* Exported from MasterCook *
Cinnamon Soy Rolls
Recipe By : Veggie Life, May, 1997
Serving Size : 1 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
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3 cups unbleached white flour
1 cup soy flour
2 tablespoons wheat gluten
4 teaspoons active dry yeast (or 2 packages)
1 tablespoon sugar
1 teaspoon salt
4 ounces firm tofu
1 1/2 cups warm water
1/4 cup brown sugar
1/2 cup raisins
cinnamon
cooking spray or oil
cinnamon soy frosting (optional)
Soy flour replaces the usual butter and eggs. Dense, sweet, moist, and
rich--this old favorite loses nothing in the translation. Although you can
also go through a traditional rising procedure), with the overnight rising
method, they'll be ready in time for a special breakfast.
1. In a large mixing bowl, stir together flours, gluten, yeast, sugar, and
salt to distribute evenly.
2. In a small bowl, mash tofu with a fork and whisk together with water--a
few small lumps are okay. Make a well in the center of dry ingredients,
pour in tofu mixture, and stir together quickly to mix. Knead slightly with
back of spoon, just to combine ingredients well and moisten all of the
flour. Transfer to a plastic container with ample space for rising and a
tight-fitting lid and refrigerate overnight.
3. Next morning, lightly spray or oil a baking sheet. On a lightly floured
surface, roll half of the dough into a 10-1/2-inch square. Sprinkle with
half of the brown sugar and raisins, leaving a margin of 1/2 inch at the
far edge; then sprinkle lightly with cinnamon. Starting with the near
edge, roll up tightly, then pinch along the far edge to secure the roll.
Repeat with second half of dough and filling. With seam side down, slice
each roll into 8 equal pieces and place, spiral side up, on pre- pared
sheet. (If you prefer single rolls, place about 3 inches apart; for
pull-apart bunches, place about 1/2 inch apart.) Cover with a cloth and set
aside to rise in a warm place, about 40 minutes.
4. Preheat oven to 400 degrees and bake about 20 minutes, until golden
brown. Transfer to a rack to cool a bit before frosting, if desired.
Makes 16 rolls. PER ROLL: 147 CAL (10% from fat), 6g PROT 2g FAT, 27g CARB,
143mg SOD, Omg CHOL, 2g FIBER
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* Exported from MasterCook *
Cinnamon Soy Frosting
Recipe By : Veggie Life, May 1997
Serving Size : 1 Preparation Time :0:00
Categories : Buns And Rolls
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 ounce firm tofu
(1 1/4-inch slice from a 3-1/2 x 1-1/2-
inch loaf, or abut 2 tablespoons)
1 tablespoon soy margarine
1 teaspoon vanilla
1 teaspoon cinnamon
1 cup powdered sugar -- or more as needed
Use this to drizzle on coffee cakes or muffins...or slather on Black and
White Brownies If goodies are still warm, it melts into a thin, rich glaze.
In a mixing bowl, use a fork to mash tofu with margarine and vanilla, until
relatively smooth. Stirring briskly, add cinnamon and half the powdered
sugar and mix well. Add remaining sugar and whisk to a smooth, spreadable
consistency, adding more pow- dered sugar, if necessary.
Makes about 1/2 cup; enough frosting for 16 rolls or 32 brownies.
PER 1-1/2 TEASPOON: 30 CAL (17% from fat),O.1g PROT, 0.6g FAT, 6g CARB, 9mg
SOD, Omg CHOL, Og FIBER
Veggie Life, May, 1997
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