LIFESTYLES by Ronda Gates

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Lite Breakfast Rolls

This recipe will yield 18 servings of approx. 1-1/2 oz each.
Each serving contains approx. 94 calories.
1 pkgyeast
1 pkgPillsbury Hot Roll Mix
1 cupwater, heated to 120 to 130 degree Fahrenheit
2 Tbl.reduced-calorie margarine, softened
2egg whites
2 juice
1/3 cupfirmly packed brown sugar
2 tsp.cinnamon
1/4 cuppowdered sugar
2-3 tsp.nonfat milk
In large bowl, combine roll mix with yeast form foil packet; blend well. Stir in hot water, margarine and egg whites until dough pulls away from sides of bowl. Turn dough out onto lightly floured surface. With greased or floured hands, shape dough into a ball. Knead dough 5 minutes until smooth. Cover dough with large bowl. Let rest 5 minutes. Spray two 9-inch or 8-inch square pans with non stick cooking spray. On lightly floured surface, roll dough to 18x10-inch rectangle. Brush with apple juice. In small bowl, combine brown sugar and cinnamon; mix well. Sprinkle evenly over dough. Starting with 18-inch side, roll up tightly, pressing edge to seal. Cut into 18 slices. Place cut side down in spray-coated pans. Cover; let rise in warm place 30 minutes or until doubled in size. Heat oven to 375 degrees. Uncover dough. Bake 20 to 25 minutes until golden brown. In small bowl, combine powdered sugar and enough milk for desired glaze consistency. Blend until smooth. Drizzle over warm rolls

All recipes © 1991-2001, LIFESTYLES by Ronda Gates. All rights reserved.

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