Low-Fat Sweet Roll Dough

3/4 C. skim milk, warmed to between 90 and 110°F.

1 package active dry yeast

2 T. sugar


1 3/4  to 2 C. unbleached white flour, divided

Oil for the rising bowl, baking dish

Topping:

2 T. butter

2 T. maple syrup

In large bowl, combine warm milk, yeast, and sugar. Let stand in warm place 10 minutes, or until mixture foams slightly.

Stir in 1 cup flour; cover bowl with clean dishtowel and let stand in warm place 30 minutes to rise. Stir in enough of the remaining flour to create dough that's kneadable but not stiff. Turn onto lightly floured surface and knead 5 to 8 minutes, or until dough is elastic and no longer sticky. Place in clean, lightly oiled bowl, cover with clean dishtowel, and let rise in a warm place 1 hour.

Prepare sweet roll filling of choice.

Lightly oil 9 x 13-inch baking dish. Preheat oven to 350°F.

Flatten dough and roll into an 18 x 12-inch rectangle. Spread dough with filling. Starting with the 12-inch side, roll into cylinder. Slice evenly into 8 pieces. Place rolls cut side up in baking pan, with sides touching. (Rolls can be covered with plastic film and refrigerated up to 8 hours.)

In small saucepan over medium heat, combine butter and maple syrup. Heat until butter melts. Drizzle over tops of rolls. Bake 25 to 30 minutes, or until lightly browned.

Makes 8 rolls.

Dried Cranberry-Orange Sweet Roll Filling

3/4 C. dried cranberries (craisins)

1/3 C. maple syrup

3 T. fresh orange juice

1 T. cinnamon

2 t. grated orange rind

2 T. chopped toasted almonds

In small saucepan over medium-high heat, combine cranberries, maple syrup, orange juice, cinnamon, and rind. Bring to boil. Remove from heat and let stand 5 minutes, or until cranberries plump. Stir in almonds.

Golden Raisin-Walnut Sweet Roll Filling

3/4 C. golden raisins

1/3 C. brown sugar

3 T. apple juice

1 T. cinnamon

2 T. chopped toasted walnuts

In small saucepan over medium-high heat, combine raisins, brown sugar, apple juice and cinnamon. Bring to boil. Remove from heat and let stand 5 minutes, or until raisins plump. Stir in walnuts.