Bread-Bakers v100.n013.11

The Best Recipe (Boston Common Press, 1999) by the editors of Cook's 
Illustrated Magazine has an excellent recipe for Cinnamon Swirl Rolls.  The 
dough uses about 3 1/2 cups of flour and is brushed liberally with milk 
before adding the filling of 1/3 cup sugar, 2 tablespoons cinnamon, 1/2 cup 
raisins, and 1/2 cup chopped nuts.

I use 2 tablespoons lecithin and 2-4 tablespoons potato flour in my whole 
wheat dough recipe for extra tenderness.

Heather Reseck