Makes: 30 servings
Serving Size: 1 roll
Preparation Time: 25 minutes
Rising Time: 3 hours
Cooking Time: 30 minutes
Ingredients
1 Tbsp. unsalted butter
3 Tbsp. vegetable oil
1/4 cup sugar
1/4 tsp. salt
2 packages dry yeast
2 eggs
1 egg white
3 cups all-purpose flour
2 1/2 cups whole wheat flour
3/4 cup brown sugar blend
2 Tbsp. cinnamon
2/3 cup raisins
1/2 cup frozen apple juice concentrate
Preparation
1. In a small saucepan, heat the milk and butter to just simmering. Add the oil, sugar, and salt. Remove the milk mixture from the heat and cool to lukewarm.
2. In a small bowl, combine the yeast and 1/2 cup warm water, and let stand until foamy, about 5 minutes.
3. In a large bowl, beat the eggs and egg white with an electric mixer for 30 seconds. Add the milk mixture and yeast mixture. Add the flours, a small amount at a time, mixing well with a wooden spoon.
4. Turn the dough out onto a lightly floured surface and knead gently for 10 to 15 minutes, until the dough is smooth and elastic.
5. Lightly oil a large bowl. Place the dough in the oiled bowl, turning to coat. Cover the bowl with a towel, and set the bowl in a warm place to rise, about 1 1/2 hours, until the dough is doubled in size. Divide the dough in half and form into two balls.
6. Combine the Splenda Brown Sugar Blend, cinnamon, and raisins. Spray an 11- X 14-inch baking sheet with cooking spray.
7. Roll each piece of dough into a large rectangle. Sprinkle each rectangle with half the cinnamon-raisin mixture. Starting at the long side, roll each rectangle into a log. Slice each log into 15 pieces. Place each roll onto the prepared baking sheet. Cover the rolls with a towel and let them rise for 1 1/2 hours.
8. Preheat the oven to 350 degrees. In a small saucepan, melt the apple juice concentrate over medium-low heat. Brush each roll with the concentrate. Bake the rolls for 15 minutes, or until lightly browned and cooked through.
This recipe is from Diabetes Forecast online.
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Connecticut Foot Care Centers
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Podiatrist in Bristol, CT
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