Ingredients Edit

• 1 cup warm water (110 – 115°F)
• ¼ cup instant dry milk
• 1 package active dry yeast
• 3½ cups all purpose flour, divided
• ⅛ tsp ground ginger
• ¼ cup vegetable oil
• 1 tsp salt
• 1 tsp cinnamon (optional)
• liquid sugar substitute to equal 2 tbsp sugar, optional
• 1½ tsp margarine at room temperature
• ½ cup brown sugar twin granulated
• sugar substitute
• 1½ tbsp margarine at room temperature

Directions Edit

1. Place water, dry milk, and yeast in mixer bowl; mix lightly and let set for 5 minutes.
2. Add 1½ cups flour to liquid.
3. Mix at medium speed, using dough hook for 4 minutes.
4. Add ginger, oil, salt, cinnamon, sweetener, and 1½ cups flour to batter and mix at low speed, using dough hook, for another 4 minutes.
5. Use as much of the remaining flour as necessary to make a smooth resilient dough.
6. Shape the dough into a ball and place in a bowl that has been well greased with margarine.
7. Turn the ball over to coat the top with margarine.
8. Cover with a cloth and set in a warm place until doubled in volume.
9. Turn dough onto a lightly floured working surface and knead lightly.
10. Form into a ball an return to greased bowl, turning the top again to cover it with margarine.
11. Cover with a cloth and set in a warm place until doubled in volume.
12. Use 1½ tsp margarine to grease the sides and bottom of a 9 by 13 cake pan.
13. Set aside for later use.
14. Turn dough onto a lightly floured working surface.
15. Knead lightly and form into a ball.
16. Cover with a cloth and let rest 10 minutes.
17. Roll dough out to form a 9 by 16 inch rectangle.
18. Spread the softened 1½ tbsp of margarine evenly over the dough.
19. Sprinkle evenly with the brown sugar substitute and cinnamon mixture.
20. Roll into a long roll like a jelly roll and cut into 24 equal slices.
21. Place the slices, cut side down, in the cake pan, spacing them evenly.
22. Cover with a cloth an let rise until double in volume.
23. Bake at 375°F for 25 to 30 minutes or until golden brown.
24. Turn rolls out of the pan onto a wire rack and serve warm, if possible.

Nutritional information Edit

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.