0: To make rolls: Combine all-purpose flour and yeast in a large mixing bowl; set aside
1: In a small saucepan over low heat, combine milk, margarine, sugar and salt
2: Stir just until the margarine starts to melt (120 to 130 degrees)
3: Add to the flour and yeast mixture, mixing well
4: Add egg and egg whites to the flour mixture and beat with an electric mixer on low speed for 30 seconds, scraping the sides of the bowl constantly
5: Beat on high speed for 3 minutes
6: Using a spoon, stir in as much of the whole-wheat flour as you can
7: Turn the dough onto a lightly floured surface and knead in enough of the remaining flour to make a soft dough that is smooth and elastic, kneading for about 4 minutes
8: Shape into a ball and place in a bowl which has been sprayed with a nonstick cooking spray
9: Turn ball over once and allow to rise in a warm place until doubled in bulk, about 1 hour
10: To make filling: While dough is rising, make the filling
11: Combine brown sugar, flour and cinnamon in a medium bowl and mix well
12: Cut in the margarine until crumbly, using two knives or a pastry blender; set aside
13: To form: Punch dough down and turn onto a lightly floured surface
14: Cover and allow to rest 10 minutes
15: Roll dough out into a 12-inch square and spread filling evenly over the dough
16: Top with raisins and roll up tightly like a jelly roll, pinching to seal the seam
17: Cut roll into eight 1 1/2-inch slices and arrange slices, cut side up, in a 9-by-13-inch baking dish sprayed with nonstick cooking spray
18: Cover the dish loosely with clear plastic wrap and allow to rise again until almost double in size, about 45 minutes
19: To bake: Preheat oven to 375 degrees
20: Before baking, remove the plastic wrap and lightly spray the tops of the rolls with a nonstick cooking spray
21: Bake for 25 to 30 minutes or until lightly brown
22: If the rolls start to get too brown, cover them with foil the last 5 to 10 minutes of baking
23: Remove rolls from oven and allow to cool 2 minutes
24: Invert onto a wire rack and allow to cool slightly
25: Invert them again onto a serving dish
26: Serve warm or allow to cool to room temperature and freeze for future use
27: Makes 8 rolls
28: Per serving: 496 calories, 27 milligrams cholesterol, 13 grams fat, 335 milligrams sodium
29: From the Oregonian's FOODday, 1/26/93
30: Posted by Stephen Ceideburg From Gemini's MASSIVE MealMaster collection at www
31: synapse
32: com/~gemini