Ingredients Jump to Instructions ↓

  1. 1 c Warm water (110-115 F)

  2. 1/4 c Instant dry milk

  3. 1 Package active dry yeast

  4. 3 1/2 c All purpose flour, divided

  5. 1/8 ts Ground ginger

  6. 1/4 c Vegetable oil

  7. 1 t Salt

  8. 1 t Cinnamon Liquid sugar subsitute to Equal

  9. 2 tbsp sugar,optional

  10. 1 1/2 ts Margarine at room temp

  11. 1/2 c Brown sugar twin granulated Sugar substitute

  12. 1 1/2 tb Margarine at room temp Place water, dry milk, and yeast in mixer bowl; mix lightly and let set for 5 minutes. Add

  13. 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

  14. 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 magarine. 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

  15. 1 1/2 tsp margarine to grease the sides and bttom of a

  16. 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

  17. 10 min. Roll dough out to form a

  18. 9 by 16 inch rectangle. Spread the softened

  19. 1 1/2 tbsp 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

  20. 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

  21. 1 roll serving:

  22. 99 calories CHO

  23. 14 gm; PRO

  24. 2 gm; FAT

  25. 4 gm; NA

  26. 107 mg Low-sodium diets: Omit salt.

Instructions Jump to Ingredients ↑

  1. Use salt-free margarine. Source: The New Diabetic Cookbook by Mabel Cavaiani, R.D.


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