Mini Breads & Cinnamon Rolls

DOUGH:

immydr-bread

immydr-bread

2 cup warm water

2 cup whole wheat flour

2 tsp yeast

2 tbs butter

2 tsp salt

2 1/2 cup whole white flour

-Put the ingredients in order it is written and stir well every time you add an ingredient. (As you see this is a different method.)

-Knead the dough about 5-7 minutes. Dough will be soft but not sticky. Put dough in a greased container, cover with towel and let rise till it is double in volume.

-Cut dough in two, one for bread and the other for cinnamon rolls.

-First dough: Cut in two, give oval shape and put in floured square Pyrex. Cover with towel and let rise till it is double in volume. Bake in preheated $400F oven.

immydr-cinnamon rolls

immydr-cinnamon rolls

-Second dough: Roll into 10″x14″ rectangle. Spread the filling leaving spaces on each

long side and  sprinkle pecan.

Roll the dough into a log the long way, loosely. Cut into 8-12 pieces.

Place in a pan. Let rise. Bake in preheated 350F oven for 20-25 minutes.

CINNAMON ROLL FILLING

1 cup sugar

2 tbs butter

1 tbs cinnamon

little water to make it spreadable

I don’t  like it too sweet but you can adjust your sugar amount.

p.s: I live in high altitudes where you need to use less yeast, more water and may be less cooking  and rising times. Please consider this.

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