Pumpkin Rollsbreadmaker, diabetic 1 pkg active dry yeast 1 cup warm water (110 f) 1/3 cup honey 2 tablespoon margarine 1 teaspoon salt 1/2 cup nonfat dry milk 1 cup canned pumpkin 1 about 1.5 tb pumpkin spice 1 or 1 1/2 teaspoon cinnamon 3/4 teaspoon cloves 3/4 teaspoon nutmeg 3/4 teaspoon ginger 2 1/2 cup to 3 cups all purpose flour 1 1/2 cup to 2 cups whole wheat flour 1 nonstick vegetable spray 1. In a large bowl or food processor, dissolve yeast in water. Add honey, margarine, salt, dry milk, pumpkin, spices. Beat well to blend, then gradually beat in about 4 cups of the combined flours to make a stiff dough. 2. Turn dough out onto a floured board and knead until smooth about 15 to 20 min, adding flour as needed to prevent sticking. 3. Turn dough over in a bowl coated with nonstick spray, cover and let rise in a warm place until doubled (1 1/2 - 2 hours) Punch down dough, knead briefly on a lightly floured board to release air. 4. Divide dough into 24 equal pieces. Shape each into a smooth ball and place balls in 2 greased 9-inch round baking pans coated with nonstick spray. Cover and let rise until almost double. 5. Bake in a preheated 375 F oven for 25 minutes or until browned. Cool on racks. 1 roll, 121 calories 3 g protein, 1 g fat, 24 g carbohydrate, .3 g fiber, 0 cholesterol, 103 mg sodium, 82 mg potassium Exchange: 1 1/2 starch/bread Source: Univ. of Calif. San Diego Healthy Diet for Diabetics c. 1990 Shared but not tested by Elizabeth Rodier Oct 93 |
