Cinnamon Rolls

In a saucepan, scald the milk, then add oil, sugar, and salt. Cool until lukewarm. In a small bowl, combine yeast with 1/4 cup warm water, let set 5 minutes.

In a large bowl, beat egg and egg whites well, add flour, yeast, and milk mixture. Beat until a soft dough forms. Turn dough onto a lightly floured board and knead about 5 minutes or until smooth and elastic. Put back into bowl and cover with plastic wrap. Let rise in warm place until double in size (1 1/2 hours).

Divide dough in half and form into 2 balls. Cover with plastic and let rest 10 minutes. Spray an 11- by 14-inch baking sheet with non-stick spray. In a small bowl, combine the brown sugar, cinnamon and raisins, set aside.

Roll each ball of dough into a 16- by 8-inch rectangle. Spray dough with canola or vegetable oil. Cover each rectangle with half of the cinnamon mixture. Starting at the long side, roll up each rectangle. Slice each roll into 16 pieces, place on baking sheet. Let rise until doubled (1 1/2 hours).

Preheat oven to 350 degrees. In a sauce pan, reduce the apple juice concentrate until syrupy. Brush each roll with apple juice and poke in raisins. Bake 15 minutes until golden brown. Serve warm.

This recipe yields 32 rolls.

Nutritional Analysis Per Serving: Calories 140; Fat (grams) 2; Percent calories from fat 13; Percent polyunsaturated 3; Percent saturated 3; Percent monounsaturated 7; Cholesterol (milligrams) 7; Sodium (milligrams) 30; Protein (grams) 3; Carbohydrate (grams) 27; Fiber (grams) 1.