Name: Cinnamon Rolls
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

All our pieces of gold are but current to the grave; none of them will pass in the future world. Therefore as merchants when they travel make over their monies here, to receive them by bills of exchange in another country; let us do good with our goods while we live, that when we die, by a blessed bill of exchange, we may receive them again in the Kingdom of heaven (Luke 16:9). To part with what we cannot keep, that we may get that we cannot lose, is a good bargain. Wealth can do us no good, unless it help us toward heaven.

Thomas Adams

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

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