Apricot Breakfast Rolls

       I found this recipe in the 2004 Light & Tasty Annual Recipes Cookbook, which very kindly provides nutrition information. (The recipe can also be found at the Taste of Home website, which is where I got the picture.) If made with skim milk as directed, this sweet roll recipe contains only 1 g of fat, and the only processed sugar is in the glaze. Since I’m not particularly concerned about my fat consumption (and as Sarah has reminded us that fat is not a demon after all), I just used the milk I had on hand. Far more important than their relative healthiness is the fact that they are delicious, especially when warm.

1 package (1/4 ounce or 2 1/2 teaspoons) active dry yeast

1/2 cup warm water

2 cups warm fat-free milk

1 teaspoon salt

1 cup whole wheat flour

3 1/2 to 4 1/2 cups all-purpose flour

14 ounces apricot spreadable fruit, divided (this is just smaller than a cup and a half)

1/2 taspooon ground cinnamon

1 cup powdered sugar

1/2 teaspoon cold fat-free milk

In a mixing bowl, dissolve yeast in warm water. Stir in warm milk, salt, whole wheat flour, and 3 cups all-purpose flour; beat until smooth. Stir in enough remaining all-purpose flour to form a soft dough (be careful . . . the dough will take in more flour during kneading, so don’t initially eliminate all the dough’s stickiness). Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a bowl coated with nonstick cooking spray, turning once to coat top. Cover and let rise in a warm place until doubled, about 75 minutes. Punch dough down. Turn onto a floured surface; knead 8 times. Cover and let rest for 5 minutes. Roll into an 18-inch square. Spread 1 cup fruit spread to within 1/2 inch of the edges; sprinkle with cinnamon. Roll up jelly-roll style and pinch the seam to seal it. Cut into 12 pieces and place them in a greased 9″x13″ baking pan. Cover and let rise until doubles, about 30 minutes. Bake at 350* for 30-35 minutes or until lightly browned. Cool on a wire rack for 30 minutes. For glaze, in a bowl combine powdered sugar, cold milk, and remaining fruit spread. Drizzle over rolls. Enjoy!