WHOLE-WHEAT CINNAMON ROLLS
Steps:
- For Dough: Add milk and margarine to a large saucepan and still over low heat until margarine is melted and milk is warm. Turn off heat.Stir in individually, salt, sugar, yeast, and 1 cup of flour. Beat until a smooth batter forms. Add in 2 1/2 cups of flour and beat until and sticky dough forms, scraping down sides. Add more flour if needed so that the dough can pull away from the sides of the pot. Turn dough out onto a lightly floured work surface. Knead for about 8-10 minutes, adding more flour of neccessary, or until dough is smooth and elastic. Gather together into a ball. Grease a large bowl and place dough inside. Cover with a plastic wrap and leave in draft free area for dough to rise and double in size. Around 2 hours. For filling: Mix brown sugar and cinnamon in a medium bowl. Add a dash of cumin and/or nutmeg if desired. Roll out dough into a 15x11 inch rectangle. Spread margarine over dough, leaving a 1/2 inch border. Sprinkle cinnamon sugar overtop covered area evenly. Starting at a length of the dough, roll it tightly into a long log. With seam side down, cut dough crosswise with thin sharp knife into 18 equal slices (each about 1/2 to 3/4 inch wide). Divide rolls between 2 9-inch square non-stick baking dishes.Cover with plastic wrap an let rise in a warm draft free area until almost double in size, 40-45 min. Position rack in center of oven and preheat to 375°F. Bake rolls until tops are golden, about 20 minutes. Remove from oven and invert immediately onto rack. Cool 10 minutes and serve warm or at room temperature. Apply a galze or frosting if desired.
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