Cinnamon Bread sticks- —Carol Birkemeier of Nashville, Indiana

• Prep: 20 min. + rising Bake: 10 min.
• Yield: 32 Servings

20 10 30

Ingredients

• 1 package (16 ounces) hot roll mix
• 1 cup warm water (120° to 130°)
• 2 tablespoons canola oil
• 1 egg white, lightly beaten
• 1/2 cup sugar
• 1-1/2 teaspoons ground cinnamon
• Refrigerated butter-flavored spray

Directions

• In a bowl, combine the contents of the roll mix and yeast packets. Add the water, oil and egg white; beat until smooth. Turn dough onto a lightly floured surface; knead until smooth and elastic, about 5 minutes. Cover and let rest for 10 minutes.
• Roll into a 16-in. x 12-in. rectangle. Cut widthwise into sixteen 1-in. strips. Cut strips in half widthwise, forming 32 strips. Twist each strip 5-6 times; place on a baking sheet coated with cooking spray.
• Combine sugar and cinnamon. Spray dough sticks generously with refrigerated butter-flavored spray; sprinkle with cinnamon-sugar. Cover and let rise in a warm place until doubled, about 25 minutes. Bake at 375° for 10-12 minutes or until golden brown. Serve warm. Yield: 32 breadsticks.

Nutritional Analysis: One breadstick equals 72 calories, 1 g fat (trace saturated fat), 0 cholesterol, 96 mg sodium, 13 g carbohydrate, trace fiber, 2 g protein. Diabetic Exchanges: 1 starch.

Originally published as Cinnamon Breadsticks in Light & Tasty April/May 2003, p31