Cinnamon Rolls 3
CINNAMON ROLLS 3
[code]Recipe By :
Serving Size : 24 Preparation Time :0:00[/code]
[code] Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 c Warm water (110-115 F)
1/4 c Instant dry milk
1 Package active dry yeast
3 1/2 c All purpose flour, divided
1/8 ts Ground ginger
1/4 c Vegetable oil
1 t Salt
1 t Cinnamon (optional)
Liquid sugar subsitute to
Equal 2 tbsp sugar,optional
1 1/2 ts Margarine at room temp
1/2 c Brown sugar twin granulated
Sugar substitute
1 1/2 tb Margarine at room temp[/code]
Place water, dry milk, and yeast in mixer bowl; mix
lightly and let set for 5 minutes. Add 1 1/2 c flour
to liquid. Mix at medium speed, using dough hook for
4 minutes. Add ginger, oil, salt, cinnamon,
sweetener, and 1 1/2 c flour to batter and mix at low
speed, using dough hook, for another 4 minutes. Use as
much of the remaining flour as necessary to make a
smooth resilient dough. Shape the dough into a ball
and place in a bowl that has been well greased with
margarine. Turn the ball over to coat the top with
magarine. Cover with a cloth and set in a warm place
until doubled in volume. Turn dough onto a lightly
floured working surface and knead lightly. Form into a
ball an return to greased bowl, turning the top again
to cover it with margarine. Cover with a cloth and set
in a warm place until doubled in volume. Use 1 1/2 tsp
margarine to grease the sides and bttom of a 9 by 13
cake pan. Set aside for later use. Turn dough onto a
lightly floured working surface. knead lightly and
form into a ball. Cover with a cloth and let rest 10
min. Roll dough out to form a 9 by 16 inch rectangle.
Spread the softened 1 1/2 tbsp of margarine evenly
over the dough. Sprinkle evenly with the brown sugar
substitute and cinnamon mixture. Roll into a long
roll like a jelly roll and cut into 24 equal slices.
Place the slices, cut side down, in the cake pan,
spacing them evenly. Cover with a cloth an let rise
until double in volume. Bake at 375 F for 25 to 30
minutes or until golden brown. Turn rolls out of the
pan onto a wire rack and serve warm, if possible.
Energy per 1 roll serving: 99 calories CHO 14 gm; PRO
2 gm; FAT 4 gm; NA 107 mg Low-sodium diets: Omit salt.
Use salt-free margarine. Source: The New Diabetic
Cookbook by Mabel Cavaiani, R.D.
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