Maple-pecan sticky rolls~

24 servings

Ingredients

Quantity Ingredient
2 To 2 1/2 cup all-purpose
Flour
2 cups Whole-wheat flour
1 pack Active dry yeast
1 teaspoon Ground cinnamon
3 tablespoons Reduced-calorie maple syrup
½ cup Fructose
2 tablespoons Margarine or light butter
½ cup Packed brown sugar
½ teaspoon Salt
1 cup Skim milk
⅓ cup Granulated fructose
4 Egg whites
1 teaspoon Ground cinnamon
⅓ cup Chopped pecans
⅓ cup Reduced-calorie maple syrup
1 cup Chopped pecans

Directions

SWEET DOUGH

PECAN FILLING

PECAN TOPPING

SWEET DOUGH: In a large bowl, stir together 1 cup all-purpose flour, 1 cup whole-wheat flour, yeast, cinnamon, and salt. In a small saucepan, heat and stir milk and fructose until warm (120~ to 130~).

Stir into flour mixture. Add egg whites. With electric mixer, beat on low until blended. Increase to high and beat 3 minutes. Stir in remaining 1 cup whole-wheat flour and enough all-purpose flour to make a soft dough. Sprinkle 1 tablespoon all-purpose flour on work surface and knead dough for 6 to 8 minutes, adding flour as needed to produce a smooth and elastic dough. Shape into a ball and place in a large bowl coated with no-stick spray. Lightly coat the top with more spray. Cover and let rise, draft-free, 1 hour, or until doubled.

Punch down dough and divide in half. Cover and let rest 10 minutes.

Spray two 9 x 1½-inch round baking pans with no-stick spray; set aside. Sprinkle 1 tablespoon all-purpose flour on work surface. Roll half the dough to a 12 x 10-inch rectangle. Repeat with other half.

PECAN FILLING: Brush each rectangle with 1 ½ tablespoons syrup. In a small bowl, mix fructose and cinnamon. Sprinkle this and ⅓ cup pecans over the dough pieces. Roll each piece, starting at long side, to form a cylinder. Pinch seams to seal and cut each roll into 12 pieces.

PECAN TOPPING: In a small saucepan, melt margarine and stir in brown sugar and syrup. Spread mixture in pans and sprinkle with 1 cup pecans. Position dough pieces, cut side down, in pans. Cover and let rise 30 minutes. Preheat oven to 375~. After dough has doubled, bake for 20 to 25 minutes. Cool in pans 10 minutes, then invert onto platters. Keep pans on rolls for 1 minute, then remove.

Per serving: 166 calories, 5g fat, (27% of calories), 2g dietary fiber, 3.9g protein, 28.1g carbohydrates, no cholesterol, 88mg sodium.

Adapted from Healthy Homestyle Cooking by Evelyn Tribole, R.D. (Rodale Press, 1994)

Prevention Cuisine Dec/94 Typed for you by Marjorie Scofield 5/4/95 Recipe By : Adapted from Healthy Homestyle Cooking by Evelyn Tribole

From: Marjorie Scofield Date: 05-07-95 (160) Fido: Recipes

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