Cinnamon Rolls
In a large bowl, stir together:
2 cups whole wheat flour
1 1/2 teaspoons active dry yeast
In a saucepan, heat until just warm:
1 1/2 cups milk
1/2 cup butter
1/4 cup sugar
1/2 teaspoon salt
Cool milk mixture, and add it to the flour mixture. Add:
3 eggs
Beat on low speed of electric mixer for 30 seconds, scraping bowl often. Beat on high speed for 3 minutes. Using a wooden spoon stir in all purpose white flour until you can no longer stir it with the spoon. Turn the dough out onto a lightly floured surface, and knead for about 6 - 8 minutes, adding more all-purpose flour to make a moderately stiff dough that is smooth and elastic. Shape into a ball and place in a greased bowl, turning once to coat. Cover; let rise in a warm place till double (about 1 hour).
For filling, combine in a small bowl:
1/2 cup sugar
1/2 cup butter, softened
4 teaspoons cinnamon
1 teaspoon shredded orange peel )optional)
2 teaspoons all-purpose flour
Set aside.
Punch dough down; divide in half. On a lightly floured surface, roll each half of dough into a 12-inch square. Spread half of the filling over each dough square. If desired, sprinkle with:
3/4 cup chopped walnuts
Roll each square up jelly roll style; pinch edges to seal. Using dental floss, slice each square into 8 pieces. Place 8 pieces in a greased 13x9x2-inch baking pan. Repeat with remaining dough,
Let rise 45 minutes. Bake in a 350 degree oven for 20 to 25 minutes. Remove from pans. Cool slightly on a wire rack. Drizzle with powdered sugar glaze.
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