Recipe: Whole Wheat Cinnamon Rolls

WHOLE WHEAT CINNAMON ROLLS



1 package active dry yeast or quick-rise yeast
1/2 teaspoon sugar
1/8 cup warm water (105-115 degrees F)
1 cup skim 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
1/4 cup margarine
1/4 cup flour or cake crumbs
1 to 1 1/2 tablespoons skim milk
2 to 3 teaspoons cinnamon or to taste

In a large bowl, dissolve yeast and 1/2 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 (95-100 degrees F) place until double in size.

Punch down dough; cover and let rise again.

Punch down dough again; cover and let rest 10 minutes.

Preheat oven to 375 degrees F. Grease a 13x9-inch baking pan.

Mix Cinnamon Smear ingredients together until smooth.

Roll dough into a 12-inch by 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 prepared pan. Cover with a warm, damp towel; let rise in a warm (85 degrees F) place until doubled in size.

Bake in 375 degree preheated oven for 18 to 20 minutes or until golden.

Makes 12 rolls
Nutritional analysis: Each roll provides approximately: 274 calories; 6 g protein; 51 g carbohydrates; 6 g fat (2 g saturated fat); 3 g fiber; 19 mg cholesterol; 30 mcg folate; 2 mg iron, 268 mg sodium.

Source: Wheat Foods Council