* Exported from MasterCook Mac *
WHOLE WHEAT CINNAMON RUM ROLLS
Recipe By : Betsy Oppenneer
Serving Size : 1 Preparation Time :0:00
Categories : Breads Fruit & Spice Breads
Hand Made
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 tablespoons active dry yeast
- or 2 (1/4-ounce) packages
1/2 cup warm water
- (about 110 F)
1 1/2 cups warm milk
- (about 110 F)
1/2 cup vegetable shortening
1/2 cup honey
3 large eggs
1 tablespoon lemon juice
2 teaspoons salt
3 tablespoons soy flour -- (optional)
5 1/2 cups whole wheat flour -- (5 1/2 to 6 1/2)
1/4 cup melted butter
1 cup firmly packed brown sugar
3 tablespoons cinnamon
1/2 cup raisins -- (optional)
1/2 cup chopped nuts -- (optional)
2 cups powdered sugar
1 tablespoon rum extract
5 tablespoons heavy cream -- (5 to 7)
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.
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.
About 10 minutes before baking, preheat oven to 375 F (350 if using glass
pans). Bake for 20 minutes or until the internal temperature of the rolls
reaches 190 F. 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 isn't, adjust by adding more cream to thin it
or powdered sugar to thicken it). Drizzle over the top of the rolls.
Yield: 30 rolls
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Per serving (excluding unknown items): 7185 Calories; 248g Fat (30%
calories from fat); 141g Protein; 1180g Carbohydrate; 871mg
Cholesterol; 5111mg Sodium
Food Exchanges: 33 1/2 Starch/Bread; 6 Lean Meat; 4 Fruit; 46 1/2
Fat; 40 1/2 Other Carbohydrates