| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
|
Breadmaker, Desserts |
12 |
Servings |
INGREDIENTS
| 1 |
|
Yeast package |
| 1/4 |
c |
Non-fat cottage cheese |
| 1/2 |
c |
Warm water |
| 2/3 |
c |
Warm non-fat milk |
| 3 |
c |
White bread flour |
| 1 |
c |
Whole wheat flour |
| 1/2 |
c |
Non-fat liq. egg subst. |
| 3 |
T |
Sugar |
| 2 |
T |
Corn-oil Margarine OR |
| 2 |
T |
Fat-free butter spray |
| 1/4 |
c |
Sugar |
| 1/4 |
c |
Packed brown sugar |
| 2 |
t |
Ground cinnamon |
| 6 |
T |
Powdered sugar, sifted |
| 2 |
t |
Non-fat milk |
INSTRUCTIONS
Put all dough ingredients into bread machine and run on dough cycle
which mixes, kneads, and rises the bread. At the end of dough cycle,
remove the dough from machine, punch down, and knead on a floured
board for 1 minute. 2. Roll dough out to a 20x12 inch rectangle and
brush with the melted margarine or spray with the non-fat butter
spray. Combine sugars and cinnamon and sprinkle evenly over the dough.
3. Roll up dough, jelly-roll fashion, starting with the long edge.
Pinch edges together and slice into 12 rolls. Place, cut side down,
onto baking sheet. Cover and let rise in a warm place until doubled,
about 45 minutes. 4. Preheat oven to 350 F. Bake 15 to 20 minutes,
being careful not to burn rolls. Remove from oven and drizzle with
icing, if desired. To make icing, combine powdered sugar and milk and
drizzle 1/2 to 1 teaspoon over each roll. Each roll contains
approximately: cal=221, chol=negligible, fat=3grams, sodium=68mg,
protein=8grams, carb=41grams Found in the Santa Maria Times Cook It
Light section, recipe by Jeanne Jones. From Gemini's MASSIVE
MealMaster collection at www.synapse.com/~gemini
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