2 grams fat per serving.

1/4 tsp. sugar
1 1/2 c. warm water
1 1/2 tsp. active dry yeast
3 3/4 c. flour
2 tsp. olive oil
Tub-style safflower butter

In small bowl combine sugar and water, sprinkle yeast over top. Let stand 10 minutes.

In mixing bowl, combine flour, salt, oil. Add yeast water; mix to form soft dough. Knead dough is smooth and elastic.

Place dough in greased bowl, turn to coat top. Cover, let rise until double in size, about 1 1/2 hours. Punch dough down, divide into 4 pieces.

Roll each part into 5x8 inch rectangle. Cut each crosswise into 5 pieces. Roll each piece between palms into a 3/4 x 4 inch rope. Arrange on non-stick baking pans. Cover, let rest 10 minutes. Bake at 400 degrees 20-25 minutes until lightly browned. Serve while warm.