| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
|
Rolls, Cinnamon br |
7 |
Servings |
INGREDIENTS
| 1 1/3 |
tb |
Active dry yeast |
| 1 |
c |
Lukewarm skim milk |
| 1/4 |
c |
Granulated sugar |
| 1 1/2 |
c |
Plus 1 1/3 cups cake flour; divided plus more for kneading and rolling dough |
| 2 |
|
Egg whites |
| 1 |
ts |
Salt |
| 1 |
c |
Brown sugar |
| 2 |
tb |
Ground cinnamon |
| 1 |
|
Egg white |
| 1 |
tb |
Skim milk |
|
|
Powdered sugar icing; (see recipe) |
INSTRUCTIONS
FOR DOUGH
FOR FILLING
FOR EGG WASH
To prepare rolls: In a large bowl, mix yeast into lukewarm skim milk. Stir
gently 1 minute, then mix in granulated sugar, 1 1/2 cups flour and 2 egg
whites. Stir 100 strokes. Cover lightly with plastic wrap; let rise 30
minutes in a warm place.
Mix in salt and remaining 1 1/3 cups flour. Stir to mix well (dough will
pull away from bowl). With a little additional flour sprinkled on dough,
knead 5 minutes on a floured work surface.
Place in large greased bowl, and turn dough to grease top. Cover loosely;
let rise 40 minutes in a warm place. Sprinkle flour on counter top. Place
dough on top and sprinkle with flour to keep rolling pin from sticking.
Roll dough to a rectangle about 1/4-inch thick.
Sprinkle with brown sugar and cinnamon. Gently roll up dough
jellyroll-style. Slice sections 2 inches wide. To prepare egg wash: Let
rolls rise on cookie sheet 20 minutes. While they're rising, gently brush
with an egg white mixed with 1 tablespoon milk.
Bake in a preheated 375-degree oven 20 minutes until tops are light gold.
Remove immediately from sheet. Ice heavily with powdered sugar icing.
Yield: 7 big rolls.
Recipe from: "The Fat-Free Junkfood Cookbook: 100 Recipes of Guilt-Free
Decadence!" by J. Kevin Wolfe, a Cincinnati radio personality.
Posted to MC-Recipe Digest V1 #1016 by Cynthea <Cynthea@aol.com> on Jan 16,
1998
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