Yield: 24 servings
Measure | Ingredient |
---|---|
1 pack | Active dry yeast |
1 cup | Warm water (110 F) |
⅓ cup | Honey |
2 tablespoons | Margarine |
1 teaspoon | Salt |
½ cup | Nonfat dry milk |
1 cup | Canned pumpkin |
\N \N | About 1.5 tb pumpkin spice |
\N \N | OR |
1½ teaspoon | Cinnamon |
¾ teaspoon | Cloves |
¾ teaspoon | Nutmeg |
¾ teaspoon | Ginger |
2½ cup | To 3 cups all purpose flour |
1½ cup | To 2 cups whole wheat flour |
\N \N | Nonstick vegetable spray |
1. In a large bowl or food processor, dissolve yeast in water. Add honey, margarine, salt, dry milk, pumpkin, spices. Beat well to blend, then gradually beat in about 4 cups of the combined flours to make a stiff dough.
2. Turn dough out onto a floured board and knead until smooth about 15 to 20 min, adding flour as needed to prevent sticking.
3. Turn dough over in a bowl coated with nonstick spray, cover and let rise in a warm place until doubled (1½ - 2 hours) Punch down dough, knead briefly on a lightly floured board to release air.
4. Divide dough into 24 equal pieces. Shape each into a smooth ball and place balls in 2 greased 9-inch round baking pans coated with nonstick spray. Cover and let rise until almost double.
5. Bake in a preheated 375 F oven for 25 minutes or until browned.
Cool on racks.
1 roll, 121 calories 3 g protein, 1 g fat, 24 g carbohydrate, .3 g fiber, 0 cholesterol, 103 mg sodium, 82 mg potassium Exchange: 1 ½ starch/bread
Source: Univ. of Calif. San Diego Healthy Diet for Diabetics c. 1990 Shared but not tested by Elizabeth Rodier Oct 93