| 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 |
|
Yeast, rapid rise |
| 2 |
T |
Nonfat dry milk |
| 3/4 |
t |
Salt |
| 3/4 |
c |
Warm water, 120-130 degreesF |
| 6 |
oz |
Pear baby food |
| 3 |
|
Egg whites |
| 1 1/2 |
c |
Whole wheat flour |
| 2 |
T |
Honey |
| 1/3 |
c |
Packed brown sugar |
| 1 |
T |
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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