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1
/
3
cup warm water
(105°F to 115°F)
1 package active dry
yeast
1
/
2
cup skim or
low-fat milk
3 tablespoons
margarine or
butter, melted
1
/
4
cup fat-free egg
substitute or 1 egg,
slightly beaten
3 cups bread flour*
3 tablespoons sugar
1 teaspoon salt
1 cup poppyseed
filling
Dissolve yeast in warm water; set aside. In small
bowl, combine milk, margarine, and egg substitute.
Position dough blade in work bowl. Add flour, sugar,
and salt. Process 4 to 5 seconds. With processor
running, slowly add yeast and milk mixtures through
feed tube until dough forms a ball, about 40 to 45
seconds. Dough will be slightly sticky.
Place dough in greased bowl, turning dough to
grease all sides. Cover. Let rise in warm place until
double, about 1 to 1
1
/
4
hours.
Punch dough down. On lightly floured surface,
flatten or roll dough to a 15 x 10-inch rectangle.
Spread with poppyseed filling. Roll up tightly,
beginning at 15-inch side. Pinch edge to seal. Cut
dough in 15 slices, 1-inch thick. Place on greased
jelly roll pan so that slices do not touch. Cover. Let
rise in warm place until double, about 45 minutes.
Bake at 350˚F for 25 to 30 minutes, until rolls are
golden brown. Drizzle with powdered sugar frosting,
if desired.
Yield: 15 rolls (1 roll per serving).
* You can substitute all-purpose flour.
Per serving: About 194 cal, 4 g pro, 37 g car,
4 g fat, 0 mg chol, 202 mg sod.
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POPPYSEED ROLLS
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