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Ingredients
- 2 1/4 c. All-purpose flour
- 1 pkt Active dry yeast
- 1 c. Skim lowfat milk
- 1/4 c. Margarine
- 1/4 c. Granulated sugar
- 1/2 tsp Salt
- 1 x Egg
- 3 x Egg whites
- 2 1/4 c. Whole-wheat flour, approximately
- 1/2 c. Firmly packed dark brown sugar
- 1/4 c. Whole-wheat flour
- 1 Tbsp. Grnd cinnamon
- 1/4 c. Margarine
- 3/4 c. Raisins Nonstick cooking spray
Directions
- To make rolls: Combine all-purpose flour and yeast in a large mixing bowl; set aside. In a small saucepan over low heat, combine lowfat milk, margarine, sugar and salt. Stir just till the margarine starts to heat (120 to 130 degrees). Add in to the flour and yeast mix, mixing well.
- Add in egg and egg whites to the flour mix and beat with an electric mixer on low speed for 30 seconds, scraping the sides of the bowl constantly.
- Beat on high speed for 3 min. Using a spoon, stir in as much of the whole-wheat flour as you can.
- Turn the dough onto a lightly floured surface and knead in sufficient of the remaining flour to make a soft dough which is smooth and elastic, kneading for about 4 min. Shape into a ball and place in a bowl that has been sprayed with a nonstick cooking spray. Turn ball over once and allow to rise in a hot place till doubled in bulk, about 1 hour.
- To make filling: While dough is rising, make the filling. Combine brown sugar, flour and cinnamon in a medium bowl and mix well. Cut in the margarine till crumbly, using two knives or possibly a pastry blender; set aside.
- To create: Punch dough down and turn onto a lightly floured surface. Cover and allow to rest 10 min. Roll dough out into a 12-inch square and spread filling proportionately over the dough. Top with raisins and roll up tightly like a jelly roll, pinching to seal the seam. Cut roll into eight 1 1/2-inch slices and arrange slices, cut side up, in a 9-by-13-inch baking dish sprayed with nonstick cooking spray. Cover the dish loosely with clear plastic wrap and allow to rise again till almost double in size, about 45 min.
- To bake: Preheat oven to 375 degrees. Before baking, remove the plastic wrap and lightly spray the tops of the rolls with a nonstick cooking spray.
- Bake for 25 to 30 min or possibly till lightly brown. If the rolls start to get too brown, cover them with foil the last 5 - 10 min of baking.
- Remove rolls from oven and allow to cold 2 min. Invert onto a wire rack and allow to cold slightly. Invert them again onto a serving dish. Serve hot or possibly allow to cold to room temperature and freeze for future use.
- Makes 8 rolls.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 123g | |
| Recipe makes 8 servings | |
| Calories 376 | |
| Calories from Fat 110 | 29% |
| Total Fat 12.49g | 16% |
| Saturated Fat 2.42g | 10% |
| Trans Fat 2.11g | |
| Cholesterol 24mg | 8% |
| Sodium 306mg | 13% |
| Potassium 251mg | 7% |
| Total Carbs 61.59g | 16% |
| Dietary Fiber 2.2g | 7% |
| Sugars 30.46g | 20% |
| Protein 6.24g | 10% |
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