Estimated Nutrition (whole recipe, rough)
Counts 9 of 10 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Milk | 1 cup (244ml) whole | 149 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Butter | 1 tbsp (14g) | 102 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Sugar Substitute | 1 tbsp (12.5g) granulated | 49 |
| Cinnamon | 1 tsp ground (2.6g) | 6 |
| Ginger | 1 tsp grated fresh (2g) | 2 |
| Salt | 1 tsp (6g) | 0 |
| Water | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- =
- 1 cup warm water (110-115 f)
- 1/4 cup instant dry milk
- 1 package active dry yeast
- 3 1/2 cup all purpose flour, divided
- 1/8 tsp ground ginger
- 1/4 cup vegetable oil
- 1 tsp salt
- 1 tsp cinnamon (optional)
- liquid sugar subsitute to
- equal 2 tbsp sugar, optional
- 1 1/2 tsp margarine at room temp
- 1/2 cup brown sugar twin granulated
- sugar substitute
- 1 1/2 tbsp margarine at room temp
- =
Directions
Place water, dry milk, and yeast in mixer bowl; mix lightly and let set for 5 minutes. Add 1 ½ c flour to liquid. Mix at medium speed, using dough hook for 4 minutes. Add ginger, oil, salt, cinnamon, sweetener, and 1 ½ c flour to batter and mix at low speed, using dough hook, for another 4 minutes. Use as much of the remaining flour as necessary to make a smooth resilient dough. Shape the dough into a ball and place in a bowl that has been well greased with margarine. Turn the ball over to coat the top with magarine. Cover with a cloth and set in a warm place until doubled in volume. Turn dough onto a lightly floured working surface and knead lightly. Form into a ball an return to greased bowl, turning the top again to cover it with margarine. Cover with a cloth and set in a warm place until doubled in volume. Use 1 ½ tsp margarine to grease the sides and bttom of a 9 by 13 cake pan. Set aside for later use. Turn dough onto a lightly floured working surface. Knead lightly and form into a ball. Cover with a cloth and let rest 10 min. roll dough out to form a 9 by 16 inch rectangle. Spread the softened 1 ½ tbsp of margarine evenly over the dough. Sprinkle evenly with the brown sugar substitute and cinnamon mixture. Roll into a long roll like a jelly roll and cut into 24 equal slices. Place the slices, cut side down, in the cake pan, spacing them evenly. Cover with a cloth an let rise until double in volume. Bake at 375°F for 25 to 30 minutes or until golden brown. Turn rolls out of the pan onto a wire rack and serve warm, if possible. Energy per 1 roll serving: 99 calories cho 14 gm; pro 2 gm; fat 4 gm; na 107 mg low-sodium diets: omit salt. Use salt-free margarine.