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2 cups all-purpose
flour
3teaspoons baking
powder
1
⁄2 teaspoon salt
1
⁄3 cup shortening
2
⁄3 cup skim or
low-fat milk
Position multipurpose blade in work bowl. Add
flour, baking powder, and salt. Pulse 3 times,
about 1 second each time, until mixed. Add
shortening. Pulse 5 to 6 times, about 1 second
each time, until mixture is crumbly. Add milk.
Pulse 5 times, about 1 second each time, until
mixture forms a ball. Do not overmix.
Place dough on floured surface. Knead gently 5 or
6 times. Pat or roll to
1
⁄2-inch thick. Cut with
floured 2 to 2
1
⁄2-inch round cutter. Place on
ungreased baking sheet. Bake at 450˚F for 8 to
10 minutes, until light golden brown.
Yield: 10 to 12 biscuits (1 biscuit per serving).
Per serving: About 158 cal, 3 g pro, 20 g car,
7 g fat, 0 mg chol, 229 mg sod.
Biscuits
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
3cups bread flour*
3 tablespoons sugar
1 teaspoon salt
1cup 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.
Poppyseed Rolls