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
- 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
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