Ingredients
1 cup warm water (110-115 f)
1/4 cup instant dry milk
1 package active dry yeast
3 1/2 cup all purpose flour, divided
1/8 tsp ground ginger
1/4 cup vegetable oil
1 tsp salt
1 tsp cinnamon (optional)
1 liquid sugar subsitute to
1 equal 2 tbsp sugar,optional
1 1/2 tsp margarine at room temp
1/2 cup brown sugar twin granulated
1 sugar substitute
1 1/2 tbsp margarine at room temp
Directions
Place water, dry milk, and yeast in mixer bowl; mix lightly and let
set for 5 minutes. Add 1 1/2 c flour to liquid. Mix at medium speed,
using dough hook for 4 minutes. Add ginger, oil, salt, cinnamon,
sweetener, and 1 1/2 c flour to batter and mix at low speed, using
dough hook, for another 4 minutes. Use as much of the remaining flour
as necessary to make a smooth resilient dough. Shape the dough into
a ball and place in a bowl that has been well greased with margarine.
Turn the ball over to coat the top with magarine. Cover with a cloth
and set in a warm place until doubled in volume. Turn dough onto a
lightly floured working surface and knead lightly. Form into a ball
an return to greased bowl, turning the top again to cover it with
margarine. Cover with a cloth and set in a warm place until doubled
in volume. Use 1 1/2 tsp margarine to grease the sides and bttom of a
9 by 13 cake pan. Set aside for later use. Turn dough onto a lightly
floured working surface. knead lightly and form into a ball. Cover
with a cloth and let rest 10 min. Roll dough out to form a 9 by 16
inch rectangle. Spread the softened 1 1/2 tbsp of margarine evenly
over the dough. Sprinkle evenly with the brown sugar substitute and
cinnamon mixture. Roll into a long roll like a jelly roll and cut
into 24 equal slices. Place the slices, cut side down, in the cake
pan, spacing them evenly. Cover with a cloth an let rise until
double in volume. Bake at 375 F for 25 to 30 minutes or until golden
brown. Turn rolls out of the pan onto a wire rack and serve warm, if
possible. Energy per 1 roll serving: 99 calories CHO 14 gm; PRO 2 gm;
FAT 4 gm; NA 107 mg Low-sodium diets: Omit salt. Use salt-free
margarine. Source: The New Diabetic Cookbook by Mabel Cavaiani, R.D.
Servings: 24 servings
Cinnamon Rolls 3 Recipe brought to you by Recipe Ideas
Categories: Bread; Breads; Diabetic
The History of Recipes
Written recipes as a concept can be observed far back into ancient history, certainly as far back into history as the ancient Egyptians, and possibly even further. Interesting though that maybe, these, early records were just simple pictorial, hieroglyphic or cunieform recipes for preparing meals.
The truth of the matter is, the most ancient recipe found, according to experts are some tablets in the Sumerian language which show the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made anyone who drank it feel wonderful and blissful. As we move into The time of the romans around 25BC a roman called Apicius compiled a number of documents showing how to cook the recipes enjoyed by his fellow Romans. In his scrolls, Apicius tells us how the meals of wealthy Romans were split into appetizers, entrees and dessert, something that is very familiar to us today. This early Roman chef describes how the chefs of Roman times made use of a good variety of aromatic flavours, including many that are still in use today for example thyme, mint and dill. Later, in the fifteenth century, people returning from the crusades brought us a variety of foods and spices from the Middle-East, such as basil and coriander. The introduction of these new tastes led to an outbreak in recipe publications, some of which still exist in private libraries. The revolution that is television brings us TV chefs and the demand for the spin-off recipe books. Which brings us neatly up to date and the internet revolution, allowing everyone to search through massive numbers of recipes such as those found on our site. |
We hope you enjoy this Cinnamon Rolls 3 recipe.
