cinnamon raisin rolls shaw

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Cinnamon Raisin Rolls Shaw

 

Recipe By :Susan Peery, Editor, Another Bite, 2002-03

Serving Size : 8 Preparation Time :0:00

Categories : Bakery

 

Amount Measure Ingredient -- Preparation Method

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

1/4 cup raisins

1 cup whole wheat flour

1 cup unbleached all-purpose flour

1 tablespoon baking powder

1 cup lowfat cottage cheese

1/3 cup granulated sugar

1/3 cup buttermilk

1 teaspoon vanilla extract

1/3 cup loosely packed brown sugar

2 teaspoons ground cinnamon

 

Heat oven to 400F. Place the raisins in a small bowl and cover with boiling

water. Set aside. In a mixing bowl, whisk together the flours and baking powder.

In a food processor, puree the cottage cheese until smooth. Add the granulated

sugar, buttermilk, and vanilla. Process again until smooth. Add the flour

mixture and process in short pulses just until a dough forms, about 4 to 5

pulses.

 

Dust a flat work surface with flour. Pat the dough into a ball. Place it in the

center of the work surface and roll it out into a rectangle, about 10 " by 12 " .

 

Combine the brown sugar and cinnamon, and sprinkle evenly over the dough. Drain

the raisins and distribute them over the dough. Roll the dough up from the long

side as if it were a jelly roll. Slice it into 8 slices.

 

Place the pieces flat on a nonstick baking sheet. Bake for 25 minutes, or until

golden brown. Leave the rolls on the baking sheet and cool on a rack for 5

minutes. Serve warm. To store, let the rolls cool completely. Seal them inside a

plastic bag and refrigerate or freeze. Makes 8 rolls.

 

Source:

" Review: Essential Vegetarian Cookbook (1997) Diana Shaw "

S(McEditor):

" Hanneman (kitpath) on 01-Mar-2002 "

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Per Serving (excluding unknown items): 198 Calories; 1g Fat (3.1% calories from

fat); 8g Protein; 42g Carbohydrate; 2g Dietary Fiber; 2mg Cholesterol; 312mg

Sodium. Exchanges: 1 1/2 Grain(Starch); 1/2 Lean Meat; 0 Fruit; 0 Non-Fat Milk;

0 Fat; 1 Other Carbohydrates.

 

NOTES : This dough, a cross between a biscuit and a bun, can be made up to 3

days ahead and kept refrigerated. (I personally would drizzle these with a

little confectioners sugar icing while still warm.)

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 210 0

 

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