Ingredients Jump to Instructions ↓

  1. Ingredients :

  2. 1 package active dry yeast or quick-rise yeast

  3. 1/2 teaspoon sugar

  4. 1/8 cup warm water (105 to 115 F)

  5. 1 cup fat-free milk

  6. 1/4 cup sugar

  7. 1 teaspoon salt

  8. 2 tablespoons shortening

  9. 1 large egg

  10. 2 cups whole wheat flour

  11. 1 1/2 cups bread flour or all-purpose flour

  12. Cinnamon Smear:

  13. 1 cup brown sugar, packed

  14. 1/4 cup margarine

  15. 1/4 cup flour or cake crumbs

  16. 1 to 1 1/2 tablespoons fat-free milk

  17. 2-3 teaspoons cinnamon or to taste

Instructions Jump to Ingredients ↑

  1. Directions :

  2. 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.

  3. 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.

  4. 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.

  5. 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.

  6. Nutrition:

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

  8. Recipe courtesy of the Wheat Foods Council


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