Whole Wheat Caramel Rolls Food

WHOLE WHEAT CARAMEL ROLLS

Steps:

• In the bowl of a stand mixer, combine 1 cup (140 grams) of the bread flour, whole wheat flour, sugar, salt and yeast; blend well.
• In small saucepan or microwave-safe cup, heat milk and water for about a minute or until very warm (120 degrees F). Add warm milk mixture along with shortening or oil to flour mixture. Stir by hand until dry ingredients are moistened.
• Stir in an additional 1/4 cup flour to form a stiff dough. You most likely will not need the remaining flour unless you are kneading by hand or need it for the mat.
• Set the bowl on the stand mixer and attach the dough hook. Begin kneading with the dough hook. At this point dough should leave the sides of the bowl and maybe cling just to the bottom. Knead for about 5 to 8 minutes or until smooth and elastic. Transfer dough to greased bowl, then cover and let rise for 1 hour or until doubled in bulk. If you used regular yeast it might take 1 ½ hours. If you used Rapid Rise it might take 45 minutes to 1 hour.
• While the dough is rising, line a 9 inch square pan with parchment paper and rub generously with butter. If you want, sprinkle some chopped pecans across the bottom of the pan.
• In small bowl, mash the softened butter and stir in the vanilla. If you are using unsalted butter, add a pinch or two of salt. Stir in the brown sugar.
• Punch down dough and remove all air bubbles. On lightly floured surface, roll into16×12 inch rectangle.
• Spread the brown sugar mixture evenly over dough then sprinkle with nuts. Roll into a 16 inch spiral/log pressing edges to seal. Cut into 16 slices and place cut side up in greased pan. Cover and let rise for 45 to 60 minutes (30 if using Rapid Rise).
• Bake in a preheated 350 degree oven for 30-35 minutes. Cool two minutes, then turn onto a sheet of foil so that bottom side is up.

THE BEST CINNAMON ROLLS

Steps:

• Whisk together the whole milk and yeast in the bowl of a stand mixer. Let sit 10 minutes to dissolve; you will see a few bubbles, but the mixture won't be foamy. Whisk together the granulated sugar, eggs and 1 1/2 teaspoons of the salt in a small bowl.
• Add the bread flour, whole-wheat flour, milk powder and beaten eggs to the yeast and mix with a wooden spoon until a shaggy dough forms. Fit the bowl in place on the stand mixer and fit the mixer with the dough hook. Mix on medium speed until the dough comes together but is still slightly tough, about 3 minutes. Increase the speed to high and add 10 tablespoons of the butter a tablespoon at a time (the dough will look broken after each addition, but it will eventually come together) and beat until the dough is smooth, elastic and very tacky but pulls away from the sides of the bowl, about 12 minutes. (This may seem like a long time, but the texture of the bread improves with a long knead time.) Alternatively, knead the dough on a surface lightly dusted with bread flour, adding 1 tablespoon of butter at a time, until smooth and elastic, about 15 minutes.
• Cover the bowl with plastic wrap and let the dough rise in a warm, draft-free area until it has a buttery, yeasty smell and has doubled in volume, 30 to 45 minutes. (If your kitchen is warm, check it at 35 minutes. It should smell buttery and yeasty, and if it's doubled, it's done. If not, check again in 10 minutes.)
• Meanwhile, whisk together the dark brown sugar, cinnamon and 1/2 teaspoon of salt in a medium bowl until no lumps of sugar remain. Smash in the remaining 12 tablespoons butter with a rubber spatula and stir until completely combined.
• Place a large sheet of parchment paper on a clean work surface and heavily dust with bread flour. Gently deflate the dough by lifting it up around the edges and letting it fall back into the bowl, turning the bowl and repeating if needed. Place the dough on the paper. Roll the dough into a 12-by-15-inch rectangle, pushing the edges towards the center to make straight sides. Spread the brown sugar mixture over the dough in an even layer, leaving a 1/4-inch border around the edges. Starting from a long end and using the parchment to help you, tightly roll the dough into a log, pressing the sides occasionally to keep them flush. Transfer to a baking sheet and freeze for 20 minutes to firm up the dough.
• Butter the bottom and sides of a 13-by-9-inch baking pan. Cut the dough crosswise into 12 pieces and arrange them cut-side up in the pan in a uniform 3-by-4 grid. There will be about 1/4 inch between each roll and that's ok, the rolls will fill in the gaps as they proof and bake. Let rise, uncovered, in a warm, draft-free area, 40 to 50 minutes.
• Meanwhile, arrange a rack in the center of the oven and preheat to 350 degrees F.
• Bake the cinnamon rolls until golden brown on top and baked all the way through, 25 to 30 minutes. Transfer to a wire rack and cool for about 30 minutes before glazing.
• Meanwhile, whisk the confectioners' sugar, cream, vanilla and remaining 1/2 teaspoon salt in a small bowl until smooth and creamy, adding more cream if necessary to make a thick glaze. Drizzle the glaze over the cinnamon rolls and serve warm.

WHOLE WHEAT CINNAMON RUM ROLLS

Steps:

• In a large bowl, stir yeast into water to soften. Add milk, shortening, honey, eggs, lemon juice, salt, soy flour, and 2 cups whole wheat flour. Beat vigorously for 2 minutes. Gradually add flour, 1/4 cup at a time, until the dough begins to pull away from the side of the bowl.
• Turn dough onto a floured work surface. Knead, adding flour a little at a time, until you have a smooth, elastic dough. Place dough into an oiled bowl. Turn to coat the entire ball of dough with oil. Cover with a tightly woven towel and let rise until doubled, about 1 hour.
• Turn dough onto a lightly oiled work surface and divide in half. Roll each half with a rolling pin into a 12 by 18-inch rectangle. Brush dough with melted butter, leaving a 1/2-inch border along one long side of the rectangle free of butter.
• Combine brown sugar, cinnamon, raisins, and nuts. Sprinkle evenly over each portion of dough. Roll up into 2 (18-inch) cylinders and pinch the loose edge to the cylinder. Cut into 30 rolls (15 from each cylinder) and place cut-side up into 2 parchment-lined 9 by 13-inch pans. Cover with a tightly woven towel and let rise until almost doubled, about 45 minutes.
• About 10 minutes before baking, preheat oven to 375 degrees (350 if using glass pans). Bake for 20 minutes or until the internal temperature of the rolls reaches 190 degrees. Leave the rolls in the pan to cool since they benefit from the steam -- it makes them softer. Allow the rolls to cool for 15 minutes.
• Combine powdered sugar, rum extract, and milk. Mixture should be the consistency of honey (if it isn't, adjust by adding more cream to thin it or powdered sugar to thicken it). Drizzle over the top of the rolls.

CINNAMON ROLLS

Steps:

• Mix all the ingredients but cinnamon und caster sugar until you have a shiny dough, you might need to add a little more milk or flour.
• Roll out.
• Blend sugar and cinnimon.
• Sprinkle over and roll upp.
• Cut into 1 inch big swirls.
• Bake at 180°C until golden brown, about 12 minutes.

WHOLE WHEAT ROLLS

Steps:

• Stir sugar in warm water in large bowl.
• Sprinkle yeast over top.
• Let stand 10 minutes.
• Stir to dissolve yeast.
• Beat in next 5 ingredients in order given.
• Beat on medium for about 2 minutes until smooth.
• Work in enough whole wheat flour until dough pulls away from sides of bowl.
• Turn out onto floured surface.
• Knead 8 to 10 minutes until smooth and elastic.
• Place in greased bowl, turning once to grease top.
• Cover with clean tea towel.
• Let stand in warm place until doubled in bulk, about 1 1/4 hours.
• Punch dough down.
• Cut off egg-sized pieces.
• Shape into buns.
• Place on greased baking sheet.
• Cover again with tea towel.
• Let rise until doubled, about 45 minutes.
• Bake in 350 oven for 15-20 minutes or until nicely browned.
• Makes 18 buns.

100% WHOLE WHEAT ROLLS

Steps:

• Dissolve yeast in water and honey for about 5 minutes.
• Combine honey, olive oil, eggs, and salt in a large mixing bowl.
• Slowly add Flour and knead until it loosens from sides of the bowl.
• Place in large oiled bowl, cover and let rise until about double. About one hour, be sure it is in a warm place.
• Punch down and remove Dough.
• Shape dough into rolls about 2 inch in diameter.
• Place on an oiled or non stick baking sheet, cover and let rise for 30 minutes.
• Pre-heat oven to 375 degrees.
• Bake at about 375 degrees for about 20 minutes or until browned.

WHOLE WHEAT ROLLS WITH CURRANTS AND TOASTED WALNUTS

Steps:

• Combine currants and hot water in glass measuring cup and let stand ten minutes, until currants are plump and water is a light caramel color.
• Remove currants with slotted spoon and add enough water to return current liquid to 3/4 cup.
• Meanwhile, sprinkle yeast over warm water (this is the other 3/4 cup water, not the reserved current water) in small bowl and let stand until creamy.
• Add yeast to reserved currant liquid and stir in honey and butter.
• Pulse flours, wheat germ, and salt in a large-capacity food processor.
• With machine on, add yeast mixture through feed tube, processing just until mixture comes together.
• Process 30 seconds more, until the dough forms a ball.
• Add reserved currants and walnuts, pulsing a few times until the walnuts are chopped.
• On lightly floured surface knead dough until currants and walnuts are evenly distributed.
• Place dough in lightly greased large bowl, turning to grease top.
• Cover bowel with plastic wrap and let rise in warm place until doubled in bulk, 1 hour.
• Grease a large cookie sheet and sprinkle with cornmeal.
• Divide dough into 16 equal pieces and shape each piece into a ball.
• Arrange balls about 1 1/2 inches apart in four rows on prepared sheet.
• Cover and let rise until almost doubled in bulk, 45 minutes to an hour.
• Arrange oven rack to lower third of oven and heat oven to 425 degrees.
• Brush roll tops with egg white.
• Bake 18 to 20 minutes, until golden brown.
• Cool on wire rack.
• Serve warm or at room temperature.
• These rolls freeze very well.