Kenmore KFP6EW, KFPSL6, KFPSL4, KFPFF, KFPSH6, KFPPS, KFPCJ, KFPJE, KFPDS6 Poppyseed Rolls, Biscuits

Poppyseed Rolls

1⁄3 cup warm water (105°F to 115°F)

1package active dry yeast

1⁄2 cup skim or low-fat milk

3tablespoons margarine or butter, melted

1⁄4 cup fat-free egg substitute or 1 egg, slightly beaten

3 cups bread flour*

Dissolve yeast in warm water; set aside. In small bowl, combine milk, margarine, and egg substitute.

Position dough blade in work bowl. Add flour, sugar, and salt. Process 4 to 5 seconds. With processor running, slowly add yeast and milk mixtures through feed tube until dough forms a ball, about 40 to 45 seconds. Dough will be slightly sticky.

Place dough in greased bowl, turning dough to grease all sides. Cover. Let rise in warm place until double, about 1 to 11⁄4 hours.

3tablespoons sugar

1teaspoon salt

1cup poppyseed filling

Punch dough down. On lightly floured surface, flatten or roll dough to a 15 x 10-inch rectangle. Spread with poppyseed filling. Roll up tightly, beginning at 15-inch side. Pinch edge to seal. Cut dough in 15 slices, 1-inch thick. Place on greased jelly roll pan so that slices do not touch. Cover. Let rise in warm place until double, about 45 minutes.

Bake at 350˚F for 25 to 30 minutes, until rolls are golden brown. Drizzle with powdered sugar frosting, if desired.

Yield: 15 rolls (1 roll per serving).

* You can substitute all-purpose flour.

Per serving: About 194 cal, 4 g pro, 37 g car, 4 g fat, 0 mg chol, 202 mg sod.

Biscuits

2cups all-purpose flour

3teaspoons baking powder

1⁄2 teaspoon salt

1⁄3 cup shortening

2⁄3 cup skim or low-fat milk

Position multipurpose blade in work bowl. Add flour, baking powder, and salt. Pulse 3 times, about 1 second each time, until mixed. Add shortening. Pulse 5 to 6 times, about 1 second each time, until mixture is crumbly. Add milk. Pulse 5 times, about 1 second each time, until mixture forms a ball. Do not overmix.

Place dough on floured surface. Knead gently 5 or 6 times. Pat or roll to 1⁄2-inch thick. Cut with floured 2 to 21⁄2-inch round cutter. Place on ungreased baking sheet. Bake at 450˚F for 8 to 10 minutes, until light golden brown.

Yield: 10 to 12 biscuits (1 biscuit per serving).

Per serving: About 158 cal, 3 g pro, 20 g car, 7 g fat, 0 mg chol, 229 mg sod.

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