Sweet Rolls Without the Fat

Yeasted breakfast rolls don’t have to have a hefty calorie or fat price tag; they can be healthful and delicious when the right low-fat ingredients are used.

Spring holidays are a good time to make these special rolls for the family. The dough can be started and the rolls assembled the evening before. Just place the rolls on a baking sheet, cover tightly with plastic wrap and refrigerate overnight. The next morning, remove them from the refrigerator and let them come to room temperature before following the baking directions.

A night in the fridge gives the dough a slightly sourdough flavor. You’ll be amply rewarded by the smiles and delight of friends and family.

Most sweet roll recipes use amazing amounts of high-fat cream, butter and egg yolks that help lighten the dough. A slimmer approach relies on the bubbles of carbon dioxide created as the dough rises from the yeast. You can lower the fat even more with low-fat dairy products.

But fat carries flavor in baked goods, and when you omit it, you need to increase vanilla extract and spices. A stronger-flavored sweetener, like maple syrup, and grated orange peel and orange juice add missing punch.

Each of these recipes calls for milk or buttermilk warmed to 110 degrees. Unless you are experienced working with yeast, it is best to test the milk with a thermometer.

Carroll is the author of the “No Cholesterol (No Kidding!) Cookbook” (Rodale Press, 1991).

UPSIDE-DOWN RAISIN ROLLS

Use the best maple syrup you can; it will make a difference in the taste of these rolls.

3/4 cup nonfat milk, warmed to about 110 degrees

1 tablespoon (1 envelope) dry yeast

2 tablespoons honey or sugar

1 3/4 to 2 cups flour

2 tablespoons chopped walnuts

3/4 cup raisins

1/3 cup plus 2 tablespoons maple syrup

3 tablespoons orange juice

1 tablespoon cinnamon

2 teaspoons grated orange peel

1/2 teaspoon cardamom

Oil

2 tablespoons butter

Combine milk, yeast and honey in large bowl. Let stand in warm place 10 minutes or until mixture foams slightly.

Stir in 1 cup flour. Cover bowl with clean dish towel and let stand 30 minutes in warm place to rise. Stir in enough remaining flour to create dough that can be kneaded. Turn out onto lightly floured surface and knead 5 to 8 minutes or until elastic. Place dough in clean, lightly oiled bowl. Cover with clean dish towel and let rise 1 hour in warm place.

Combine walnuts, raisins, 1/3 cup maple syrup, orange juice, cinnamon, orange peel and cardamom in small bowl. Spread walnut mixture in bottom of lightly oiled 13x9-inch baking dish. Set aside.

Flatten dough and roll into large rectangle. Starting with short side, roll into cylinder. Slice evenly into 8 pieces. Place rolls flat in baking dish, with sides touching. (Note: At this stage, rolls can be covered with plastic wrap and refrigerated up to 8 hours.)

Heat butter and remaining 2 tablespoons maple syrup in small saucepan over medium heat until butter melts. Drizzle over tops of rolls. Bake at 350 degrees until lightly browned, 25 to 30 minutes.

8 rolls. Each roll:

232 calories; 48 mg sodium; 8 mg cholesterol; 4 grams fat; 46 grams carbohydrates; 4 grams protein; 0.35 gram fiber.

CHEWY CARAWAY-OATMEAL ROLLS

1 tablespoon (1 envelope) dry yeast

1/3 cup brown sugar, packed

1 1/4 cups low-fat buttermilk, warmed to 110 degrees

4 1/2 cups flour

3/4 cup old-fashioned rolled oats

2 tablespoons safflower oil

1/2 teaspoon salt

1 tablespoon caraway seeds

Combine yeast, brown sugar and buttermilk in large bowl. Let stand until foamy, about 10 minutes. Stir in 2 cups flour and mix well. Cover bowl with clean dish towel and let batter rise 30 minutes in warm place. Stir in oats, oil, salt and enough remaining flour to make dough that can be kneaded.

Knead dough on lightly floured surface until smooth, elastic and not too sticky. Place dough in clean bowl and cover with dish towel. Let rise 1 hour in warm place.

Toast caraway seeds in ungreased skillet over low heat until fragrant, about 10 minutes. Let cool.

Line 2 large baking sheets with parchment paper. Turn dough out onto lightly floured surface and divide into 18 pieces. Shape each piece into smooth round, then sprinkle rounds with caraway seeds.

Place rolls on baking sheets. Cover with dish towel and let rise 10 minutes in warm place. Bake rolls at 375 degrees until lightly browned, 15 to 20 minutes.

18 rolls. Each roll:

154 calories; 85 mg sodium; 7 mg cholesterol; 2 grams fat; 29 grams carbohydrates; 4 grams protein; 0.12 gram fiber.

SWEET MOLASSES-CORN ROLLS

1 tablespoon (1 envelope) dry yeast

1/3 cup light molasses or honey

1 1/4 cups low-fat buttermilk, warmed to about 110 degrees

4 1/2 cups flour

3/4 cup yellow cornmeal

2 tablespoons safflower oil

1/4 cup fresh or frozen corn kernels

Combine yeast, molasses and buttermilk in large bowl. Let stand 10 minutes or until foamy. Stir in 2 cups flour and mix well. Cover bowl with clean dish towel and let batter rise 30 minutes in warm place.

Stir in cornmeal, oil and corn, then add enough remaining flour to make dough that can be kneaded. Knead dough on lightly floured surface until smooth, elastic and not too sticky.

Place dough in clean bowl and cover with dish towel. Let rise 1 hour in warm place.

Line 2 large baking sheets with parchment paper. Turn dough out onto lightly floured surface and divide into 18 pieces. Roll each piece into 6-inch rope. Twist rope by rolling each end in opposite direction, then bring ends together to form circle and pinch to hold ends together.

Place twists on baking sheet. Cover with dish towel and let rise in warm place 10 minutes. Bake twists at 375 degrees until lightly browned, 15 to 20 minutes.

18 rolls. Each roll:

168 calories; 19 mg sodium; 7 mg cholesterol; 2 grams fat; 33 grams carbohydrates; 4 grams protein; 0.14 gram fiber.