Rolls

Since we're having Chicken Lasagna for supper this evening, I decided to make rolls today, and thought I'd join Tammy for Kitchen Tip Tuesdays by showing how I made cinnamon rolls out of the remaining roll mixture.

First, here is the roll recipe, from Marilyn Moll:

Fantastic Whole Wheat Rolls

2 1/2 Cups warm water
1/2 cup honey
1/2 cup dry powdered milk
2 Tbsp yeast
2 eggs
6-8 cups whole wheat flour
2 1/2 tsp. salt
1/2 cup oil
1/2 cup vital gluten
2 Tbsp dough enhancer (optional)

Combine warm water, honey, powdered milk, and yeast in a mixing bowl. Allow yeast to activate. Add eggs and 3 cups flour. Stir until thoroughly mixed; dough will resemble cake batter. Let rest until bubbly, about 30 minutes.
Add salt, oil, and remaining flour until the dough just separates from your mixing bowl. Knead for 6-10 minutes.
Grease baking sheets. Pinch of 2-inch round portions and form into a smooth ball by pinching. (Marilyn suggests rolling the dough into an 8-inch rope and then tie rope into a single knot.) Place in rows on baking sheets, cover, and let rise until double.
Bake in a 350 degree oven for 20 minutes or until lightly browned. Brush with melted butter if desired, and remove to cooling rack.
Makes 2-3 dozen. Recipe can be halved for a smaller batch. But why do that when you can also make cinnamon rolls . . .


Roll out your remaining dough into a rectangle.
Spread with soft or melted butter.

Sprinkle with cinnamon and brown sugar (or white sugar)
Roll dough lengthwise and use dental floss (I always figured this stuff had a purpose) to slice off portions, keeping them as uniform as possible.

Place in a greased baking dish and let rise until doubled.
Bake at 350 for about 10-15 min. or until golden brown.
For icing, mix powdered sugar with a tiny bit of milk and stir until desired consistency.

Now for the clean-up. Where'd my helper go?