1 c Water; warm (110 to 115 F)
1/4 c Instant dry milk
1 Pkg active dry yeast
3 1/2 c All purpose flour; divided
1/8 ts Ground ginger
1/4 c Vegetable oil
1 ts Salt
1 ts Cinnamon (optional)
2 tb Sugar substitute (optional)
1 1/2 tb Margarine; +1-1/2 ts,
- divided, room temperature
1/2 c Brown sugar substitute
Place water, dry milk, and yeast in mixer bowl; mix lightly and let
set for 5 minutes. Add 1-1/2 c flour to liquid. Mix at medium
speed, using dough hook for 4 minutes. Add ginger, oil, salt,
cinnamon, sweetener, and 1-1/2 c flour to batter and mix at low
speed, using dough hook, for another 4 minutes. Use as much of the
remaining flour as necessary to make a smooth resilient dough.
Shape the dough into a ball and place in a bowl that has been well
greased with margarine. Turn the ball over to coat the top with
margarine. Cover with a cloth and set in a warm place until doubled
in volume.
Turn dough onto a lightly floured working surface and knead
lightly. Form into a ball an return to greased bowl, turning the
top again to cover it with margarine. Cover with a cloth and set in
a warm place until doubled in volume.
Use 1-1/2 ts margarine to grease the sides and bttom of a 9x13"
cake pan. Set aside for later use.
Turn dough onto a lightly floured working surface. Knead lightly
and form into a ball. Cover with a cloth and let rest 10 minutes.
Roll dough out to form a 9x16" rectangle. Spread the softened 1-1/2
tb of margarine evenly over the dough. Sprinkle evenly with the
brown sugar substitute and cinnamon mixture. Roll into a long roll
like a jelly roll and cut into 24 equal slices. Place the slices,
cut side down, in the cake pan, spacing them evenly. Cover with a
cloth and let rise until double in volume.
Bake at 375 F for 25 to 30 minutes or until golden brown. Turn
rolls out of the pan onto a wire rack and serve warm, if possible.
Energy per 1 roll: 99 calories CHO 14 g; PRO 2 g; FAT 4 g; NA 107 mg
Low-sodium diets: Omit salt. Use salt-free margarine.
Source: The New Diabetic Cookbook by Mabel Cavaiani, R.D.
