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Receta Low Cholesterol Cinnamon Rolls

Name: Low Cholesterol Cinnamon Rolls
Ingredients: 1 lrg russet potato peeled; 1 env dry yeast; 1/2 tsp sugar; 1/2 c. hot water (105F. to 115F.); 1/2 c. evaporated lowfat milk; 1/4 c. honey; 3 Tbsp. vegetable oil; 1 tsp salt; 5 c. unbleached all purpose flour (about); 2 x egg whites beaten to blend; 1 1/4 c. firmly packed dark brown sugar; 1 c. raisins; 2 tsp grnd cinnamon Vegetable oil

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Ingredientes

1 lrg russet potato peeled
1 env dry yeast
1/2 tsp sugar
1/2 c. hot water (105F. to 115F.)
1/2 c. evaporated lowfat milk
1/4 c. honey
3 Tbsp. vegetable oil
1 tsp salt
5 c. unbleached all purpose flour (about)
2 x egg whites beaten to blend
1 1/4 c. firmly packed dark brown sugar
1 c. raisins
2 tsp grnd cinnamon Vegetable oil

Direcciones

Cook potato in medium saucepan of boiling water till tender, about 30 min. Drain, reserving 3/4 c. cooking liquid. Mash potato and transfer 1 c. to large bowl, reserving remainder for another use. Mix 3/4 c. cooking liquid into potato. Cold to lukewarm.
Sprinkle yeast and sugar over 1/2 c. hot water in small bowl; stir to dissolve. Let yeast mix stand till foamy, about 10 min. Add in yeast to mashed potato mix.
Add in lowfat milk, honey, 3 Tbsp. oil and salt to potato mix. Stir in sufficient flour, 1 c. at a time, to create soft dough. Knead dough on lightly
floured surface till smooth and elastic, adding more flour if dough is sticky, about 5 min. Let dough rest on floured work surface 20 min. Gently punch dough down.
Grease large bowl. Add in dough, turning to coat entire surface. Cover bowl. Let dough rise in hot area till doubled in volume, about 40 min.
Grease large cookie sheet. Gently punch dough down. Roll dough out on lightly floured surface to 20x15-inch rectangle. Brush dough with egg whites. Mix brown sugar, raisins and cinnamon in medium bowl. Spread sugar mix over dough, leaving 1-inch border on all sides. Starting at
1 long side, roll dough up jelly roll fashion to create cylinder. Healthy pinch seam to seal. Cut cylinder into 2-inch-wide pcs. Arrange rolls on prepared sheet, placing cut side up and spacing 2 inches apart. Brush rolls with vegetable oil. Let cinnamon rolls rise till doubled in volume, about 35 min.
Preheat oven to 350F. Bake rolls till golden, about 30 min.
Cold slightly in pan on rack. Serve hot or possibly at room temperature.
Makes 10 rolls.