Ingredients Jump to Instructions ↓

  1. 2 Active dry yeast - (1/4 oz ea)

  2. 1/2 cup 118ml Warm water - (abt 110 degrees)

  3. 1 1/2 cups 355ml Warm milk - (abt 110 degrees)

  4. 1/2 cup 99g / 3 1/2oz Vegetable shortening

  5. 1/2 cup 118ml Honey

  6. 3 cups 594g / 20oz Eggs (large)

  7. 1 tablespoon 15ml Lemon juice

  8. 2 teaspoons 10ml Salt

  9. 3 tablespoons 45ml Soy flour -

  10. 5 1/2 cups 343g / 12oz Whole wheat flour - (to 6 1/2 cups)

  11. 1/4 cup 49g / 1.7oz Melted butter

  12. 1 cup 160g / 5.6oz Brown sugar - (firmly packed)

  13. 3 tablespoons 45ml Cinnamon

  14. 1/2 cup 80g / 2.8oz Raisins -

  15. 1/2 cup 73g / 2.6oz Chopped nuts -

  16. 2 cups 396g / 13oz Powdered sugar

  17. 1 tablespoon 15ml Rum extract

  18. 5 tablespoons 75ml Heavy cream - (to 7 tbspns)

Instructions Jump to Ingredients ↑

  1. In a large bowl, stir yeast into water to soften. Add milk, shortening, honey, eggs, lemon juice, salt, soy flour, and 2 cups whole wheat flour. Beat vigorously for 2 minutes. Gradually add flour, 1/4 cup at a time, until the dough begins to pull away from the side of the bowl.

  2. Turn dough onto a floured work surface. Knead, adding flour a little at a time, until you have a smooth, elastic dough. Place dough into an oiled bowl. Turn to coat the entire ball of dough with oil. Cover with a tightly woven towel and let rise until doubled, about 1 hour.

  3. Turn dough onto a lightly oiled work surface and divide in half. Roll each half with a rolling pin into a 12- by 18-inch rectangle. Brush dough with melted butter, leaving a 1/2-inch border along one long side of the rectangle free of butter.

  4. Combine brown sugar, cinnamon, raisins, and nuts. Sprinkle evenly over each portion of dough. Roll up into 2 (18-inch) cylinders and pinch the loose edge to the cylinder. Cut into 30 rolls (15 from each cylinder) and place cut-side up into 2 parchment-lined 9- by 13-inch pans. Cover with a tightly woven towel and let rise until almost doubled, about 45 minutes.

  5. About 10 minutes before baking, preheat oven to 375 degrees (350 if using glass pans). Bake for 20 minutes or until the internal temperature of the rolls reaches 190 degrees. Leave the rolls in the pan to cool since they benefit from the steam -- it makes them softer. Allow the rolls to cool for 15 minutes.

  6. Combine powdered sugar, rum extract, and milk. Mixture should be the consistency of honey (if it isn't, adjust by adding more cream to thin it or powdered sugar to thicken it). Drizzle over the top of the rolls.

  7. This recipe yields 30 rolls.


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