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Prep Time: 30 Minutes Cook Time: 30 Minutes |
Ready In: 60 Minutes Servings: 12 |
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These whole wheat breakfast rolls are a real treat, with their hint of cinnamon and sweet glaze! I came up with this original recipe while trying to make cinnamon rolls without using butter, margarine or oil, recalls Connie Knudtson, Joplin, Missouri. It won first prize in the heart-healthy cooking contest at the Ozark Empire Fair one year. Ingredients:
1 package (1/4 ounce) active dry yeast |
1/2 cup warm water (110° to 115°) |
2 cups warm fat-free milk (110° to 115°) |
1 teaspoon salt |
1 cup king arthur premium 100% whole wheat flour |
3-1/2 to 4-1/2 cups king arthur unbleached all-purpose flour |
1 jar (14-1/2 ounces) apricot spreadable fruit, divided |
1/2 teaspoon ground cinnamon |
1 cup confectioners' sugar |
1/2 teaspoon cold fat-free milk |
Directions:
1. In a 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 cooking spray, turning once to coat top. Cover and let rise in a warm place until doubled, about 1-1/4 hours.
2. Punch dough down. Turn onto a floured surface; knead 8 times. Cover and let rest for 5 minutes. Roll into an 18-in. square. Spread 1 cup fruit spread to within 1/2 in. of edges; sprinkle with cinnamon. Roll up jelly-roll style; pinch seam to seal. Cut into 12 pieces; place in a 13-in. x 9-in. baking dish coated with 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. Yield: 1 dozen.
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