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| OUR FAVORITE SWEET ROLLS | |
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Mix: 1/2 c. warm water 1 tbsp. honey 1 1/2 pkgs. dry yeast Set aside for about 5 minutes or until frothy. Mix: 1 c. stirred whole wheat flour with 1 1/2 c. water Cook until thick and smooth, stirring constantly. Then put into large bowl. ADD (to cooked flour) : 1/2 c. oil 1/2 c. honey 1 (scant) tbsp. salt 2 eggs Mix: 1/2 c. powdered milk into 1 c. whole wheat flour and mix into dough Add: The yeast mixture Lastly add: 2 3/4 c. stirred whole wheat flour Mix well. Let rise in mixing bowl. Covered. About 2 hours or until doubled in bulk. Stir down well and let rise again. Place on floured board and knead by folding for a few minutes, then shape. Roll-'um-ups. Roll 1/2 recipe of the Sweet Roll dough on lightly floured surface. It should be oblong shaped about 1/4 inch thick. Brush with melted butter and sprinkle with 1/4 cup raw sugar and 1 teaspoon cinnamon. Add 1/4 cup raisins, sunflower seeds and carob chips on top. Roll as for jelly roll. Seal edges and cut into 1-inch slices. Melt 2 tablespoons butter in your baking pan. When melted add 1/2 cup raw sugar. Place rolls cut side down, over butter and sugar in pan. Cover and let rise until double in bulk. Bake at 350 degrees for 20 to 25 minutes. Remove from pan and cool with bottom side up. Makes 12 big rolls. | |
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