Whole Wheat, Soy, and Tofu Cinnamon Rolls
This recipe is from "Hodgson Mills Whole Grain Baking" book. I was reading this book last night when I came across this recipe. After reading it over I thought, why not. I like Cinnamon Rolls.
Heres the recipe:
For the Dough:
- 3 cups (375 grams) Hodgson Mills Stone Ground Whole Wheat Graham Flour
- 1 cup (125 grams) Hodgson Mills Soy Flour
- 5 Teaspoons (20 grams) Active Dry Yeast
- 1 1/4Tablespoons (16.3 grams) granulated sugar
- 1 Teaspoon (6 grams) salt
- 4oz. (100grams) Firm Tofu
- 1 1/2 cups (295ml) warm water (105-115 degrees F., 43.3-46 degrees C.)
For the Filling:
- 1/2 cup (115 grams) packed light or dark brown sugar
- 1 cup (145 grams) raisins
- 1 teaspoon (2.3 grams) ground cinnamon
Stir together flours, yeast, sugar, and salt in large mixing bowl. In a small bowl, mash tofu with a fork and whisk together with warm water.
Make well in center of dry ingredients and pour in water-tofu mixture. Stir ingredients well with spoon or fork so that flour is moistened.
Transfer dough to very lightly floured surface and knead 5 times by hand. Place dough in large, slightly oiled bowl and turn to coat. Cover and let rise in a warm place until doubled in bulk, about 2 hours, or cover and refrigerate overnight.
Line baking sheet with parchment paper. Divide dough in half. On very lightly floured surface, roll each half to a 10 1/2" (26.3cm) square.
Sprinkle with half of brown sugar and raisins, leaving a 1/2" (1.2cm) perimeter. Sprinkle with cinnamon.
Roll up tightly, jelly roll style, starting with a long end. Pinch seam closed. With seam side down, slice each roll into 8 equal pieces. Place on prepared baking sheet with spiral side up. For single rolls, place about 3" (7.5cm) apart on baking sheet; for pull apart rolls, place about 1/2" (1.2cm) apart.
Preheat oven to 400'F (200'C). Bake 20 minutes, or until golden brown on edges and bottom. Transfer to wire rack to cool.
Yield: 16 Rolls
Add It: Make a glaze by whisking 1 cup (100 grams) confectioners sugar with 2 tablespoons (28ml) 2 percent or soy milk and 1 teaspoon (5ml) vanilla extract. Drizzle over cooled rolls.
TT's personal notes and errors:
Everything started out good enough with this recipe. right up to the point where I was to add the mashed tofu and start kneading. I then realized that it seemed awfully wet. Looking back over to the package that I thought was a 4oz. pack of tofu, I see that it says 14oz. Dang burnit!! Stinkin ol' 14oz. pack of tofu, why cant you be 4oz.
O.k. so at 14oz. (397 grams) I figure I need to put 3x's the amount of other ingredients in to match my tofu level. WOW, that barely fits in the bowl. Good thing I have big paws, because this was a handful to mix and knead.
So at this point I have everything doing the 2 hour sit on the counter. This will either turn out with 64 mouthwatering cinnamon rolls, or a huge fiasco. Either way, I'll keep ya posted. Photos to come.