INGREDIENTS

INSTRUCTIONS

To make rolls: Combine all-purpose flour and yeast in a large mixing
bowl; set aside. In a small saucepan over low heat, combine milk,
margarine, sugar and salt. Stir just until the margarine starts to
melt (120 to 130 degrees). Add to the flour and yeast mixture, mixing
well.  Add egg and egg whites to the flour mixture and beat with an
electric  mixer on low speed for 30 seconds, scraping the sides of the
bowl  constantly. Beat on high speed for 3 minutes. Using a spoon, stir
in  as much of the whole-wheat flour as you can.  Turn the dough onto a
lightly floured surface and knead in enough of  the remaining flour to
make a soft dough that is smooth and elastic,  kneading for about 4
minutes. Shape into a ball and place in a bowl  which has been sprayed
with a nonstick cooking spray. Turn ball over  once and allow to rise
in a warm place until doubled in bulk, about 1  hour.  To make filling:
While dough is rising, make the filling. Combine  brown sugar, flour
and cinnamon in a medium bowl and mix well. Cut in  the margarine until
crumbly, using two knives or a pastry blender;  set aside.  To form:
Punch dough down and turn onto a lightly floured surface.  Cover and
allow to rest 10 minutes. Roll dough out into a 12-inch  square and
spread filling evenly over the dough. Top with raisins and  roll up
tightly like a jelly roll, pinching to seal the seam. Cut  roll into
eight 1 1/2-inch slices and arrange slices, cut side up, in  a
9-by-13-inch baking dish sprayed with nonstick cooking spray. Cover
the dish loosely with clear plastic wrap and allow to rise again  until
almost double in size, about 45 minutes.  To bake: Preheat oven to 375
degrees. Before baking, remove the  plastic wrap and lightly spray the
tops of the rolls with a nonstick  cooking spray. Bake for 25 to 30
minutes or until lightly brown. If  the rolls start to get too brown,
cover them with foil the last 5 to  10 minutes of baking.  Remove rolls
from oven and allow to cool 2 minutes. Invert onto a  wire rack and
allow to cool slightly. Invert them again onto a  serving dish. Serve
warm or allow to cool to room temperature and  freeze for future use.
Makes 8 rolls.  Per serving: 496 calories, 27 milligrams cholesterol,
13 grams fat,  335 milligrams sodium.  From the Oregonian's FOODday,
1/26/93.  Posted by Stephen Ceideburg  From Gemini's MASSIVE MealMaster
collection at www.synapse.com/~gemini

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