Whole Wheat Cinnamon Rolls

Makes 12 Rolls

1 package active dry yeast or quick-rise yeast

1/2 teaspoon sugar

1/8 cup warm water (105° to 115°F)

1 cup fat-free milk

1/4 cup sugar

1 teaspoon salt

2 tablespoons shortening

1 large egg

2 cups whole wheat flour

1 1/2 cups bread flour or all-purpose flour

Cinnamon Smear:

1 cup brown sugar, packed

1/4 cup margarine

1/4 cup flour or cake crumbs

1 to 1 1/2 tablespoons fat-free milk

2-3 teaspoons cinnamon or to taste

1. In a large bowl, dissolve yeast and ½ teaspoon sugar in warm water. Let stand 5 minutes.

2. Add milk, 1/4 cup sugar, salt and shortening to the yeast mixture. Stir in egg and whole wheat flour; beat 2 minutes. Gradually add bread flour. Dough will be soft and slightly sticky.
3. Knead until smooth and elastic, 10 to 15 minutes by hand or 10 minutes with dough hook. Place in a greased bowl; turn once to coat. Cover; let rise in a warm (95° to 100°F) place until double in size.

4. Punch down dough; cover and let rise again. Punch down dough again; cover and let rest 10 minutes.
5. Mix smear ingredients together until smooth. Roll dough into a 12 x 16-inch rectangle and spread a thin layer of smear on the dough piece, leaving a 1-inch strip along one of the short edges uncovered.

6. Brush the uncovered 1-inch dough strip with water. Beginning with the short, smeared edge, roll up, pinch to seal the un-smeared edge and cut into 12 rolls.
7. Place rolls in a greased 9 x 13-inch pan. Cover with a warm, damp towel; let rise in a warm (85°F) place until doubled in size. Bake in 375°F pre-heated oven for 18 to 20 minutes or until golden.

Recipe and photo courtesy of the Wheat Foods Council, www.wheatfoods.org

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