| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Vegetables | Diabetic, Breads/bm, Low-fat/cal | 24 | Servings | |
INGREDIENTS
| 1 | pk | Active dry yeast |
| 1 | c | Warm water (110 F) |
| 1/3 | c | Honey |
| 2 | tb | Margarine |
| 1 | ts | Salt |
| 1/2 | c | Nonfat dry milk |
| 1 | c | Canned pumpkin |
| About 1.5 tb pumpkin spice | ||
| OR | ||
| 1 1/2 | ts | Cinnamon |
| 3/4 | ts | Cloves |
| 3/4 | ts | Nutmeg |
| 3/4 | ts | Ginger |
| 2 1/2 | c | To 3 cups all purpose flour |
| 1 1/2 | c | To 2 cups whole wheat flour |
| Nonstick vegetable spray |
INSTRUCTIONS
1. In a large bowl or food processor, dissolve yeast in water. Add honey, margarine, salt, dry milk, pumpkin, spices. Beat well to blend, then gradually beat in about 4 cups of the combined flours to make a stiff dough. 2. Turn dough out onto a floured board and knead until smooth about 15 to 20 min, adding flour as needed to prevent sticking. 3. Turn dough over in a bowl coated with nonstick spray, cover and let rise in a warm place until doubled (1 1/2 - 2 hours) Punch down dough, knead briefly on a lightly floured board to release air. 4. Divide dough into 24 equal pieces. Shape each into a smooth ball and place balls in 2 greased 9-inch round baking pans coated with nonstick spray. Cover and let rise until almost double. 5. Bake in a preheated 375 F oven for 25 minutes or until browned. Cool on racks. 1 roll, 121 calories 3 g protein, 1 g fat, 24 g carbohydrate, .3 g fiber, 0 cholesterol, 103 mg sodium, 82 mg potassium Exchange: 1 1/2 starch/bread Source: Univ. of Calif. San Diego Healthy Diet for Diabetics c. 1990 Shared but not tested by Elizabeth Rodier Oct 93 File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/diabetic.zip
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