Wednesday, July 18, 2012

Whole Wheat Sweet Rolls


Sweet Rolls make a sweet morning!  Sometimes I will make the honey wheat bread recipe the night before, and let it rise in the fridge overnight.  The next morning I just need to roll out the dough, add the filling, cut the dough and let them rise.  It is possible to freeze the dough after it has been cut.  To use the frozen rolls, just place them in an oven at 350, and cook for 20 minutes.
 
Honey Wheat Bread
1 1/4 cup warm milk
1/4 cup honey
1 egg beaten
2 tsp yeast
2 cups whole wheat flour (you can omit the white flour, and do 3 cups wheat flour.)
1 cup white flour
1 TBS butter or shortening (I like to use 2 TBS milled flax seed)
1 1/2 tsp salt

2 TBS of butter at room temp
 
Sugar Mixture:
1/4 cup sugar
1/4 cup brown sugar
1TBS Cinnamon
 
Mix together, and set aside.

Pour the warm milk into a mixing bowl, add the honey (barley mixing it in, you do not want the water to cool), and sprinkle the yeast on top.
While the yeast is activting, gather your ingredients. When the yeast is foamy in appearance; add the flour, butter, and salt. Mix until the dough is smooth. The dough may appear a little sticky, do not add any more flour.
Allow the dough to rise for 30 minutes in a warm location (an oven that was heated to 200, and then turned off works great.)
Punch down the dough, and roll out flat. Coat the dough with 2 TBS of softened butter, and sprinkle with the sugar and Cinnamon mixture. Roll the dough up, and pinch the seam closed.  With a piece of thread (about 12 inches long) cut the dough into circles (place the thread under the dough roll, bring the ends up, cross the threasd on the top, then pull.) 
 Place in a warm location and let rise for about 30 minutes.
Place in a pre-heated oven at 375 and bake for 14 minutes.
 
For frosting:
2 TBS butter at room temp
1 tsp milk
1 tsp vanilla
2 cups of powdered sugar
 
Mix the ingredients together, and blend well.  Adjust the thickness by adding more milk or powdered sugar.
 

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