Whole Wheat/pecan Rolls Recipe
Yield: 16 ServingsRecipe by luhu.jp
Ingredients:
1 package: , (or 1 tablespoon) Active Dry Yeast
1/2 cup: Warm Water, 110 to 115 degrees
1/3 cup: Skim Milk,
1 tbsp: Dark -or- Light Brown Sugar,
1/2 tsp: Salt,
1/4 cup: Vegetable Oil,
1 cup: Unbleached White Flour,
1: To 1-1/2 c Whole Wheat Flour,
1/4 cup: Raisins, dark or golden
1 tbsp: Margarine,
1 tsp: Ground Cinnamon,
2 tbsp: Honey,
1/4 cup: Pecans, chopped
Directions:
Soften the yeast in the warm water in a large bowl. Add the milk,
sugar, salt and vegetable oil. Stir to blend. Add the white flour,
1-1/4 cups of the whole wheat flour, and the raisins. Beat well. More
whole wheat flour may be added to make a stiff dough.
Transfer the dough to a lightly-floured board or counter and knead 2
to 3 minutes to develop the gluten. Put the dough in a lightly-oiled
bowl. Cover with a damp towel and let rise in a warm place for 40
minutes, or until doubled in bulk.
Transfer to a lightly-floured surface and roll into a 16- by 6-inch
rectangle. Spread with 1 tablespoon margarine. Sprinkle on the
cinnamon. Roll up the dough. Spread the honey and nuts evenly over
the bottom of an oiled 9-inch square pan. Cut the dough into 1-inch
pieces and put them in the pan. Let rise about 20 minutes, or until
doubled in bulk. Bake in a 375 degree oven for 15 to 20 minutes.
Serves 16
One Serving = Calories: 136 Carbohydrates: 19 Protein: 3 Fat: 6
Sodium: 76 Potassium: 85 Cholesterol: 0
Exchange Value: 1 Bread Exchange + 1 Fat Exchange
Source: Holiday Cookbook, American Diabetes Association, ISBN
0-13-024894-0, by Betty Wedman, M.S.,R.D.
Source from luhu.jp
sugar, salt and vegetable oil. Stir to blend. Add the white flour,
1-1/4 cups of the whole wheat flour, and the raisins. Beat well. More
whole wheat flour may be added to make a stiff dough.
Transfer the dough to a lightly-floured board or counter and knead 2
to 3 minutes to develop the gluten. Put the dough in a lightly-oiled
bowl. Cover with a damp towel and let rise in a warm place for 40
minutes, or until doubled in bulk.
Transfer to a lightly-floured surface and roll into a 16- by 6-inch
rectangle. Spread with 1 tablespoon margarine. Sprinkle on the
cinnamon. Roll up the dough. Spread the honey and nuts evenly over
the bottom of an oiled 9-inch square pan. Cut the dough into 1-inch
pieces and put them in the pan. Let rise about 20 minutes, or until
doubled in bulk. Bake in a 375 degree oven for 15 to 20 minutes.
Serves 16
One Serving = Calories: 136 Carbohydrates: 19 Protein: 3 Fat: 6
Sodium: 76 Potassium: 85 Cholesterol: 0
Exchange Value: 1 Bread Exchange + 1 Fat Exchange
Source: Holiday Cookbook, American Diabetes Association, ISBN
0-13-024894-0, by Betty Wedman, M.S.,R.D.
Source from luhu.jp
Tags
: breads