Update my dinner status, I'm making this tonight.
Servings: 7 Servings
Total Time (median): tell us
Ingredients
FOR DOUGH
- 1 1/3 tb Active dry yeast
- 1 c Lukewarm skim milk
- 1/4 c Granulated sugar
- 1 1/2 c Plus 1 1/3 cups cake flour;
- 2 Egg whites
- 1 ts Salt
FOR FILLING
FOR EGG WASH
Preparation
To prepare rolls: In a large bowl, mix yeast into lukewarm skim milk. Stir gently 1 minute, then mix in granulated sugar, 1 1/2 cups flour and 2 egg whites. Stir 100 strokes. Cover lightly with plastic wrap; let rise 30 minutes in a warm place. Mix in salt and remaining 1 1/3 cups flour. Stir to mix well (dough will pull away from bowl). With a little additional flour sprinkled on dough, knead 5 minutes on a floured work surface. Place in large greased bowl, and turn dough to grease top. Cover loosely; let rise 40 minutes in a warm place. Sprinkle flour on counter top. Place dough on top and sprinkle with flour to keep rolling pin from sticking. Roll dough to a rectangle about 1/4-inch thick. Sprinkle with brown sugar and cinnamon. Gently roll up dough jellyroll-style. Slice sections 2 inches wide. To prepare egg wash: Let rolls rise on cookie sheet 20 minutes. While theyre rising, gently brush with an egg white mixed with 1 tablespoon milk. Bake in a preheated 375-degree oven 20 minutes until tops are light gold. Remove immediately from sheet. Ice heavily with powdered sugar icing. Yield: 7 big rolls. Recipe from: "The Fat-Free Junkfood Cookbook: 100 Recipes of Guilt-Free Decadence!" by J. Kevin Wolfe, a Cincinnati radio personality. Posted to MC-Recipe Digest V1 #1016 by Cynthea on Jan 16, 1998
