Cinnamon Rolls 1 Recipe
Recipe Ingredients
1 cup warm water (110-115 f)
1/4 cup instant dry milk
1 package active dry yeast
3 1/2 cup all purpose flour, divided
1/8 tsp ground ginger
1/4 cup vegetable oil
1 tsp salt
1 tsp cinnamon (optional)
1 liquid sugar subsitute to
1 equal 2 tbsp sugar,optional
1 1/2 tsp margarine at room temp
1/2 cup brown sugar twin granulated
1 sugar substitute
1 1/2 tbsp margarine at room temp
Recipe Preparation
Place water, dry milk, and yeast in mixer bowl; mix lightly and let
set for 5 minutes. Add 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 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 1 1/2 tsp margarine to grease the sides and bttom 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 min. Roll dough out to form a 9 by 16
inch rectangle. Spread the softened 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 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 1 roll serving: 99 calories CHO 14 gm; PRO 2 gm;
FAT 4 gm; NA 107 mg Low-sodium diets: Omit salt. Use salt-free
margarine. Source: The New Diabetic Cookbook by Mabel Cavaiani, R.D.
Servings: 24
Back to Low Carb Recipes
Food Tips of the Week
Dieting made easyAs an alternative to focusing on the junk foods you ought to eliminate from your dietary regime, direct your attention to the sensible foods that you might want to introduce to your daily routine. If you are able to inject the recommended portions healthy fruit & vegetables into your meal plan, you will discover that stop feeling hungry and have a far lower chance of being seduced by those damaging mid-morning potato chips.
Some lower carb diet tips:
* Make reduced carb breadcrumbs for deep fried or oven baked foods. Although you may be able to buy low carb breadcrumbs, you may make them yourself by using low carb bread. All you have to do is simply toast the low carb bread in a pre-heated oven on a sheet of cookie paper. Once it is quite hard and crispy, process it in your food mill. To store, keep in an airtight container.
* Understand the food labels Don't trust sales blurb that claims to be 'low carb' - check the nutritional information on the back of the can or package. Many are only marginally lower and in some cases still more than a competitors usual brand. In addition, beware of 'low sugar' and 'low fat' labels - 'low sugar' doesn't always mean 'low carb' - often the carbs are identically the same.
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Cinnamon Rolls 1 Recipe from the Recipes 4U Collection
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