Ingredients Jump to Instructions ↓

  1. 1 cup 237ml Warm water - (110-115F)

  2. 1/4 cup 59ml Instant dry milk

  3. 1 Active dry yeast

  4. 3 1/2 cups 218g / 7.7oz All-purpose flour - divided

  5. 1/8 teaspoon 0.6ml Ground ginger

  6. 1/4 cup 59ml Vegetable oil

  7. 1 teaspoon 5ml Salt

  8. 1 teaspoon 5ml Cinnamon Liquid sugar substitute to equal

  9. 2 tbs sugar

  10. 1 1/2 teaspoons 7 1/2ml Margarine at room temp

  11. 1/2 cup 80g / 2.8oz Brown sugar twin granulated Sugar substitute

  12. 1 1/2 tablespoons 22ml Margarine at room temp

Instructions Jump to Ingredients ↑

  1. Recipe Instructions Place water, dry milk, and yeast in mixer bowl; mix lightly and let set for 5 minutes. Add 1 1/2 cup flour to liquid. Mix at medium speed, using dough hook for 4 minutes. Add ginger, oil, salt, cinnamon, sweetener, and 1 1/2 cup 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 tsp margarine to grease the sides and bottom of a 9 by 13 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 9 by 16 inch rectangle. Spread the softened 1 1/2 tbs 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 an let rise until double in volume. Bake at 375F for 25 to 30 minutes or until golden brown. Turn rolls out of the pan onto a wire rack and serve warm, if possible.


Send feedback