INGREDIENTS

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.
Posted to MM-Recipes Digest V5 #020 by scotlyn@juno.com (Daniel S Johnson)
on Jan 19, 1998

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