Yield: 16 Servings
| Measure | Ingredient |
|---|---|
| 1 pack | (or 1 tablespoon) Active Dry Yeast |
| ½ cup | Warm Water (110 to 115 degrees) |
| ⅓ cup | Skim Milk |
| 1 tablespoon | Dark -or- Light Brown Sugar |
| ½ teaspoon | Salt |
| ¼ cup | Vegetable Oil |
| 1 cup | Unbleached White Flour |
| 1 | To 1-1/2 c Whole Wheat Flour |
| ¼ cup | Raisins, dark or golden |
| 1 tablespoon | Margarine |
| 1 teaspoon | Ground Cinnamon |
| 2 tablespoons | Honey |
| ¼ cup | Pecans, chopped |
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, 1-¼ 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.