Wednesday, May 21, 2014

Cinnamon Rolls - Whole wheat and Eggless

Who does not like warm yummy cinnamon rolls ? Even better if it is homemade ! I tried replacing half of the all purpose flour with whole wheat and it was still delicious. Though I have to agree that the fluffiness was missing a little but not too much.
Also I have used minimum glazing on the rolls, if you would like yours more sweeter, double the glazing amount as in the original recipe.

Makes 16 rolls
Ingredients Required :
For the dough:
Whole wheat flour: 2 cups
All purpose flour: 2 cups
Sugar: 1/2 cup
Salt : pinch
Vanilla extract: 1 tsp
Yeast : 1 sachet
Milk: 2 cups
Oil: 1/2 cup

For the filling:
Brown sugar : 1/4 cup
White sugar : 1/4 cup
Cinnamon : 3 tbsp
Butter : 1/4 cup melted

For brushing on top:
Butter : 3 tbsp

For the glaze:
Powder Sugar: 1/3 cup
Milk: 2 tbsp

How to make :
In a sauce pan, mix together milk, oil sugar and heat till its warm.
Mix the yeast and set aside for 5 min.
The mixture would become frothy, which means the yeast is active. At this stage if your mixture is not frothy then it means that the yeast is not active and dead. So your rolls would not rise.
Slowly add the flour, salt, vanilla essence and mix till all combined.
Knead by hand till soft.
Oil a large bowl, place the dough and cover.
Let it rest in a warm place for 3 hours. It would have doubled in size.
Meanwhile, prepare the filling.
In a bowl add the brown sugar, cinnamon, white sugar.
Melt the butter to room temperature.
After the dough as risen, flour a working surface and transfer the dough to the working surface.
Gently spread by hand or a rolling pin until you get a rectangle of 1 inch thickness.
Generously spread the butter over the dough.
Sprinkle evenly the sugar cinnamon mixture.
Gently start rolling into a tight log along the long side.
At the end,  wet the edges with water so it sticks.
Roll the log couple of times
Evenly cut the log into 16 equal rolls
Butter a 9x15 baking pan and keep it ready.
Place the rolls cut side down.
Cover them with cloth and set aside in a warm place for 30 minutes so they again double in size.
Preheat the oven to 350 F.
Brush the rolls with butter and bake them for 18 minutes or till golden brown.
Meanwhile prepare the glaze.
In a mixing bowl, add the sugar and milk and mix.
Once the rolls are done remove from the oven and pour the glaze over them when they are still hot.
Let them cool down and serve!

Notes:
Make sure that the yeast is active else the rolls would not rise.
I have made a very simple glaze. You can make the glaze which you like.
Stays good for 5 days.
While serving warm for 30 seconds and serve warm.


Posted via Blogaway

1 comment:

  1. Had to see how this was done without eggs. Thanks.
    http://jtrader.hubpages.com/hub/Best-Brands-of-Balsamic-Vinaigrette-Salad-Dressing

    ReplyDelete