Whole Wheat Caramel Rolls Recipes

ONE-RISE CARAMEL ROLLS

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.

WHOLE WHEAT CARAMEL ROLLS

Steps:

• In the bowl of a stand mixer, combine 1 cup (140 grams) of the bread flour, whole wheat flour, sugar, salt and yeast; blend well.
• In small saucepan or microwave-safe cup, heat milk and water for about a minute or until very warm (120 degrees F). Add warm milk mixture along with shortening or oil to flour mixture. Stir by hand until dry ingredients are moistened.
• Stir in an additional 1/4 cup flour to form a stiff dough. You most likely will not need the remaining flour unless you are kneading by hand or need it for the mat.
• Set the bowl on the stand mixer and attach the dough hook. Begin kneading with the dough hook. At this point dough should leave the sides of the bowl and maybe cling just to the bottom. Knead for about 5 to 8 minutes or until smooth and elastic. Transfer dough to greased bowl, then cover and let rise for 1 hour or until doubled in bulk. If you used regular yeast it might take 1 ½ hours. If you used Rapid Rise it might take 45 minutes to 1 hour.
• While the dough is rising, line a 9 inch square pan with parchment paper and rub generously with butter. If you want, sprinkle some chopped pecans across the bottom of the pan.
• In small bowl, mash the softened butter and stir in the vanilla. If you are using unsalted butter, add a pinch or two of salt. Stir in the brown sugar.
• Punch down dough and remove all air bubbles. On lightly floured surface, roll into16×12 inch rectangle.
• Spread the brown sugar mixture evenly over dough then sprinkle with nuts. Roll into a 16 inch spiral/log pressing edges to seal. Cut into 16 slices and place cut side up in greased pan. Cover and let rise for 45 to 60 minutes (30 if using Rapid Rise).
• Bake in a preheated 350 degree oven for 30-35 minutes. Cool two minutes, then turn onto a sheet of foil so that bottom side is up.

WHOLE WHEAT ROLLS

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.

WHOLE WHEAT DINNER ROLLS

Steps:

• In a large bowl, dissolve yeast in warm water. Add the sugar, shortening, salt, eggs and whole wheat flour. Beat until smooth. Stir in enough all-purpose flour to form a soft dough., Turn onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour., Punch dough down. Turn onto a lightly floured surface; divide into 4 pieces. Shape each into 12 balls. Place 1 in. apart on greased baking sheets. Cover and let rise until doubled, about 25 minutes. , Bake at 375° for 11-15 minutes or until browned. Remove from pans to wire racks. Brush with melted butter. Serve warm.

HONEY WHOLE WHEAT PAN ROLLS

Steps:

• In a large bowl, combine 2 cups bread flour, sugar, yeast and salt. In a small saucepan, heat the milk, butter and water to 120°-130°. Add to dry ingredients; beat just until moistened. Beat in eggs. Stir in whole wheat flour and enough remaining bread flour to form a soft dough. , Turn onto a floured surface; knead until smooth and elastic, about 10 minutes. Cover and let rest 15 minutes., Divide dough into thirds. Roll each portion into a 20-in. rope. Cut each into 20 pieces; shape each into a ball. Grease three 9-in. round baking pans; arrange 20 balls in each pan. Cover and refrigerate overnight., Let rise in a warm place until doubled, about 1-1/4 hours. Bake at 350° until golden brown, 18-22 minutes. Meanwhile, in a small bowl, cream butter. Add honey; beat until light and fluffy. Remove rolls from pans to wire racks. Combine glaze ingredients; brush over warm rolls. Serve with honey butter.

WHOLE WHEAT CARAMEL ROLLS

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.