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Ingredientes
- 1 envelope active dry yeast
- 2 tbsp. hot water
- 1/4 c. boiling warm lowfat milk
- 1/2 c. granulated sugar
- 3 tbsp. shortening
- 1/2 teaspoon salt
- 1 lg. egg
- 2 c. sifted all-purpose flour
- 1 teaspoon grated lemon peel
- 1/4 teaspoon grnd ginger
- 1/2 c. minced walnuts
- 1/4 teaspoon cinnamon
- 1 tbsp. melted butter
Direcciones
- Sprinkle yeast over hot water; let stand 5 min to soften.
- Meanwhile, stir warm lowfat milk, 1/4 c. sugar, shortening and salt together. When lukewarm, add in egg, 1 1/2 c. flour, lemon peel, ginger and yeast. Beat with mixer at medium speed 2 min. Stir in remaining 1/2 c. flour to make moderately soft dough. Knead a few seconds to smooth out and round up dough. Cover; let rise in hot place till doubled, 1 to 1 1/2 hrs.
- Prepare walnut pan coat. When dough has risen, turn out onto floured board; roll out to an 8x12 inch rectangle. Spread with butter; sprinkle with 1/2 c. walnuts and remaining 1/4 c. sugar, mixed with cinnamon. Roll tightly, starting from long side of dough. Cut in 1 inch slices.
- Arrange cut-side down in prepared pan, placing 3 rolls in center, 9 around edges. Let rise till doubled, 40 to 50 min. Bake at 375 degrees about 25 min, till browned and baked through. Loosen edges; invert over plate. Let pan rest on rolls 1 minute so syrup drains. Serve hot. Makes 12 rolls.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 76g | |
| Recipe makes 8 servings | |
| Calories 264 | |
| Calories from Fat 84 | 32% |
| Total Fat 9.59g | 12% |
| Saturated Fat 2.55g | 10% |
| Trans Fat 1.6g | |
| Cholesterol 30mg | 10% |
| Sodium 171mg | 7% |
| Potassium 158mg | 5% |
| Total Carbs 39.06g | 10% |
| Dietary Fiber 2.1g | 7% |
| Sugars 13.12g | 9% |
| Protein 6.49g | 10% |
