Whole Wheat Caramel Rolls Recipes

Steps:

• In a large bowl, combine the whole wheat flour, sugar, yeast and salt; set aside. In a large saucepan, heat milk, water and butter to 120°-130° add to dry ingredients; beat just until moistened. Add egg; beat until smooth. Stir in enough all-purpose flour to form a soft dough. , Turn onto a floured surface and knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl; turn once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. , Punch dough down; shape into 12 balls. Place in a greased 9-in. square baking pan. Cover and let rise until doubled, about 1 hour. , Meanwhile, preheat oven 400°. If desired, brush tops of rolls with oil. Bake until golden brown, 15-20 minutes. Cover loosely with foil if top browns too quickly. Remove from pan to a wire rack to cool.

Steps:

• Grease 13x9-inch pan with shortening. In small bowl, mix all topping ingredients except pecans until well blended; spread evenly in pan. Sprinkle pecans evenly over top.
• In large bowl, mix whole wheat flour, 1/4 cup granulated sugar, the salt and yeast. In 1-quart saucepan, heat water and 1/4 cup butter until very warm (120°F to 130°F). Add warm liquid and egg to flour mixture; beat with electric mixer on low speed until moistened, scraping bowl frequently. Beat on medium speed 3 minutes, scraping bowl frequently. Stir in enough all-purpose flour until dough pulls cleanly away from side of bowl.
• On floured surface, knead dough 3 minutes. With rolling pin, roll dough to 15x7-inch rectangle.
• Spread 2 tablespoons butter over dough. In small bowl, mix 1/4 cup granulated sugar and the cinnamon; sprinkle evenly over butter.
• Starting with 15-inch side, roll up dough tightly; pinch edge of dough into roll to seal. Cut into 12 slices; place cut side down in pan over topping. Cover loosely with plastic wrap; let rise in warm place until doubled in size, about 45 minutes.
• Heat oven to 350°F. Uncover dough; bake 30 to 35 minutes or until golden brown. Cool in pan 1 minute. Place heatproof serving platter or tray upside down onto pan; immediately turn platter and pan over. Remove pan.

Steps:

• In a large bowl, stir the yeast into the warm water and allow to stand for 5 minutes or until frothy.
• Stir in eggs and butter; beat in 5 cups of hot roll mix; let rest 2 minutes.
• Add enough of the remaining mix to make a soft dough, turn out onto a lightly floured surface and knead until smooth, 7 to 10 minutes.
• Clean and grease bowl, place dough in bowl, turning to grease all sides.
• Cover with a damp towel, let rise in a warm place until doubled in bulk.
• Prepare the Cinnamon Butter by melting the butter in a small saucepan. Stir in cinnamon, brown sugar, raisins and nuts; continue stirring until sugar dissolves. Remove from heat and set aside.
• Prepare the Caramel Topping by combining the whipping cream, brown sugar and nuts in a small bowl; set aside.
• Punch down dough and let rest for 10 minutes; on lightly floured surface, roll out dough to a 20 inch x 12 inch rectangle, about 1 inch thick.
• Spread with Cinnamon Butter; roll up jelly-roll fashion; using a sharp knife, cut dough into twenty 1 inch slices.
• Spread Caramel Topping evenly in a 15 inch x 10 inch baking sheet with raised sides; arrange slices on topping, cut-side down; cover with a damp towel and let rise in a warm place until doubled.
• Preheat oven to 375 degrees, bake rolls 20 to 25 minutes until golden brown.
• Cool on a rack for 5 minutes, invert rolls and pan onto a large platter; remove pan.
• Serve warm.

Steps:

• In large bowl, combine 1/2 cup of the all-purpose flour, whole wheat flour, sugar, salt and yeast blend well. In small saucepan, heat milk, water and shortening until very warm (120 to 130°F.). Add warm liquid to flour mixture.Stir by hand until dry ingredients are moistened. Stir in an additional 1/4 to 3/4 cup all-purpose flour to form a stiff dough.On floured surface, knead in remaining 1/4 to 3/4 cup all-purpose flour until dough is smooth and elastic, about 5 minutes. Place dough in greased bowl cover loosely with plastic wrap and cloth towel. Let rise in warm place (80 to 85°F.) until light and doubled in size, about 1 1/4 hours.Grease 9- inch square pan. Punch down dough several times to remove all air bubbles. On lightly floured surface, roll into 16 x 12-inch rectangle. In small bowl, combine brown sugar and margarine blend well. Spread evenly over dough sprinkle with nuts. Starting with 16-inch side, roll up tightly, pressing edge to seal. Cut into 16 slices place cut side down in greased pan. Cover let rise in warm place until light and doubled in size, about 45 to 60 minutes. Heat oven to 350°F. Uncover dough. Bake 25 to 30 minutes or until golden brown. Cool 2 minutes turn onto serving plate or foil.HIGH ALTITUDE - Above 3,500 feet: Bake at 375°F. for 25 to 30 minutes.Nutrition Per Serving (1 roll): Calories 210 Protein 3g Carbohydrate 31g Fat 8g Sodium 190mgFrom "Pillsbury Best of the Bake-Off® Cookbook." Copyright 2004 General Mills. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Steps:

• Stir sugar in warm water in large bowl.
• Sprinkle yeast over top.
• Let stand 10 minutes.
• Stir to dissolve yeast.
• Beat in next 5 ingredients in order given.
• Beat on medium for about 2 minutes until smooth.
• Work in enough whole wheat flour until dough pulls away from sides of bowl.
• Turn out onto floured surface.
• Knead 8 to 10 minutes until smooth and elastic.
• Place in greased bowl, turning once to grease top.
• Cover with clean tea towel.
• Let stand in warm place until doubled in bulk, about 1 1/4 hours.
• Punch dough down.
• Cut off egg-sized pieces.
• Shape into buns.
• Place on greased baking sheet.
• Cover again with tea towel.
• Let rise until doubled, about 45 minutes.
• Bake in 350 oven for 15-20 minutes or until nicely browned.
• Makes 18 buns.