Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      cup           warm water (110-115 f)
     1/4  cup           instant dry milk
   1      package       active dry yeast
   3 1/2  cups          all purpose flour -- divided
     1/8  teaspoon      ground ginger
     1/4  cup           vegetable oil
   1      teaspoon      salt
   1      teaspoon      cinnamon (optional)
                        liquid sugar substitute to
                        equal 2 tbsp sugar -- optional
   1 1/2  teaspoons     margarine at room temp
     1/2  cup           brown sugar twin granulated
                        sugar substitute
   1 1/2  tablespoons   margarine at room temp

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.

Nutritional Information:

99 calories CHO 14 gm; PRO 2 gm; FAT 4 gm; NA 107 mg