Whole Wheat Cinnamon Rum Rolls
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| * exported from bigoven * |
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| recipe by :cooking live with sara moulton |
| serving size :30 |
| cuisine : |
| main ingred. : |
| categories :desserts breads/rolls |
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| amount measure ingredient -- preparation method |
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| 2 | packages active dry yeast - (1/4 oz ea) |
| 1/2 cup | warm water --(about 110 degrees) |
| 1-1/2 cup | warm milk --(about 110 degrees) |
| 1/2 cup | vegetable shortening |
| 1/2 cup | honey |
| 3 large | eggs |
| 1 Tbsp | lemon juice |
| 2 tsp | salt |
| 3 Tbsp | soy flour --(optional) |
| 5-1/2 cup | whole wheat flour - (to 6 1/2 cups) |
| 1/4 cup | melted butter |
| 1 cup | brown sugar - (firmly packed) |
| 3 Tbsp | cinnamon |
| 1/2 cup | raisins --(optional) |
| 1/2 cup | chopped nuts --(optional) |
| 2 cup | powdered sugar |
| 1 Tbsp | rum extract |
| 5 Tbsp | heavy cream - (to 7 tbsp) |
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| 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. |
| 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. |
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| 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. |
| 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. |
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| 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. |
| combine powdered sugar, rum extract, and milk. mixture should be the |
| consistency of honey (if it isnt, adjust by adding more cream to thin |
| it or powdered sugar to thicken it). drizzle over the top of the rolls. |
| this recipe yields 30 rolls. |
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| formatted by joe comiskey - jcomis...@krypto.net |
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| (ID: 5485) Mirror: rec.food.recipes: Wed, Oct 27, 2004 |