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Whole Wheat, Soy, and Tofu Cinnamon Rolls

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tattooedtonka's picture
tattooedtonka

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.

TT

Comments

Thegreenbaker's picture
Thegreenbaker

lol! I am curious whether its fantatic of fiasco.

 

I know I do that sort of thing all too often :D

 

 

tattooedtonka's picture
tattooedtonka

After the dough sat out for 2 hours I went back into the kitchen and noticed it hadn't done a thing.  Oh my, at that point it was very late and I just didnt have it in me to proceed.  So into the fridge it went.  After spending the night in the fridge I figured it should be a little more workable today, so I pulled it out, let it warm up a bit, and started working. 

I first cut the mass into 4 workable size sections.  I then took one of the sections and rolled it out to size.  I sprinkled the dry fillers on it, roll it, bake it, and presto - change - o.

The only positve feeling I got out of this first batch was, at least I could swallow a bite from it without adverse bodily reactions.

They baked through well, there are no gloppy parts.  But it is very dense.  Since this book doesnt show a photo of what the end result should look like I can only imagine.  And my imagination didnt produce this.

Needless to say the other 3 sections didnt see the inside of my oven, though they did help compact the trash in the bin.

I wonder if my dogs like tofu cinnamon rolls, huuummm, I wonder.

At least now I have a reason to stay with my 8 megamillion calorie regular cinnamon rolls. 

TT

Thegreenbaker's picture
Thegreenbaker

lol!

 

The minute I read "mashed up firm tofu" I began to feel dubious about the recipe.

Tofu as a filler with other stuff perhaps, but as part of the dough....I wonder if this was one of those recipes they add to cook books just to fill it up? lol. 

I am sorry it was such a horrible fiasco.  

 Do you think you will try again? Or give up on the whole thing?

 

 

browndog's picture
browndog

I hate to rub salt into the wound, TT, but raisins are a no-no for the pooches, they can be fatally toxic. Probably not in that amount split between two big woofers like yours, but an ounce  (or 14 ounces) of prevention, eh?

Gosh, you remind me of my crunchy-granola days, when soy flour and whole wheat went into everything. I do frequently add half a block of tofu to my pureed cream-style soups, like that lovely brocolli soup of yours. It adds a nice richness without anyone ever knowing it's there.

 Yes, you'll just have to roll up your sleeves and make more cinnamon rolls, o well...

tattooedtonka's picture
tattooedtonka

I will try some of the other recipes in the book, just not this one... :)

And browndog, no worries, the dogs wouldnt even eat the rolls... My Sasha girl just smelled it, looked up at me, then turned and walked away....  Guess she was smarter than I was, because I took a bite... ;)

TT

 

AnnieT's picture
AnnieT

TT, I was sure you were going to bake a roll for every member! Sorry they didn't work out for you, but I didn't think tofu cinnamon rolls were quite you somehow, A.

tattooedtonka's picture
tattooedtonka

You got me Annie, I am not a very health conscious baker over all.  I think the thing  I like most about fresh bread is the part where I get to put on the soft butter.  I sure do love butter.  Almost as much as garlic.  And chocolate, did I mention chocolate. Oh I think I have to make some of your shortbread again too.  

 It will be awhile before I do another recipe with tofu however.  But I like to experiment so at least I had a fun time. 

And you have to admit, the name kinda stops you in your tracks doesnt it?  I flipped to the page this was on, and was like wooah there. What is this?  Tofu Cinnamon Rolls.  Oh yeah, I gotta try this.

TT

Thegreenbaker's picture
Thegreenbaker

mmmmmm butter on nice warm fresh bread. I think that is one of the best things in the world :) Next to chocolate. and garlic, but the last two dont quite go together. ;)