| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Vegetables | Diabetic, Quickbreads, Breads/bm | 24 | Servings | |
INGREDIENTS
| 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 | ts | Salt |
| 1 | ts | 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 |
INSTRUCTIONS
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. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/diabetic.zip
A Message from our Provider:
“There has to be more to life . . .”