If you do not mill your own flour yet, simply replace the flour measure with unbleached all-purpose flour. To learn more about milling your own flour see: Getting Started - Milling. Also see Real Bread and History of White Flour
Dough
Preheat oven to 350 degrees. Butter-grease baking dish, cake pan or muffin tin.
Raisins: For softer raisins, place them in a bowl and cover by an inch or so with a flavored liquid such as apple juice or bourbon or just water. Tip: If you do not soak firm raisins they will be firm in your rolls.
Mill your whole wheat (berries) into flour.
Note: One cup of grain will produce about 1-1/2 cups flour; so, simply divide the total cups of flour needed by 1.5 to get the number of cups of grain you will need to mill. Example: 6 cups flour needed divided by 1.5 = 4 cups grain to be milled.
I add bean flour into most of my baking: breads, biscuits, cookies, etc. Beans have so much to offer in the way of protein, fiber and tons of nutrients. So why not power-up those baked goods!
No, you will not taste the beans once your cinnamon rolls are cooked. Again, check out my Getting Started-Milling page to learn more. 1 Tablespoon dried beans per cup of grain. I like to use dried navy beans or baby Lima beans; however, pretty much any dried bean will work.
Flax Seed: Now, grind up your flax seed in your Mini Seed Mill, coffee grinder or blender.
To benefit from all the nutrients of the flax seed you want to grind it fresh every time. The body does not utilize whole flax seed.
In a large mixer bowl - (I use the Bosch Universal Plus Mixer - AWESOME mixer!),
Stir to blend the first 7 ingredients. Position dough hook on mixer; add half the flour and yeast; mix on low for about a minute.
Start adding the remaining flour, 1/2 cup at a time until the dough cleans the side of the bowl. Stop adding flour!
Dough should be slightly sticky, so do not add too much flour or your rolls will come out dense and heavy.
Start your timer and knead for 6 minutes.
For even softer rolls cover bowl and allow dough to rise 20-45 minutes.
Pour some olive oil on your hands and work surface.
Do not use flour on your work surface; the added flour can cause the dough to become heavy.
Roll or press dough into about an 8x10 inch rectangle, 1/4 inch thick. The thinner the dough the more goody inside. I'm all about more goody aren't you?!
Spread the softened butter; sprinkle with plenty of cinnamon, Sucanat and chopped pecans and soaked raisins (drained of course).
Starting on one long side, roll dough similar to rolling a sleeping bag. As you roll, pull the dough toward you a little to make the roll tight. Pinch seam.
Cut rolls about 1-1/2 inches wide (about 2 fingers width) using a dough cutter, sharp knife or dental floss.
Place cut rolls in your well butter-greased baking dish. Not required, but for fluffier rolls, cover with plastic wrap and allow to rise 15-20 minutes.
Bake in a preheated 350 degree oven for 20-25 minutes.
Coconut Oil - Coconut oil is so good for you. If you do not want the taste of coconut then you can use expeller-pressed coconut oil which does not taste or smell like coconuts. See my Ingredients page for more nutritional details.
Sucanat - Sucanat is real brown sugar. It is dehydrated cane juice with the molasses still in it. See my Ingredients page for more nutritional details.
Real Salt Sea Salt - My favorite salt, so full of flavor. Real Salt Sea Salt brand is true sea salt and the only brand I use. It contains all the trace minerals which are absolutely needed by the body. See my Ingredients page for more nutritional details.
Lecithin - Lecithin is an emulsifier, but more importantly it helps metabolize saturated fat and cholesterol. See my Ingredients page for more nutritional details.
Flax Seed - Flax seed is a great source for those all-important omega-3's and other nutrients. But, to get any benefit you must grind the seeds up fresh. Use your NutriMill Mini Seed Mill, coffee grinder or blender.
See my Ingredients page for more nutritional details.
See Getting Started Milling your own flour.
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