Whole-wheat and Potato Cinnamon Rolls

[Guest guest]

* Exported from MasterCook *

 

Whole-wheat and Potato Cinnamon Rolls

 

Recipe By :Elizabeth Taliaferro

Serving Size : 20 Preparation Time :0:00

Categories : Breads

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 cups bread flour -- divided

1 cup whole wheat flour

2 tablespoons granulated sugar

1 teaspoon salt

1 package dry yeast -- (about 2 1/4 teaspoons)

1 cup very warm water -- (120° to 130°)

1/2 cup mashed peeled potatoes -- cooked without salt or fat

1 tablespoon vegetable oil

 

 

Lightly spoon flours into dry measuring cups, and level with a knife. Combine 1

1/2 cups bread flour, whole-wheat flour, granulated

sugar, salt, and yeast in a large bowl. Add water, potatoes, and oil; stir

until a soft dough forms.

 

Turn dough out onto a lightly floured surface. Knead until smooth and elastic

(about 8 minutes); add enough of remaining bread

flour, 1 tablespoon at a time, to prevent dough from sticking to bands (dough

will feel tacky).

 

Place dough in a large bowl coated with cooking spray, turning to coat top.

Cover and let rise in a warm place (85°) free from

drats, 45 minutes or until doubled in size. (Press two fingers into the dough.

If indentation remains, the dough has risen

enough.) Punch dough down. Turn dough out onto a lightly floured surface; roll

into a 20 x 7-inch rectangle. Brush butter over

dough, leaving a 1/2-inch border, sprinkle with 1/4 cup brown sugar and

cinnamon. Beginning with a long side, roll up jelly-roll

fashion; pinch seam to seal (do not seal ends).

 

Coat a 13 x 9-inch baking dish with cooking spray; sprinkle pecans and 1/2 cup

brown sugar in bottom of dish.

 

Place along piece of dental floss or string under dough 1 inch from end of roll.

Cross ends of string over top of roll; slowly pull

the ends to cut through the dough. Place roll portion, cut side up, in prepared

pan. Repeat procedure with remaining dough.

Carefully pour the milk around roll portions. Cover and let rise 20 minutes or

until doubled in size.

 

Preheat oven to 375°.

 

Uncover dough bake at 375° for 20 minutes or until lightly browned. Cool in

dish 5 minutes on a wire rack. Place a serving platter

upside down on top of rolls; invert onto platter. (serving size: 1 roll).

 

Source:

" Cooking Light, November 2000 "

S(Formatted by):

" KES on 11/18/00 "

Copyright:

" Southern Living Inc. "

 

- - - - - - - - - - - - - - - - - - -

 

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0