Sunday, February 1, 2009

Day 308- Nutrition Bites

Whole Wheat Cinnamon Rolls

1 package active dry yeast or quick-rise yeast
1/2 teaspoon fructose sugar
1/8 cup warm water (105° to 115°F)
1 cup fat-free milk
1/4 cup honey
1 teaspoon salt
2 tablespoons butter
1 large egg
2 cups whole wheat flour
1 1/2 cups bread flour or all-purpose flour
1 tablespoon bread enhancer
1 tablespoon wheat gluten

Cinnamon Smear:
1 cup organic brown sugar, packed
1/4 cup butter
1/4 cup flour or cake crumbs mixed with 1 to 1 1/2 tablespoons fat-free milk
2-3 teaspoons cinnamon or to taste

Directions: In a large bowl, dissolve yeast and ½ 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° 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

Sugar Preacher's Experience
I made these for the neighbors and my friends today. They have minimal sugar, and the whole wheat provides plenty of fiber. If you want a healthier cinnamon roll, try this recipe!

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