Monday, November 24, 2014
It was Thanksgiving at our house this weekend! Since they obviously don't celebrate that over here no one has the normal Thursday off so we've just always done it on the weekend. There is something so special about getting up early and getting things ready for a wonderful meal that will be enjoyed by your family later on. I'm pretty sure I smiled all day long.
These rolls were a huge hit. They're soft,filled with wonderful things like whole wheat flour,flax seed,wheat germ or wheat bran if you prefer,honey, and cinnamon. I whipped these up a few weeks ago and tucked them into the freezer and can say that without a doubt,they freeze well, and they will be made over and over and over again.
Whole Wheat Cinnamon Rolls
1-3/4 cups Boiling Water
1/3 cup Wheat Bran or Wheat Germ
3 TBS Ground Flax Seeds
1-1/2 tsp. Salt
1 tsp. Ground Cinnamon
1/3 cup Honey
1/4 cup Canola Oil
1 TBS Active Dry Yeast
1-1/2 cups Whole Wheat Flour
2-1/2 to 3 cups Bread Flour
In a large mixing bowl of a stand mixer,pour the boiling water over the wheat bran,flax seeds,salt,cinnamon,honey,and oil. Mix to combine and allow the mixture to cool down between 110-115 F. Add in the yeast and allow to dissolve.
Add in the whole wheat flour and beat with the dough hook until combined. Continue mixing while adding enough bread flour to form a firm dough. Beat on speed 4 for 5 minutes or until dough is smooth and elastic.
Place dough into a greased bowl,turning once to grease top. Cover and allow to sit in a warm spot until doubled in size, about 1 hour. Gently deflate dough.
Turn onto a light floured surface and divide the dough into 24 pieces. Shape each into a roll and place either on a baking sheet lined with parchment paper or two greased 9 inch cake pans. Cover and allow to rise until doubled,about 30 minutes.
Preheat oven to 375 or 190 celcius. Bake the rolls 10-15 minutes or until golden brown. Remove rolls from baking sheet or cake pan and allow to cool on a wire racks.
Yield: 2 Dozen
Source: Taste of Home Christmas Cookbook