Thursday, January 19, 2017

Soaked Grain Cinnamon Rolls

I've been looking for a healthy cinnamon roll recipe and this one has worked well.  
4 cups freshly ground hard white winter wheat (I use Prairie Gold)
1 1/4 cups buttermilk (homemade or storebought, just make sure the store bought has live cultures/bacteria in it)
3/4 cup extra virgin coconut oil, melted
¼ cup warm water
1 Tablespoon dry instant yeast
2 Tablespoons Sorghum  (Blackstrap Molasses, or honey could be used)
1 tsp. Salt
½ tsp. Baking soda
1 (may need a bit more or less) cup unbleached organic white flour
1 to 2 sticks of butter (softened to room temp, spreadable texture)
1/4 to 1/2 cup organic extra virgin coconut oil (also softened)
Cinnamon and yet more Cinnamon
Rapadura, Cane Sugar or anything that you can justify as being healthier than white sugar
Raw Honey
Directions for Assembly:
Warm butter-milk and coconut oil and mix in with Whole Wheat flour.  Save the white flour for later.
Dough should not be super sticky but since this is for cinnamon rolls and not loaf bread. Form a ball and place in the bowl, cover with cheesecloth and leave in a warm place overnight (12-24 hours).
In the morning, combine water, Sorghum, salt and baking soda in a measuring cup and mix well. Add instant yeast and cup of white flour directly to the dough and pour wet ingredients over top. Mix until it is smooth and the “elastic bands” as some call it are visible as the gluten activates. Form a nice ball and again place your dough back into the bowl and cover with cheesecloth. Allow it to rise until it had doubled in size. Pummel dough down, knead it for just about a minute. Lightly sprinkle your “rolling” area with white flour, use a bit more if the dough is still a bit sticky to make sure it doesn’t superglue itself to the surface.  
 Roll roll and roll some more. Once it is all rolled out nice and thin (not pie crust thin but just barely thicker. Keep in mind this will puff up considerably in size and the flavor is better the less dough/bread there is and the more toppings so don’t be afraid of thin!)
Slap dab and smear the butter and coconut oil all over your huge spread of dough.Once a generous layer of fatty goodness has been successfully applied you can move onto the sprinkle and plop phase.
Add Cinnamon.
Follow the cinnamon up with sweetener. Now is the time to roll everything up into one big log of dough. Here is something else that is easy to have go wrong. Make sure you keep even “tension” as you roll and don’t allow loose or floppy areas to get rolled up. Once it is all rolled up a long piece of unflavored floss or double up a piece of heavy duty, good quality sewing thread.
Plop in a pre-greased baking dish of your preference. Spread some softened butter over the tops of my rolls before sliding them into the oven and the butter keeps the tops nice and soft while the middles are baking.Allow to rise to roughly double and slide into the oven to bake for roughly 30 minutes at 350.