Maple-pecan Sticky Rolls~ Recipe
Yield: 24 servingsRecipe by luhu.jp
Ingredients:
SWEET DOUGH
2: To 2 1/2 cup all-purpose,
1/2 tsp: Salt,
Flour,
1 cup: Skim milk,
2 cup: Whole-wheat flour,
1/3 cup: Granulated fructose,
1 package: Active dry yeast,
4: Egg whites,
1 tsp: Ground cinnamon,
PECAN FILLING
3 tbsp: Reduced-calorie maple syrup,
1 tsp: Ground cinnamon,
1/2 cup: Fructose,
1/3 cup: Chopped pecans,
PECAN TOPPING
2 tbsp: Margarine or light butter,
1/3 cup: Reduced-calorie maple syrup,
1/2 cup: Packed brown sugar,
1 cup: Chopped pecans,
Directions:
SWEET DOUGH: In a large bowl, stir together 1 cup all-purpose flour,
1 cup whole-wheat flour, yeast, cinnamon, and salt. In a small
saucepan, heat and stir milk and fructose until warm (120~ to 130~).
Stir into flour mixture. Add egg whites. With electric mixer, beat on
low until blended. Increase to high and beat 3 minutes. Stir in
remaining 1 cup whole-wheat flour and enough all-purpose flour to
make a soft dough. Sprinkle 1 tablespoon all-purpose flour on work
surface and knead dough for 6 to 8 minutes, adding flour as needed to
produce a smooth and elastic dough. Shape into a ball and place in a
large bowl coated with no-stick spray. Lightly coat the top with more
spray. Cover and let rise, draft-free, 1 hour, or until doubled.
Punch down dough and divide in half. Cover and let rest 10 minutes.
Spray two 9 x 1 1/2-inch round baking pans with no-stick spray; set
aside. Sprinkle 1 tablespoon all-purpose flour on work surface. Roll
half the dough to a 12 x 10-inch rectangle. Repeat with other half.
PECAN FILLING: Brush each rectangle with 1 1/2 tablespoons syrup. In a
small bowl, mix fructose and cinnamon. Sprinkle this and 1/3 cup
pecans over the dough pieces. Roll each piece, starting at long side,
to form a cylinder. Pinch seams to seal and cut each roll into 12
pieces.
PECAN TOPPING: In a small saucepan, melt margarine and stir in brown
sugar and syrup. Spread mixture in pans and sprinkle with 1 cup
pecans. Position dough pieces, cut side down, in pans. Cover and let
rise 30 minutes. Preheat oven to 375~. After dough has doubled, bake
for 20 to 25 minutes. Cool in pans 10 minutes, then invert onto
platters. Keep pans on rolls for 1 minute, then remove.
Per serving: 166 calories, 5g fat, (27% of calories), 2g dietary
fiber, 3.9g protein, 28.1g carbohydrates, no cholesterol, 88mg sodium.
Adapted from Healthy Homestyle Cooking by Evelyn Tribole, R.D. (Rodale
Press, 1994)
Prevention Cuisine Dec/94 Typed for you by Marjorie Scofield 5/4/95
Recipe By : Adapted from Healthy Homestyle Cooking by Evelyn
Tribole
From: Marjorie Scofield Date: 05-07-95 (160) Fido:
Recipes
Source from luhu.jp
1 cup whole-wheat flour, yeast, cinnamon, and salt. In a small
saucepan, heat and stir milk and fructose until warm (120~ to 130~).
Stir into flour mixture. Add egg whites. With electric mixer, beat on
low until blended. Increase to high and beat 3 minutes. Stir in
remaining 1 cup whole-wheat flour and enough all-purpose flour to
make a soft dough. Sprinkle 1 tablespoon all-purpose flour on work
surface and knead dough for 6 to 8 minutes, adding flour as needed to
produce a smooth and elastic dough. Shape into a ball and place in a
large bowl coated with no-stick spray. Lightly coat the top with more
spray. Cover and let rise, draft-free, 1 hour, or until doubled.
Punch down dough and divide in half. Cover and let rest 10 minutes.
Spray two 9 x 1 1/2-inch round baking pans with no-stick spray; set
aside. Sprinkle 1 tablespoon all-purpose flour on work surface. Roll
half the dough to a 12 x 10-inch rectangle. Repeat with other half.
PECAN FILLING: Brush each rectangle with 1 1/2 tablespoons syrup. In a
small bowl, mix fructose and cinnamon. Sprinkle this and 1/3 cup
pecans over the dough pieces. Roll each piece, starting at long side,
to form a cylinder. Pinch seams to seal and cut each roll into 12
pieces.
PECAN TOPPING: In a small saucepan, melt margarine and stir in brown
sugar and syrup. Spread mixture in pans and sprinkle with 1 cup
pecans. Position dough pieces, cut side down, in pans. Cover and let
rise 30 minutes. Preheat oven to 375~. After dough has doubled, bake
for 20 to 25 minutes. Cool in pans 10 minutes, then invert onto
platters. Keep pans on rolls for 1 minute, then remove.
Per serving: 166 calories, 5g fat, (27% of calories), 2g dietary
fiber, 3.9g protein, 28.1g carbohydrates, no cholesterol, 88mg sodium.
Adapted from Healthy Homestyle Cooking by Evelyn Tribole, R.D. (Rodale
Press, 1994)
Prevention Cuisine Dec/94 Typed for you by Marjorie Scofield 5/4/95
Recipe By : Adapted from Healthy Homestyle Cooking by Evelyn
Tribole
From: Marjorie Scofield Date: 05-07-95 (160) Fido:
Recipes
Source from luhu.jp