KitchenAid KFP600 Instruction Manual - Page 79

ķ౞ĸ POሑPሑPሑYSሑEᇺEሑ DሑRሑ OLሑLሑS 1/3 cup warm water (105°F to 115°F) 1 package active dry yeast 1/2 cup skim or low-fat milk 3 tablespoons margarine or butter, melted 1/4 cup fat-free egg substitute or 1 egg, slightly beaten 3 cups bread flour* 3 tablespoons sugar 1 teaspoon salt 1 cup poppyseed filling Dissolve yeast in warm water; set aside. In small bowl, combine milk, margarine, and egg substitute. Position dough blade in work bowl. Add flour, sugar, and salt. Process 4 to 5 seconds. With processor running, slowly add yeast and milk mixtures through feed tube until dough forms a ball, about 40 to 45 seconds. Dough will be slightly sticky. Place dough in greased bowl, turning dough to grease all sides. Cover. Let rise in warm place until double, about 1 to 11/4 hours. Punch dough down. On lightly floured surface, flatten or roll dough to a 15 x 10-inch rectangle. Spread with poppyseed filling. Roll up tightly, beginning at 15-inch side. Pinch edge to seal. Cut dough in 15 slices, 1-inch thick. Place on greased jelly roll pan so that slices do not touch. Cover. Let rise in warm place until double, about 45 minutes. Bake at 350˚F for 25 to 30 minutes, until rolls are golden brown. Drizzle with powdered sugar frosting, if desired. Yield: 15 rolls (1 roll per serving). * You can substitute all-purpose flour. Per serving: About 194 cal, 4 g pro, 37 g car, 4 g fat, 0 mg chol, 202 mg sod. 79