4 3/4 cups all-purpose flour
1/2 cup sugar
1 teaspoon salt
2 tablespoons grated lemon peel
1 package rapid rise yeast
1/2 cup water
1/2 cup milk
1/4 cup reduced fat margarine
3/4 cup egg substitute
12 almonds
24 raisins

Combine 3 3/4 cups of the flour, sugar, salt, lemon peel and yeast. Heat water, milk and butter until hot to touch and stir into dry mixture. Beat in 1/2-cup egg substitute and enough of the remaining flour to make soft dough. Knead on lightly floured surface for 8-10 minutes or until smooth and elastic. Cover and let rise for 10 minutes.

Divide dough into 12 pieces. Roll one piece into a 10-inch rope that is slightly thicker on each end. Tie a knot in the center of the rope to form the dove’s body. Flatten the lower end to form the dove’s tail and make 2 cuts in it with a sharp knife to resemble feathers. Shape the other end into a round shape for the dove’s head. Repeat with remaining pieces of dough. Make a small cut in the front of each head and insert the wide end of the almond to form a beak. Make two additional cuts on the sides of the head and insert raisins to form eyes.

Place completed doves on a baking sheet sprayed with nonstick cooking spray and let rise until doubled or about 45 minutes. Lightly beat the remaining 1/4-cup egg substitute and brush on rolls. Bake at 375 degrees for 15 minutes or until done. Remove from baking sheet and cool on a wire rack.

Makes 12 Servings
Serving Size: 1 roll