Apricot Breakfast Rolls

Apricot Breakfast Rolls

Community Classics .
Edited on Jul 30, 2004

Very good, and even nutritious! About 500 calories less than a regular breakfast roll. I found this recipe out of a magazine and had to share it.


1 package (1/4 oz.) active dry yeast
1/2 c. warm water (110-115 degrees)
2 c. warm fat-free milk (110-115 degrees)
1 t. salt
1 c. whole wheat flour
3 1/2 - 4 1/2 c. all-purpose flour
1 jar (14 1/2 oz.) apricot spreadable fruit, divided
1/2 t. ground cinnamon
1 c. confectioners' sugar
1/2 t. cold fat-free milk


In a mixing bowl, dissolve yeast in warm water. Stir in warm milk, salt, whole wheat flour and 3 c. all-purpose flour; beat until smooth. Stir in enough remaining all-purpose flour to form a soft dough. Turn onto a floured surface; knead until smooth and elastic, about 6-8 min. Place in a bowl coated with nonstick cooking spray, turning once to coat top. Covered with nonstick cooking spray, turning once to coat top. Cover and let rise in a warm place until doubled, about 1 1/4 hours. Punch dough down. Turn onto a floured surface; knead 8 times. Cover and let rest for 5 min. Roll into an 18-in. square. Spread 1 cup fruit spread to within 1/2 in. of edges; sprinkle with cinnamon. Roll up jelly-roll style; pinch seam to seal. Cut into 12 pieces; place in a 13 in. x 9 in.x 2 in. baking dish coated with nonstick cooking spray. Cover and let rise until doubled, about 30 min. Bake at 350 degrees for 30-35 min. or until lightly browned. Cool on a wire rack for 30 min. For glaze, in a bowl, combine confectioners' sugar, cold milk and remaining fruit spread. Drizzle over rolls. Yield: 1 dozen.
One roll= 271 calories, 1 g fat

Not a NESTLÉ®-tested recipe.

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