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Retta's Dinner Rolls with Cinnamon Roll Option

Retta's Dinner Rolls with Cinnamon Roll Option
Mix and rest 15 minutes:
3 1/2 cups warm water (I find 110 degrees is about right)
3/4 Cup Sucanat or 1/2 Cup honey
1 Cup coconut oil
6 T. yeast
1 T. Salt
10 1/2 Cups Whole wheat flour (I use HARD white wheat but red winter will work also or a mixture of the two)
3 Tablespoons Ground Flax mixed with 3/4 cup water (or energy egg replacer for 3 eggs or 3 good eggs from your own healthy chickens ;)
3 Tablespoons Vital Wheat Gluten

Shape immediately into rolls, cinnamon rolls or hamburger buns. For Parker house rolls roll dough out cut dough with a doughnut cutter with the hole cutter removed, (I used a little round biscuit/cookie cutter) I then poured a little olive oil mixed with a drop of butter flavor and maybe a pinch of salt on your cookie sheets rub each roll in the oil to coat then fold in half and press the edges together with your fingers being sure the top extends over the bottom so they stay folded as they rise. Place next to each other on the cookie sheet. Cover and let raise until double in size then bake at 425 degrees 10 to 15 min. until golden brown. For Hamburger buns shape into size of hamburger patty. 12 hamburger buns fit on a cookie sheet. Let rise about 10 min. Bake 10 min or until golden brown at 425 degrees.

Now I don't have a bread mixer (YET;) so I have found this recipe works better to half it if you are kneading it by hand, it's just to much dough to knead by hand and have it turn out light a fluffy. It still makes up a good bunch of rolls. And makes one good rectangle to do cinnamon rolls. If you have a good bread mixer feel free to make the entire batch. For cinnamon rolls you will have to roll out two rectangles.

OK this is what I have done for the Cinnamon Rolls I have used melted coconut oil or almond oil in place of the olive oil in the recipe just to have a more sweet type flavor but the olive oil would work without to much difference. When I have rolled out the dough into a rectangle I spread melted coconut oil over the top then I sprinkle about a cup of Sucanat mixed with about 1 heaping Tablespoon of Cinnamon (use as much or as little cinnamon to your taste) on top of that. Then now these are all optional but we like them I sprinkle some chopped pecans or walnuts on and some carob chips and raisins. Then I roll it up jelly roll style then I use dental floss to "cut" into cinnamon rolls. I then place them on an oiled cake pan. I cover and let rise until doubled. (I have found especially during the winter I will set my oven on the lowest setting let it heat up then turn it off and put the rolls in so it is about 150 degrees in there to start) Then when they are double I turn the oven on to 425 degrees and let them cook for 20 to 30 minutes or until nice and golden brown. Then we frost them and be sure to eat them warm cause they are by far the most tasty fresh and warm! Although they are pretty decent for breakfast the next morning just be sure to put them in an airtight container so they don't dry out.

1 cup Sucanat
2 Tablespoons Rice Milk
2 teaspoons vanilla extract
Blend Sucanat in blender until it is powdery, add rice milk and vanilla blend till smooth, spread onto cinnamon rolls immediately after taking them out of the oven. (Note the picture shows not near enough frosting I doubled the recipe for you here is should be enough but if not feel free to make more;)

Cream Cheese Type Frosting
1 cup raw cashews
juice of one half to whole lemon or to taste
pinch of sea salt
1 Tablespoon coconut oil melted
1/4 cup agave nectar (or pure maple syrup)
apple juice (optional or if needed)
Blend ingredients together in blender if it is to thick add some apple juice be sure not to make to runny I like a frosting like consistency not glaze.

I usually just use the Best Yet Whole Wheat Bread recipe to make cinnamon rolls but we love this recipe for dinner rolls!  But if you like nice bready cinnamon rolls this recipe works great!


Hey it's Natée said...

We made these cinnamon rolls yesterday Tammie, and they were fantastic! We halved it and it still made 20 large rolls.

I have one question about kneading. You stated that after you combine ingredients and let them sit for 15 minutes, then you immediately form them into rolls. So do I knead them before I let them sit for 15 minutes, or after, but before I roll it out???

Tammie said...

Natee, You add the first few ingredients and let it sit for 15 minutes. Then you add the rest of the ingredients and knead for about 10 minutes is what I usually do. Then you roll them out.

rachel said...

tammie, do use ground flax and water instead of eggs? that's what i got from this recipe. and i love your blog.


Loretta said...

Tammie, I've been looking for healthier frosting recipes for months and I am so excited to try these. You made my day!

Mayme said...

I have a question about the EVOO. I was told once that baking with olive oil puts it at a temp that is higher than it should be cooked at causing free radicals and making it worse than just using vegetable oil. From what I understand, this is another reason for using coconut oil in baking since it is a high heat oil. Do you know anything about this? I haven't personally researched it yet, but has left me leery about using EVOO in heat.

Tammie said...

Mayme: Yes I have also heard that overheating olive oil can cause free radicals. I do not however think that it makes it worse than using other vegetable oils because they were already heated once in processing. I typically don't worry about using olive oil if I'm baking at under 400 degrees. But you are right this recipe does call for the oven to be pretty hot. Coconut oil would for sure be a better option. Also I always use Coconut oil when frying because it reaches such high heats. And yes baking over 400. Although I do think Extra Virgin Olive Oil is best for you raw! Thanks for the heads up I will change it in the recipe!

Maile said...

Looks delicious! Happy to see a healthy frosting recipe! Thanks Tam btw I love your lip balm and your lotion bar!