- 3 cups Whole Grain Bread Flour
- 1/4 cup sugar
- 1 tsp cinnamon
- 1 tsp salt
- 1 package active dry yeast 1 package
- 1/4 cup warm water 115-120°F
- 2 eggs
- 1/2 cup olive oil
- 1/2 cup or more non-fat milk, room temp.
- 1 tsp vanilla extract
- 1/3 cup brown sugar packed
- 4 tsp cinnamon
- 1/4 cup olive oil
- Into a mixing bowl, add the 1/4 warm water 115-120° and contents of one yeast package, plus one tsp of sugar. let sit for approximately 5 minutes to ensure active.
- While waiting on the yeast, in a medium sized bowl, add all dry ingredients (3 cups bread flour, 1/4 cup sugar, 1 tsp cinnamon, 1 tsp salt) mix well.
- To the yeast, add the oil (1/2 cup) and the 2 eggs, mix to combine
- Now this is the step that makes thing a little scary to people, when preparing a yeasted bread product. The addition of the rest of the liquid to the dry ingredients and getting a good workable dough that is not too sticky and not too dry. To get a good pliable dough, you should add your liquid in a slow but steady stream as you add the flour little by little. This will ensure you do not add too much liquid and it becomes too sticky, or not enough liquid and it becomes too Continue to knead the dough for approximately 10 minutes. This is the key whether you are using a stand mixer, or mixing it by hand: Not too sticky and not too dry! That in mind lets go to our next and final step before rolling out, shaping and letting the buns rise.
- Here we go! Add your dry ingredient bread flour mixture a little at a time (approximately one cup at a time) to the liquid mixture, If using a stand mixer, add a slow but steady stream of milk as you add the flour mixing well after each addition-- do not add all of the milk at once as you may have some left over after the last cup of flour is added. Add enough milk to get the dough to look like a shaggy mass that no longer sticks to the sides of the bowl. If it does stick, add a bit more flour, if too dry a bit more milk.
- Let your dough rest for approximately 30 minutes covered with plastic wrap in the bowl. (gives you enough time to clean up and prepare your work surface and baking dishes and prepare the filling)
- Filling preparation: Add the 1/3 cup brown sugar and 4 tsp cinnamon, mix well, then add the 1/8 cup olive oil, mix well.
- Roll out your dough on a lightly dusted surface of flour and begin to roll out your dough to roughly 1/8-1/4" rectangle roughly the size of the baking dish you will be using (approximately 10x13) note: make sure the dough does not stick to your work surface, you still have to roll it up!
- Lightly brush your dough surface with olive oil to help the filling adhere then start sprinkling on the filling pressing down lightly to ensure it sticks to the surface, although will not entirely stick, that is alright, when rolled it all rolls in.
- Now, beginning with the long edge closest to you, using two hands, roll-up the dough, pinching it together as you roll. When done, rolling, moisten the end with water to ensure it seals (does not come unrolled). Press the loose ends on either side in so your roll is uniform. I sometimes trim then ends, then tuck in to make it more uniform.
- Grease your 13x9 baking dish (we recommend pyrex) then go back to the roll and cut equal pieces and place the rolls cut-side-up evenly in the prepared baking dish. Cover with plastic wrap and let rise in a warm place until double in bulk. (approximately 60-90 minutes. NOTE: to cut your rise time in half, do the following. preheat your oven to 170° then turn it off. Place the buns covered with the plastic wrap in the baking dish into the oven and let rise in there. The temperature is not hot enough to melt the plastic (just make sure the oven is turned off!) and elevated enough in temperature to rise the buns in almost 1/2 the time!
- When the buns are double in size, remove from oven, and pre-heat oven to 350°. When oven is ready, place buns, uncovered into the oven and bake for approximately 12-16 minutes or until slightly golden on top. Remove from the oven and place dish on top of a wire wrack and let cool for approximately 15 or so minutes before you apply glaze. To make a simple glaze use 1/2 cup confectioners sugar with 1 tsp vanilla extract and add enough water 1 tsp at a time to get a consistency of slightly thick but fluid glaze, this way it does not run off the buns and end up on the bottom of the baking dish. Serve immediately and enjoy! To reheat, place in a microwave for approximately 20 seconds.