INGREDIENTS

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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