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WHOLE WHEAT CINNAMON ROLLSwhole wheat cinnamon rolls

Servings: 12 rolls

• 1 package active dry yeast or quick-rise yeast
• 1/2 teaspoon sugar
• 1/8 cup warm water (105° to 115°F)
• 1 cup fat-free milk
• 1/4 cup sugar
• 1 teaspoon salt
• 2 tablespoons shortening
• 1 large egg
• 2 cups whole wheat flour
• 1 1/2 cups bread flour or all-purpose flour

Cinnamon Smear:
• 1 cup brown sugar, packed
• 1/4 cup margarine
• 1/4 cup flour or cake crumbs
• 1 to 1 1/2 tablespoons fat-free milk
• 2-3 teaspoons cinnamon or to taste

In a large bowl, dissolve yeast and ½ teaspoon sugar in warm water. Let stand 5 minutes. Add milk, 1/4 cup sugar, salt and shortening to the yeast mixture. Stir in egg and whole wheat flour; beat 2 minutes. Gradually add bread flour. Dough will be soft and slightly sticky.

Knead until smooth and elastic, 10 to 15 minutes by hand or 10 minutes with dough hook. Place in a greased bowl; turn once to coat. Cover; let rise in a warm (95° to 100°F) place until double in size. Punch down dough; cover and let rise again. Punch down dough again; cover and let rest 10 minutes.

Mix smear ingredients together until smooth. Roll dough into a 12 x 16-inch rectangle and spread a thin layer of smear on the dough piece, leaving a 1-inch strip along one of the short edges uncovered. Brush the uncovered 1-inch dough strip with water. Beginning with the short, smeared edge, roll up, pinch to seal the un-smeared edge and cut into 12 rolls.

Place rolls in a greased 9 x 13-inch pan. Cover with a warm, damp towel; let rise in a warm (85°F) place until doubled in size. Bake in 375°F pre-heated oven for 18 to 20 minutes or until golden.

Each roll provides approximately: 274 calories; 6 g protein; 51 g carbohydrates; 6 g fat (2 g saturated); 3 g fiber; 19 mg cholesterol; 30 mcg folate; 2 mg iron; 268 mg sodium.

Recipe courtesy of the Wheat Foods Council

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