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Cooked by: Chef / Last Modified: 3/24/2004 / Course: snack / Number of Servings: 24 |
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Directions: 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
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