Cayenne pepper and allspice add a little zip to these cinnamon-y butterhorn rolls. Serve warm. Source: Diabetic Living Magazine

Diabetic Living Magazine
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Ingredients

Directions

  • In a large bowl, stir together warm water, 1/4 cup sugar and yeast. Let stand about 10 minutes or until yeast is foamy. Using a wooden spoon, stir in 2 eggs, melted butter (or oil) and salt. Stir in the whole-wheat flour. Gradually stir in as much of the all-purpose flour as you can.

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  • Turn dough out onto a lightly floured surface. Knead in enough of the remaining all-purpose our to make a moderately soft dough that is smooth and elastic (3 to 5 minutes total). Shape dough into a ball. Place in a lightly greased bowl, turning once to grease surface of dough. Cover; let rise in a warm place until double in size (1 to 1 1/2 hours).

  • Punch dough down. Turn out onto a lightly floured surface. Divide dough in half. Cover and let rest for 10 minutes. Meanwhile, lightly coat two large baking sheets with cooking spray; set aside.

  • In a small bowl combine the remaining 1/4 cup sugar, wheat germ, cinnamon, allspice and cayenne.

  • On a lightly floured surface, roll one ball of dough into a 12-inch circle. Sprinkle dough evenly with half of the cinnamon mixture. Coat sugar mixture lightly with cooking spray. Cut circle into 12 wedges.

  • To shape each roll, begin at the wide end of the wedge and roll dough toward the point. Place, point-side down, 2 to 3 inches apart on one of the prepared baking sheets. Repeat with remaining dough, cinnamon mixture and cooking spray. Cover and let the rolls rise in a warm place until double in size (about 1 hour).

  • Preheat oven to 400 degrees F. In a small bowl, beat together 1 egg and 1 tablespoon water with a fork. Brush lightly over tops of rolls. Bake for 9 to 10 minutes or until golden. Remove and cool slightly; serve warm.

Nutrition Facts

112 calories; 2.4 g total fat; 1.2 g saturated fat; 27 mg cholesterol; 144 mg sodium. 58 mg potassium; 19.5 g carbohydrates; 1.2 g fiber; 4 g sugar; 3.4 g protein; 80 IU vitamin a iu; 65 mcg folate; 9 mg calcium; 1 mg iron; 14 mg magnesium;