Farmer Market Cinnamon Rolls by Reagan

[BakerAunt]

Farmer Market Cinnamon Rolls
Submitted by reagan on September 05, 2002 at 3:56 pm

1 1/2 Tbsp. dry instant yeast
1/2 cup granulated sugar
1 Tbsp. salt
5 Tbsp. wheat gluten
2 cups freshly ground whole wheat flour
3 to 4 cups white flour
1/2 cup vegetable oil
1 egg
2 cups water, heated to 115 degrees

Blend all dry ingredients, except for the 3 cups of white flour. Add oil, egg, and water. Mix with high speed mixer. Cover and let sponge for 20 minutes, or until mixture has risen.

Add remaining flour, 1 cup at a time, mixing well. When dough is still sticky, but manageable, roll into a rectangle shape, on a well floured work surface.

Lightly spread butter over dough, and sprinkle with a mixture of cinnamon and brown sugar. Roll up jelly roll style and cut. Place in a greased pan, cover, and let rise until double. Bake 350 degrees for approximately 15 to 20 minutes.

When cooled, apply icing.

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[BakerAunt]

Note: I think that she uses the wheat gluten to help out the freshly ground whole wheat flour. (See her recipe for Honey Wheat Bread.)

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