Cinnamon Raisin Rolls
- Yield 32 servings
- Prep 30 mins
- Cook 15 mins
- 4 1/2 cups all purpose flour
- 2 cups whole-wheat flour
- 1/4 cup sugar
- 1 (1/4-ounce) package active dry yeast
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 2 cups 1% low-fat milk, plus extra for glazing
- 1/4 cup margarine or butter
- 1 egg
- 2 egg whites
- 2 cups California raisins
- 1/4 cup powdered sugar
- 1 tablespoon lemon juice
- In a bowl, combine flours, sugar, yeast, cinnamon and salt.
- In a saucepan, slowly heat the milk and margarine over low heat until very warm. Remove from heat and beat into dry ingredients until thoroughly mixed. Whisk egg and egg whites together and stir into dough with raisins. Continue mixing for 2 to 3 minutes or until dough comes away from sides of bowl.
- Shape dough into a ball and turn out onto a floured work surface. To knead, lift one edge and fold it toward center, pressing down with the other hand. Give dough a quarter turn and repeat folding and pressing. Knead for 8 to 10 minutes or until dough is smooth, elastic and does not stick to the surface. Place dough in a lightly greased bowl and turn over. Cover loosely with plastic wrap and a towel. Leave in a warm place for 2 hours or until doubled in size.
- Turn out dough onto a lightly floured surface. Push your hand into center of dough, then pull edges to center and turn over. Divide evenly into 32 pieces.
- Preheat oven to 350F. To shape, roll each piece into a 6-inch rope. Tie each into a knot. Place on 3 greased baking sheets; cover; and let rise until doubled.
- Brush with milk. Bake 15 minutes or until rolls are golden and sound hollow when tapped. Blend powdered sugar and lemon juice; brush on warm rolls.
Recipe by The How-to-Book of Healthy Cooking, a Reader’s Digest Cookbook, courtesy of the California Raisin Marketing Board