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Granite Mountain Chalet Bed and Breakfast Inn

Sutton, Alaska

Specialty Recipe

Whole Wheat Cinnamon Rolls

1 teaspoon honey
2 Tablespoons active dry yeast
2 cups warm milk (110 to 115 degrees Fahrenheit)
2 eggs
1 teaspoon salt
5 to 6 cups unbleached flour
2 cups wheat flour
4 Tablespoons margarine or unsalted butter
1-3/4 cups brown sugar
1 Tablespoon cinnamon

Mix 1/3 cup warm water (at 110 to 115 degrees Fahrenheit) and 1 teaspoon honey. Sprinkle dry yeast over top and let sit for 5 to 10 minutes. Stir 2 cups warm milk, 2 eggs, 1 teaspoon salt, 2 cups unbleached flour, and 2 cups wheat flour (you can decrease the whole wheat flour and increase the white flour, depending on your desire.)

Beat in 3 to 4 cups of unbleached flour. Knead for 10 minutes until smooth and elastic on the floured counter. Coat bowl in oil and add dough. Turn ball of dough to coat with oil and cover. Set aside in a warm place (80 to 85 degrees) to rise double in size for about 1 hour.

Lightly oil a 12 x 16-inch baking pan, then brush with a little of the 4 Tablespoons of margarine or unsalted butter. Sprinkle with 1/4 cup of brown sugar and 1 Tablespoon cinnamon.

Punch down dough and turn onto a lightly floured counter. Roll into a 18 x 24-inch rectangle. Brush dough with the remaining margarine, 1-1/2 cups brown sugar, and 2 Tablespoons cinnamon. Roll starting with the long side and pinch edges. Slice into 12 slices. Arrange cut side up in pan about 1 inch apart. Rise for 45 minutes or until doubled.

Bake at 350 to 375 degrees for 15 to 20 minutes or until golden brown.

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