Whole Wheat Cookbook

This blog is updated nearly every day with new recipes that use whole wheat. Healthy eating has always been a great way to feel great, and what better way to do it than with 100% whole grain wheat.

Friday, May 19, 2006

Whole Wheat Cinnamon Rolls

Well, here we go again. Here is another great recipe for wheat cinnamon rolls. What a healthy, tasty treet!

  • 1 package active dry yeast or quick-rise yeast
  • 1/2 teaspoon sugar
  • 1/8 cup warm water (105° to 115°F)
  • 1 cup fat-free milk
  • 1/4 cup sugar
  • 1 teaspoon salt
  • 2 tablespoons shortening
  • 1 large egg
  • 2 cups whole wheat flour
  • 1 1/2 cups bread flour or all-purpose flour
Cinnamon Smear:
  • 1 cup brown sugar, packed
  • 1/4 cup margarine
  • 1/4 cup flour or cake crumbs
  • 1 to 1 1/2 tablespoons fat-free milk
  • 2-3 teaspoons cinnamon or to taste
Directions: In a large bowl, dissolve yeast and ½ teaspoon sugar in warm water. Let stand 5 minutes. Add milk, 1/4 cup sugar, salt and shortening to the yeast mixture. Stir in egg and whole wheat flour; beat 2 minutes. Gradually add bread flour. Dough will be soft and slightly sticky.

Knead until smooth and elastic, 10 to 15 minutes by hand or 10 minutes with dough hook. Place in a greased bowl; turn once to coat. Cover; let rise in a warm (95° to 100°F) place until double in size. Punch down dough; cover and let rise again. Punch down dough again; cover and let rest 10 minutes.

Mix smear ingredients together until smooth. Roll dough into a 12 x 16-inch rectangle and spread a thin layer of smear on the dough piece, leaving a 1-inch strip along one of the short edges uncovered. Brush the uncovered 1-inch dough strip with water. Beginning with the short, smeared edge, roll up, pinch to seal the un-smeared edge and cut into 12 rolls.

Place rolls in a greased 9 x 13-inch pan. Cover with a warm, damp towel; let rise in a warm (85°F) place until doubled in size. Bake in 375°F pre-heated oven for 18 to 20 minutes or until golden.
Servings: 12 rolls


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