Preparation:
1. Place water, dry milk, and yeast in mixer bowl; mix lightly and let set for 5 minutes.
2. Add 1 1/2 c flour to liquid. Mix at medium speed, using dough hook for 4 minutes.
3. Add ginger, oil, salt, cinnamon, sweetener, and 1 1/2 c flour to batter and mix at low speed, using dough hook, for another 4 minutes. Use as much of the remaining flour as necessary to make a smooth resilient dough.
4. Shape the dough into a ball and place in a bowl that has been well greased with margarine. Turn the ball over to coat the top with margarine. Cover with a cloth and set in a warm place until doubled in volume.
5. Turn dough onto a lightly floured working surface and knead lightly. Form into a ball an return to greased bowl, turning the top again to cover it with margarine. Cover with a cloth and set in a warm place until doubled in volume.
6. Use 1 1/2 tsp margarine to grease the sides and bottom of a 9 by 13 cake pan. Set aside for later use. Turn dough onto a lightly floured working surface. knead lightly and form into a ball. Cover with a cloth and let rest 10 min. Roll dough out to form a 9 by 16 inch rectangle.
7. Spread the softened 1 1/2 tbsp of margarine evenly over the dough. Sprinkle evenly with the brown sugar substitute and cinnamon mixture. Roll into a long roll like a jelly roll and cut into 24 equal slices. Place the slices, cut side down, in the cake pan, spacing them evenly. Cover with a cloth an let rise until double in volume.
8. Bake at 375 F for 25 to 30 minutes or until golden brown. Turn rolls out of the pan onto a wire rack and serve warm, if possible. | 