Yield: 12 Servings
| Measure | Ingredient |
|---|---|
| 1 each | Yeast package |
| ¼ cup | Non-fat cottage cheese |
| ½ cup | Warm water |
| ⅔ cup | Warm non-fat milk |
| 3 cups | White bread flour |
| 1 cup | Whole wheat flour |
| ½ cup | Non-fat liq. egg subst. |
| 3 tablespoons | Sugar |
| 2 tablespoons | Corn-oil Margarine OR |
| 2 tablespoons | Fat-free butter spray |
| ¼ cup | Sugar |
| ¼ cup | Packed brown sugar |
| 2 teaspoons | Ground cinnamon |
| 6 tablespoons | Powdered sugar, sifted |
| 2 teaspoons | Non-fat milk |
DOUGH
FILLING
ICING(OPTIONAL
1. Put all dough ingredients into bread machine and run on dough cycle which mixes, kneads, and rises the bread. At the end of dough cycle, remove the dough from machine, punch down, and knead on a floured board for 1 minute. 2. Roll dough out to a 20x12 inch rectangle and brush with the melted margarine or spray with the non-fat butter spray. Combine sugars and cinnamon and sprinkle evenly over the dough. 3. Roll up dough, jelly-roll fashion, starting with the long edge. Pinch edges together and slice into 12 rolls. Place, cut side down, onto baking sheet. Cover and let rise in a warm place until doubled, about 45 minutes. 4. Preheat oven to 350 F. Bake 15 to 20 minutes, being careful not to burn rolls. Remove from oven and drizzle with icing, if desired. To make icing, combine powdered sugar and milk and drizzle ½ to 1 teaspoon over each roll.
Each roll contains approximately: cal=221, chol=negligible, fat=3grams, sodium=68mg, protein=8grams, carb=41grams Found in the Santa Maria Times Cook It Light section, recipe by Jeanne Jones.