I used this from the Kashi Cereal web site to make cinnamon rolls and they turned out a really tender crumb. I substituted 2 tablespoons vital gluten flour for 2 tablespoons of the whole wheat flour but that is the only change I made. I also made sure to use whole wheat BREAD flour.

Submitted by B.B. Whitmore
Makes about 20 rolls

Preheat oven to 350 degrees

1 1/2 cups Hot water
2 cups Kashi GOLEAN Cereal
2 cups whole wheat flour
3/4 teaspoon salt
1 packet rapid rise yeast
1/4 cup raw (turbinado) sugar
(extra flour for kneading)

Combine first two ingredients (hot water and Kashi GOLEAN) in a small bowl. Stir until cereal softens, set aside. Combine remaining 4 ingredients (flour, salt, yeast and sugar) in a large bowl with a fork. Blend until uniform in color. Add cereal and water mixture and stir into remaining ingredients until well blended. Then allow the mixture to rest for 10 minutes.

Knead in enough whole-wheat flour to make non-sticky dough. Form into rolls (about 3 inches in diameter), place on greased or oiled baking sheet, cover with a cotton towel, and allow to rise in a warm place until almost double (about 1 or 1 1/2 hrs.).

Remove cloth and bake at 350 degrees for 15-20 minutes or until slightly brown.