Low-Fat Sweet Roll Dough

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* Exported from MasterCook *

 

Low-Fat Sweet Roll Dough

 

Recipe By : Healthful cooking, Mary Carroll, Star Tribune 5/01

Serving Size : 8 Preparation Time :0:00

Categories : Breads Buns And Rolls

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

3/4 cup skim milk

warmed to between 90 and 110 degrees

1 envelope active dry yeast

2 tablespoons sugar

1 3/4 cups unbleached white flour -- divided, up to 2

Oil for the rising bowl and baking dish

***TOPPING***

2 tablespoons butter

2 tablespoons maple syrup

***DRIED CRANBERRY-ORANGE FILLING***

3/4 cup dried cranberries -- (craisins)

1/3 cup maple syrup

3 tablespoons fresh orange juice

1 tablespoon cinnamon

2 teaspoons grated orange rind

2 tablespoons chopped toasted almonds

***GOLDEN RAISIN-WALNUT FILLING***

3/4 cup golden raisins

1/3 cup brown sugar

3 tablespoons apple juice

1 tablespoon cinnamon

2 tablespoons chopped toasted walnuts

 

Makes 8 rolls.

 

In large bowl, combine warm milk, yeast, and sugar. Let stand in warm

place 10 minutes, or until mixture foams slightly.

 

Stir in 1 cup flour; cover bowl with clean dishtowel and let stand in warm

place 30 minutes to rise. Stir in enough of the remaining flour to create

dough that's kneadable but not stiff. Turn onto lightly floured surface

and knead 5 to 8 minutes, or until dough is elastic and no longer

sticky. Place in clean, lightly oiled bowl, cover with clean dishtowel,

and let rise in a warm place 1 hour.

 

Prepare sweet roll filling of choice (see recipes below).

 

Lightly oil 9-by 13-inch baking dish. Preheat oven to 350 degrees.

 

Flatten dough and roll into an 18-by 12-inch rectangle. Spread dough with

filling. Starting with the 12-inch side, roll into cylinder. Slice evenly

into 8 pieces. Place rolls cut side up in baking pan, with sides

touching. (Rolls can be covered with plastic film and refrigerated up to 8

hours.)

 

In small saucepan over medium heat, combine butter and maple syrup. Heat

until butter melts. Drizzle over tops of rolls. Bake 25 to 30 minutes, or

until lightly browned.

 

Dried Cranberry-Orange Sweet Roll Filling:

 

In small saucepan over medium-high heat, combine cranberries, maple syrup,

orange juice, cinnamon, and rind. Bring to boil. Remove from heat and let

stand 5 minutes, or until cranberries plump. Stir in almonds.

 

Golden Raisin-Walnut Sweet Roll Filling:

 

In small saucepan over medium-high heat, combine raisins, brown sugar,

apple juice and cinnamon. Bring to boil. Remove from heat and let stand 5

minutes, or until raisins plump. Stir in walnuts.

 

 

 

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