Cooking Light, Oct 2009
- 1 cup warm, fat-free milk (100-110F)
- 1/3 cup granulated sugar
- 1 package quick-rise yeast (I used my bread machine rapid rise yeast. There is a conversion on the jar)
- 1 1/4 cup bread flour
- 2 cups whole wheat flour
- 1 large egg, lightly beaten
- 1/4 tsp salt
- Cooking spray
- 2/3 cup packed brown sugar
- 1 1/2 tbsp ground cinnamon
- 3 tbsp very soft butter (you can melt it, but don’t need to)
- Combine milk, 3 tbsp melted butter, 1 tbsp granulated sugar, and yeast. Let stand 5 minutes.
- Mix the two types of flour together in a separate, small bowl. Stir 1 cup of the flour mixture into the yeast-milk bowl. Let stand 10 minutes.
- Add 2 1/2 cups of flour and salt to the yeast-milk mixture. Stir until a soft dough forms. Turn dough out onto a floured surface. Add some of the flour mixture to the dough (only a tbsp or two to coat the dough) and begin kneading. Knead until the dough is smooth and elastic, about 6 minutes. Continue to add flour as needed.
- Place dough in a large bowl coated with cooking spray. Turn the dough to coat and cover with a towel. Let stand in a warm place that is draft free for 35 minutes (an oven, off of course, works well).
- Gently press the dough with 2 fingers. If the indentation remains, the dough has doubled in size. Punch down the dough, cover, and let rise again for 35 minutes.
- Punch down dough and let rest for 5 minutes.
- Turn dough out onto a floured surface and roll into an 11″ x 8″ rectangle.Spread the softened butter over the dough and sprinkle with brown sugar and cinnamon mixture. Be sure to use a lot!
- Beginning at the long side, roll the dough tightly like a jelly roll. Pinch the seam to seal.
- Cut dough into 18 – 20 1″ slices. Arrange 9-10 rolls on a greased cookie sheet or baking dish.
- Cover and let rise 35 minutes, or until doubled in size.
- Preheat oven to 350F (be sure the rolls aren’t rising in here…)
- Uncover rolls and bake for 22 minutes or until lightly browned (I did mine for 22 minutes and 1 pan was quite brown, so I think 15-20 minutes is a good point to check them).
- Let cool on a wire rack. Store in a sealed container.
- Mix 5 tbsp powdered sugar and 1 tsp vanilla together. Stirring with a fork, slowly add milk 1 tbsp at a time, until a thin liquid forms. Refrigerate until use. Microwave before using.
Here is their icing recipe:
- 3 tbsp butter, softened
- 1/2 tsp vanilla
- 1 cup powdered sugar
Combine butter and cream. Stir with a whisk. Add vanilla and gradually add powdered sugar. Stir until blended. Serve warm.