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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 10 |
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These whole wheat breakfast rolls are a real treat, with their hint of cinnamonbband sweet glaze! This recipe won first prize in the Heart-Healthy cooking contest at the Ozark Empire Fair. This recipe comes from Connie Knudtson. I found this recipe in Light & Tasty magazine. I have not tried this recipe, but I'm posting it for safe keeping. Ingredients:
1/4 ounce active dry yeast |
1/2 cup warm water (110-115) |
2 cups warm nonfat milk (110-115) |
1 teaspoon salt |
1 cup whole wheat flour |
3 1/2-4 1/2 cups all-purpose flour |
14 1/2 ounces apricot spreradable fruit, divided |
1/2 teaspoon ground cinnamon |
1 cup confectioners' sugar |
1/2 teaspoon cold nonfat milk |
Directions:
1. In a mixing bowl, dissolve yeast in warm water. Stir in warm milk, salt, whole wheat flour and 3 cups all purpose flour; beat until smooth. Stir in enough remaining all-purpose flour to form a soft dough. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a bowl coated with nonstick cooking spray, turning once to coat top. Cover and let rise in a warm place until doubled, about 1 1/4 hours.
2. Punch down. Turn onto a floured surface; knead 8 times. Cover and let rest for 5 minutes. Roll into an 18-inch square. Spread 1 cup fruit spread to within 1/2-inch of edges; sprinkle with cinnamon. Roll up jelly-roll style; pinch seam to seal. Cut into 12 pieces; place in a 13x9x2-inch baking dish coated with nonstick cooking spray. Cover and let rise until doubled, about 30 minutes.
3. Bake at 350 for 30-35 minutes or until lightly browned. Cool on a wire rack for 30 minutes. For glaze, in a bowl, combine confectioners' sugar, cold milk and remaining fruit spread. Drizzle over rolls.
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