Whole Wheat Cinnamon Rolls...yum!

Dough

• 2 cups warm milk    
• ½ cup potato flakes 
• ½ cup warm water
• 1 egg                    
• 1 Tbsp. SAF yeast             
• 1 Tbsp. Vital Wheat Gluten
• 1/3 cup honey         
• 1/3 cup oil                        
• 5 to 6 cups whole wheat flour
• 2 tsp. salt

Filling

• ¼ cup softened butter
• 1 1/4 cups packed brown sugar
• 4 Tbsp. cinnamon
• Nuts or Raisins: about 2 cups (optional)

Combine in your mixer: warm milk, potato flakes, warm water, egg, yeast, vital wheat gluten, oil and honey and 2 cups of flour.  Mix and let it sponge for 30 minutes.  Add salt and the rest of the flour quickly.  Mix just until the dough cleans the sides of the bowl.  If you need a little more flour to clean the sides of the bowl, add it now.  Once the bowl is clean do not add any more flour.  You want the dough to be very soft.  Let it rise in the bowl until double.  Beat down.  Roll out dough into a rectangle on a lightly oiled counter.  Sprinkle on the filling and roll up.  Cut into 24 even pieces with a sharp knife.  Place on a cookie sheet.  Cover them with plastic wrap and let rise until double.  Bake at 350 degrees for 20 to 25 minutes.  Makes 24 rolls.
Frost with a light powdered sugar glaze while still warm.

Mechele Eckman

Recipe thanks to Basic Living in Rexburg