Ingredients Jump to Instructions ↓

  1. 4 c All-purpose flour, divided 

  2. 1 ts Salt

  3. 1 pk Dry yeast 

  4. 2 Eggs Sugar substitute to equal Vegetable cooking spray

  5. 1/3 c Sugar Sugar substitute to equal

  6. 1 c Skim milk 

  7. 1/2 c Sugar

  8. 1/3 c 

  9. 3 TBS reduced calorie 

  10. 2 ts Ground cinnamon -margarine, divided 

  11. 3/4 c Raisins

Instructions Jump to Ingredients ↑

  1. Combine 2 cups flour, yeast, and 1 1/4 teaspoons sugar substitute in a large bowl. Combine milk, 1/3 cup margarine, and salt in a small saucepan; heat until mixture reaches 120 to 130 degrees F. Add liquid mixture to flour mixture. Add eggs, and beat at low speed of an electric mixer 30 seconds. Increase speed to high, and beat 3 minutes. Gradually add remaining 2 cups flour, stirring to make a stiff dough. Turn dough out onto a lightly floured surface. Knead until smooth and elastic (about 8 to 10 minutes). Shape dough into a ball, and place in a bowl coated with cooking spray, turning to grease top. Cover and let rise in a warm place (85 degrees F), free from drafts, 1 hour or until doubled in bulk. Punch dough down; divide in half. Cover and let rest 10 minutes. Roll one half of dough to a 12 x 8 inch rectangle. Melt remaining 3 Tablespoons margarine over low heat; brush half of melted margarine over shaped dough. Combine 2 teaspoons sugar substitute and cinnamon, stirring to blend; sprinkle half over shaped dough. Sprinkle with half of raisins. Roll up jellyroll fashion, beginning at long side; press edges and ends together securely. Cut into 12 slices. Arrange slices in a 9 inch round paking pan coated with cooking spray. Repeat process with remaining dough, melted margarine, sugar substitute mixture, and raisins. Cover and let rise in a warm place (85 degrees F), free from drafts, 30 minutes or until doubled in bulk. Bake at 375 degrees F for 20 to 25 minutes or until golden brown. Cool slightly; remove from pans, and serve warm. Makes 2 dozen rolls. Nutritional information per roll: calories - 130, protein - 4 gm., fat ~ 3 gm., carbohydrates - 23 gm., cholesterol - 24 mg., fiber - trace, sodium - 161 mg. Diabetic Exchanges: Starch - 1 1/2. FROM: All New Cookbook for Diabetics and Their Families by University of Alabama at Birmingham copyright 1988 —– Archive January 2010 December 2009 July 2009 June 2009 April 2009 March 2009 December 2008 November 2008 October 2008 September 2008 August 2008 July 2008 June 2008


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