Whats Cookin Wednesday: Whole Wheat Cranberry Dinner Rolls (Diabetic friendly) Ingredients: 1/4 cup fresh cranberries, chopped 1 1/2 teaspoons sugar or sugar substitute* equivalent to 1 1/2 teaspoons sugar 2 tablespoons butter, melted 1/2 teaspoon dried thyme, crushed 1/4 teaspoon ground ginger 1 - pound loaf frozen whole wheat bread dough, thawed Directions: 1. In a small bowl combine cranberries and sugar. Stir in 1 tablespoon of the melted butter, 1/4 teaspoon of the thyme, and the ginger. 2. Line a baking sheet with parchment paper. Dust work surface lightly with flour. Divide dough into 12 equal pieces. Roll each piece of dough into a 12-inch-long rope. Tie each dough rope into a loose knot, leaving two long ends. Tuck top end under knot and bottom end into top center of the knot. Spoon 1 teaspoon of the cranberry mixture into the center of each knot. Place knots 2 to 3 inches apart on prepared baking sheets. Cover and let rise in a warm place until nearly double in size (30 to 60 minutes). 3. Preheat oven to 350 degrees F. In a small bowl stir together the remaining 1 tablespoon melted butter and the remaining 1/4 teaspoon thyme. Brush butter-thyme mixture over tops of rolls. Bake about 18 minutes or until golden brown. Makes 12 servings. Carbs - 19g
Posted on: Wed, 26 Nov 2014 22:37:23 +0000
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