Making homemade cinnamon rolls
seems to be a staple in many homes. We make ours with 1/2
whole wheat flour and they are
delicious. We enjoy making these on
Sunday and do it at least once a
month. Part of the trick to keeping
them soft is adding lemon juice. The
recipe I use follows.
Did you know what the difference is
between bread flour and all-purpose
flour? I looked at the ingredients and
noticed that the only difference is
ascorbic acid! Yes, essentially the
same thing as lemon juice. Ascorbic
acid or lemon juice softens the gluten
developed while bread making. So
you can buy all-purpose flour and add
your own lemon juice when making
bread rolls, or pizza dough.
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Cinnamon Rolls (modified from
simply Ready by Terri Johnson)
• 1 C. butter or margarine, melted
• 1/2 c. sugar or honey
• 3 eggs, beaten
• 1 t. salt
• 2 T. yeast & 1 t sugar dissolved in 1 In C. warm water
• 2 T. lemon juice or vinegar
• 3 C. whole wheat flour
• 3 C. white flour (or wheat flour)
• 3/4 C. brown sugar mixed with 4 t. cinnamon
(raisins, nuts)
Add butter, sugar, eggs, salt & lemon juice to
dissolved yeast and stir. Add 3 C, of the
whole-wheat flour and beat in mixer or by
hand for 10 minutes. Add rest of the flour and
mix until flour is absorbed (or longer). Be
careful not to add too much flour, you want
the dough to be as soft as you can manage.
Roll out into a large rectangle. (I use spray
Pam on my hands and on the board, I avoid
using any more flour if I can help it). Spread
with 2 T. melted butter. Sprinkle with the
brown sugar mixture and raisins and nuts if
desired. Roll up so that you have a long
skinny roll (not a short fat one). Slice into
about 24 rolls and put into two 9x13 pans. Let
rise until double (about 43 minutes) and cook
at 350º F. for 20 minutes.
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Cream Cheese Icing
• 8 Oz. cream cheese, kept cold
• 5 T. butter
• 2 t. vanilla
• 2 C. powdered sugar.
Process in a food processor until just
mixed. Over mixing causes the cream
cheese to break down and produces grainy
looking frosting (Joy of Cooking, 1997, pg.
1008) Frost while still slightly warm.
Whole Wheat Pancakes
• 2 C. whole wheat flour
• 2 T. sugar
• 1 T. baking powder
• 1 t. salt
• 1/2 t soda
• 2 C. milk
• 1/4 C. oil
• 2 eggs
Mix dry ingredients together. Add liquid
ingredients and mix just until moistened
(do not over beat, thereby creating gluten,
making tough pancakes). Cook on griddle
at 350 (not 375 like for white flour
pancakes). Makes about 24 pancakes.
We love these, especially with our
chokecherry syrup!
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