Here's one, Rita, I think it could be filled with nearly anything from fruit to ice cream. It takes no leavening at all, just those whipped egg whites. I'd leave out that 1/8 tsp of salt, I can't see how it could possibly make a difference. This one doesn't use applesauce in place of fat because it has no fat other than in the eggs. You could also leave out the walnuts and cut the fat even further. I'm thinking it would be good with a cherry filling, like Black Forest Cake. Double-Chocolate Cream Roll From Light & Tasty INGREDIENTS 1-1/2 teaspoons shortening 5 eggs, separated 1 teaspoon vanilla extract 1 cup plus 2 teaspoons confectioners' sugar, divided 3 tablespoons baking cocoa 1/8 teaspoon salt 1-1/2 cups cold fat-free milk 2 packages (3.3 ounces each) instant white chocolate pudding mix or 2 packages (3.4 ounces) instant vanilla pudding mix 1 carton (8 ounces) frozen reduced-fat whipped topping, thawed 3 tablespoons fat-free caramel ice cream topping, divided 1/2 cup chopped walnuts, divided 1 tablespoon fat-free hot fudge ice cream topping, warmed SERVINGS 12 DIRECTIONS Coat a 15-in. x 10-in. x 1-in baking pan with nonstick cooking spray; line with parchment paper, coated with nonstick cooking spray. Set aside. In a large mixing bowl, beat egg yolks on high speed until thick and lemon-colored. Beat in vanilla. Combine 1 cup confectioners' sugar, cocoa and salt; gradually add to egg yolks. In a small mixing bowl, beat egg whites until stiff peaks form. Fold into egg yolk mixture. Spread into prepared pan. Bake at 350° for 14-16 minutes or until cake springs back when lightly touched. Immediately invert the cake onto a kitchen towel dusted with remaining confectioners' sugar. Gently but quickly peel off parchment paper. Roll up cake in the towel jelly-roll style, starting with a short side. Cool completely on a wire rack. In a small mixing bowl, beat milk and pudding mix on low speed for 2 minutes. Fold in whipped topping. Set aside 1 cup. Unroll cake; spread remaining filling evenly over cake to within 1/2 in of edges. Drizzle with 2 tablespoons of caramel topping; sprinkle with 6 tablespoons of walnuts. Roll up again. Spread reserved filling over cake roll. Drizzle with hot fudge sauce and remaining caramel topping. Sprinkle with remaining walnuts. Cover and refrigerate for 1 hour before serving. Refrigerate leftovers. Yield: 12 servings. NUTRITIONAL INFO Nutritional Analysis: One slice equals 227 calories, 8 g fat (3 g saturated fat), 89 mg cholesterol, 301 mg sodium, 33 g carbohydrate, 1 g fiber, 5 g protein. Diabetic Exchanges: 2 starch, 1-1/2 fat. Annie

Here you go! angelaid (My Page) on Wed, Nov 10, 10 at 12:48 Heavenly Dinner Rolls 1 cup milk 1/2 cup softened butter 2 eggs 1/4 cup sugar 1 teaspoon salt 4 cups bread flour 2 1/2 teaspoons yeast (bread machine yeast) Mix room temperature milk - soft butter and 2 eggs in one bowl until blended. Pour this mixture into bread machine. Then mix sugar - salt and bread flour in another bowl. Pour the dry mixture into bread machine. Now add the yeast to top of flour and just take fork to drag yeast into the flour. Do not get yeast wet at this point. Set machine to dough cycle and let it go. Remove the dough from the machine when cycle is complete. Knead gently on a lightly floured surface. Divide and shape into 24 smooth round rolls. Place the rolls about 3/4 inch apart on a greased sheet pan. Cover the dough with a cloth and allow it to double in a warm place. I use my oven with just the oven light on - works perfectly. Bake in a preheated 350 degree oven for about 15 - 18 minutes. Brush with butter or a mixture of butter and honey while still warm from the oven. I have made these with all purpose flour but I find the bread flour works best. I think I will make 30 rolls or so from this mixture as the rolls are large with 24. My family likes the bigger rolls tho. They freeze very well as they do make a lot.

I'm experiencing the lull before the storm right now, so I thought I'd better take the opportunity to express my thanks for the recipe. I baked the rolls yesterday, and decided my husband and I could share one roll -- just a taste test. When he was done with his portion he told me he'd be happy to finish off the other 19 rolls all by himself and just keep their prior existence a secret from the rest of the family at Thanksgiving dinner. So I'd say they were a hit with him! I liked them too. And with some leftover mashed butternut squash and canned pumpkin, I can see me making a few more batches in the near future. Next time, however, I'll make sandwich rolls because I use those more than dinner rolls. I like having sandwich/hamburger buns in the freezer because they're so versatile. Thanks for the recipe, Annie.

I think they are The Spicery rolls and Marigene posted the recipe. The Spicery Rolls 1 1/2 cups boiling water 1/2 cup margarine (I use butter) 1 1/2 teaspoons salt 1 cup sugar 1 1/2 cups water (hot but not boiling) 6 ounces evaporated milk 1/4 cup yeast (yes, that is correct...I use Instant yeast) 9 1/8 cups flour In a large bowl, pour boiling water over butter. Add salt and sugar and stir well. When butter is melted, mix in additional water. Stir in evaporated milk. Slowly add flour and yeast. Turn out onto floured board and knead for about 10 minutes. Next grease a large bowl thoroughly, put the dough in it and turn it over so the surface will be greased. Let rise in a warm place until doubled, punching down twice, about an hour. form into dinner-size rolls. Let rise until doubled. Bake 20-25 minutes at 375 degrees. Makes 36 large rolls.