-DOUGH-
1 ea Yeast package
1/4 c Non-fat cottage cheese
1/2 c Warm water
2/3 c Warm non-fat milk
3 c White bread flour
1 c Whole wheat flour
1/2 c Non-fat liq. egg subst.
3 tb Sugar
FILLING
2 tb Corn-oil Margarine OR
2 tb Fat-free butter spray
1/4 c Sugar
1/4 c Packed brown sugar
2 ts Ground cinnamon
ICING(OPTIONAL
6 tb Powdered sugar, sifted
2 ts Non-fat milk
1. Put all dough ingredients into bread machine and run on dough cycle
which mixes, kneads, and rises the bread. At the end of dough cycle,
remove the dough from machine, punch down, and knead on a floured
board for 1 minute. 2. Roll dough out to a 20×12 inch rectangle and
brush with the melted margarine or spray with the non-fat butter
spray. Combine sugars and cinnamon and sprinkle evenly over the
dough. 3. Roll up dough, jelly-roll fashion, starting with the long
edge. Pinch edges together and slice into 12 rolls. Place, cut side
down, onto baking sheet. Cover and let rise in a warm place until
doubled, about 45 minutes. 4. Preheat oven to 350 F. Bake 15 to 20
minutes, being careful not to burn rolls. Remove from oven and
drizzle with icing, if desired. To make icing, combine powdered
sugar and milk and drizzle 1/2 to 1 teaspoon over each roll.
Each roll contains approximately: cal=221, chol=negligible,
fat=3grams, sodium=68mg, protein=8grams, carb=41grams Found in the
Santa Maria Times Cook It Light section, recipe by Jeanne Jones.
Yields
12 Servings