Monday, May 25, 2009
Update on Cinnamon Rolls
Ok, so I made these again adding the Light Smart Balance back in and using some whole wheat flour. They were better than before by adding a little fat to the dough. Oh, and I made 9 instead of 12. I will just go ahead and put the recipe on here too with the changes. It was very moist outside yesterday (when I made them and then refrigerated them) and I discovered that does really affect the dough. So, remember that if you bake any breads that require yeast...you will probably need a little more flour!
Cinnamon Bread with Potato Dough
(adapted from Go Dairy Free Tender Squash Rolls-get this book!)
3/4 cup Light Soymilk
1/2 cup or 4 oz. cooked mashed potato (I have microwaved and boiled the potato and both work)
2 TBSP Unsweetened Applesauce
2 TBSP Smart Balance Light
2 1/4 tsp rapid rise yeast
2 cups All Purpose Flour
1/2 Whole Wheat Flour
1 tsp salt

Filling
1/2 cup light brown sugar
2 tsp cinnamon
2 TBSP Light Smart Balance

Glaze
1 cup powdered sugar
1-2 TBSP water or non dairy milk

Heat soymilk in the microwave for about 1 minute (to 120-130 degrees). In a bowl, mash the potato, smart balance and applesauce until smooth (I used a fork). In a separate mixing bowl, combine the yeast, 2 cups of flour and salt. Add the soymilk and potato mixture to the flour mixture and mix until combined. Add more flour a 1/4 cup at a time. I used 2 1/2 cups at this point. Knead dough for 5 minutes (I did this in my mixer). Spray a large bowl with cooking spray and then place your kneaded dough in it. Turn in over to coat the top of the dough. Dampen a towel with water and microwave it for 1 minute. Place the warm towel over the dough and place it in the microwave...don't turn it back on (this forms a nice proofing box) - or put it in a warm place. Let the dough rise for about an hour or until doubled in size.

Combine the filling ingredients with a fork. Next, spray an 9 or 10 inch square baking pan with cooking spray. On a Silpat or floured counter roll the dough into a 12 x 10 rectangle. Sprinkle the filling mixture on the dough evenly and press it in a little. Roll the dough up starting with the long end. Press the seem to seal. Cut into 9 equal buns. Place in the prepared dish.

Option 1
Microwave the towel for about a minute. Place the warm towel over the rolls and place them back in the microwave or a warm place. Let rise for 30 minutes to an hour until doubled in size. Place in a preheated 375 degree oven for 15-20 minutes. Bake until golden brown.

Option 2
Cover with a towel and place in the refrigerator over night. Pull out of the fridge in the morning and microwave the towel for about a minute. Place the warm towel over the rolls and place them back in the microwave or a warm place to double in size, about 30 minutes. Place in a preheated 375 degree oven for 15-20 minutes. Bake until golden brown and still gooey!

Combine glaze ingredients and mix until smooth. Pour over warm rolls and eat!

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posted by Sarena Shasteen - The Non-Dairy Queen @ 8:12 AM  
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Sarena Shasteen - The Non-Dairy Queen
Home: Atlanta, GA, United States
About Me: Lactose Challenged
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