I have recently begun a crusade in my own family to start eating healthier. We have been eating whole grain breads - like spelt, 9 grain, cracked wheat, etc. - for several months, but most of the time we make cake, cookies, muffins and other sweets with all purpose flour. I wanted to find out which of my favorite recipes can be converted to whole wheat and most importantly, how would they taste. So this is the begining of my learning, through trial and error. My children have willingly offered to be taste testers and they are quite blunt in their judgements. Ouch! These rolls were a big hit with them. They even caught Daddy sneeking an extra few rolls!
Orange Cinnamon Rolls
For Rolls:
1 1/2 cups warm water
1 Tbsp active dry yeast (I used the same amount of instant yeast)
1/4 cup sugar
2 tsp salt
3 1/3 cups whole white wheat flour
2/3 cup butter
1 Tbps powdered milk
Crumble Topping: (mix these together in a small bowl)
1/2 cup brown sugar
1/4 cup chopped nuts
3 Tbsp butter
1tsp cinnamon
2 Tbps orange granuals
Directions
1. Pour warm water in mixing bowl. Sprinkle yeast on top and allow to dissolve.
2. Add sugar and salt. Mix together and let rise for 3-5 minutes.
3. Gradually add flour, butter and milk. Knead 5-10 minutes, until smooth. (If using a mixer, be sure to use the kneading hook).
4. Let dough rise in bowl until double in size, 30-60 minutes.
5. Roll dough into a 6" x 20" rectangle. Brush with soft butter.
6. Sprinkle with Crumble Topping.
7. Roll up and cut into 24 rolls. Place rolls cut side down in a baking pan.
8. Bake at 375 for 10-12 minutes.
To top these rolls I used this cream cheese frosting:
3 Tbsp butter
3oz cream cheese
1 2/3 cups powdered sugar
1/2 tsp vanilla extract
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