3 cups unbleached white flour

1 cup soy flour

2 tablespoons wheat gluten

4 teaspoons active dry yeast (or 2 packages)

1 tablespoon sugar

1 teaspoon salt

4 ounces firm tofu

1 1/2 cups warm water

1/4 cup brown sugar

1/2 cup raisins

cinnamon cooking spray or oil cinnamon soy frosting (optional)

Soy flour replaces the usual butter and eggs. Dense, sweet, moist, and rich--this old favorite loses nothing in the translation. Although you can also go through a traditional rising procedure), with the overnight rising method, they'll be ready in time for a special breakfast.

1. In a large mixing bowl, stir together flours, gluten, yeast, sugar, and salt to distribute evenly.

2. In a small bowl, mash tofu with a fork and whisk together with water--a few small lumps are okay. Make a well in the center of dry ingredients, pour in tofu mixture, and stir together quickly to mix. Knead slightly with back of spoon, just to combine ingredients well and moisten all of the flour. Transfer to a plastic container with ample space for rising and a tight-fitting lid and refrigerate overnight.

3. Next morning, lightly spray or oil a baking sheet. On a lightly floured surface, roll half of the dough into a 10-1/2-inch square. Sprinkle with half of the brown sugar and raisins, leaving a margin of 1/2 inch at the far edge; then sprinkle lightly with cinnamon. Starting with the near edge, roll up tightly, then pinch along the far edge to secure the roll. Repeat with second half of dough and filling. With seam side down, slice each roll into 8 equal pieces and place, spiral side up, on pre- pared sheet. (If you prefer single rolls, place about 3 inches apart; for pull-apart bunches, place about 1/2 inch apart.) Cover with a cloth and set aside to rise in a warm place, about 40 minutes.

4. Preheat oven to 400 degrees and bake about 20 minutes, until golden brown. Transfer to a rack to cool a bit before frosting, if desired.

Makes 16 rolls. PER ROLL: 147 CAL (10% from fat), 6g PROT 2g FAT, 27g CARB, 143mg SOD, Omg CHOL, 2g FIBER