cooking spray

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. Add remaining 1 can chopped chiles, salt, and red pepper; process until smooth. Add 4 cups flour and 3 tablespoons margarine; process 15 seconds.
4. Add milk to yeast mixture; stir well. Pour yeast mixture through food chute with processor running. Process 30 seconds or until dough forms a ball; process 1 additional minute. Add drained chiles; process 5 seconds. Add remaining 1 tablespoon flour through food chute with processor running; process 5 seconds.
5. Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85u0b0), free from drafts, 8 minutes.
6. Turn dough out onto work surface, and divide into 24 equal portions. Shape each portion into a ball. 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. (Rolls will rise slightly.)
7. Melt remaining 1 tablespoon margarine; brush half of melted margarine over tops of rolls. Bake at 375u0b0 for 20 minutes or until golden. Remove rolls from pans, and brush with remaining melted margarine.

green chiles, yeast, sugar, warm water, salt, ground red pepper, flour, margarine, cold skim milk, butter

Taken from www.myrecipes.com/recipe/green-chile-pan-rolls (may not work)