| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
American |
Breads |
18 |
Servings |
INGREDIENTS
| 2 1/2 |
c |
Flour, up to 3 cups |
| 1/4 |
c |
Sugar |
| 1 |
pk |
Yeast, rapid rise |
| 2 |
tb |
Nonfat dry milk |
| 3/4 |
ts |
Salt |
| 3/4 |
c |
Warm water, 120-130 degreesF |
| 6 |
oz |
Pear baby food |
| 3 |
lg |
Egg whites |
| 1 1/2 |
c |
Whole wheat flour |
| 2 |
tb |
Honey |
| 1/3 |
c |
Packed brown sugar |
| 1 |
tb |
Cinnamon |
| 3/4 |
c |
Raisins |
INSTRUCTIONS
Combine 1 cup flour, sugar, undissolved yeast, dry milk & salt. Stir in
water & baby food. Stir in egg whites, whole wheat flour & enough remaining
all purpose flour to make a soft dough. On a lightly floured surface, knead
until smooth & elastic, about 4-6 minutes. Cover; let rest on floured
surface 10 minutes.
Roll dough to 18 x 12 rectangle. Brush honey on dough; sprinkle evenly with
brown sugar, cinnamon & raisins. Beginning at long end, roll up tightly;
pinch seams to seal. Cut into 12 equal pieces. Place, cut sides up, in a
greased 13 x 9 baking pan. Cover & let rise in a warm, draft-free place
until doubled in size, about 30-45 minutes.
Bake at 375F for 25-30 minutes or until done. Remove from pan; cool on wire
rack. Drizzle with icing if desired.
Icing: Combine 1 cup sifted powdered sugar, 3-4 tsp skim milk & 1/2 tsp
vanilla extract. Mix until smooth.
Per roll: 153 cal, .4 g fat (2.4%), 0 mg chol, 65 mg sod
NOTES : I used a combination of raisins & craisins for the filling. Also
substituted almond extract in the icing.
Recipe by: American Dietetic Association Posted to Kitmailbox Digest by
JusNeedlin@aol.com on Mar 5, 1997
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