1 files changed, 125 insertions, 0 deletions
diff --git a/03-12-whole-wheat-cinamon-rolls.md b/03-12-whole-wheat-cinamon-rolls.md
new file mode 100644
index 0000000..a1661dd
--- /dev/null
+++ b/03-12-whole-wheat-cinamon-rolls.md
@@ -0,0 +1,125 @@
+## Whole Wheat Cinnamon Rolls & Sticky Buns
+
+***JMonkey***
+
+> I make these for breakfast every so often. They’re 100% whole wheat,
+> but, really, you'd not know it, especially if you use buttermilk in
+> the dough. That's not to say that they’re exactly healthy, but
+> however detrimental they may be to the body, these warm sticky buns
+> are awfully good for the soul on a grey and chilly weekend morning.
+
+**Dough Formula**
+
+* Whole wheat flour: 100%
+* Milk or buttermilk: 58%
+* Egg: 12.4%
+* Honey: 18.8%
+* Butter, melted: 6.2%
+* Salt: 2%
+* Instant yeast: 1.3%
+
+**Dough Ingredients**
+
+* Whole wheat flour: 450 grams; 3-4 cups
+* Lukewarm buttermilk or milk: 275 grams; 1.25 cups
+* Egg: 1 large, lightly beaten
+* Honey: 85 grams or 1/4 cup
+* Butter, melted: 28 grams or 2 Tbs
+* Salt: 9 grams or 1.25 tsp
+* Instant yeast: 6 grams or 2 tsp
+
+**Filling ingredients**
+
+* Brown sugar: 210 grams or 1 cup packed
+* Egg White: 1 large
+* Cinnamon: 14 grams or 2 Tbs
+* Salt: Just a pinch
+* Currants or raisins: 100 g; or 2/3 cup
+* Chopped pecans or walnuts: 60 grams or ½ cup
+
+**Sticky Bun Topping Ingredients**
+
+* Brown sugar: 140 grams; 5 ounces; 2/3 cup packed
+* Cinnamon: 2 to 3 grams; 1 tsp
+* White flour: 3-4 grams or 1 tsp
+* Salt: Just a pinch
+* Melted butter: 56 grams; 2 ounces; 4 Tbs
+* Corn Syrup, honey or brown rice syrup: 39 grams; 1 3/8 ounces; 2 Tbs
+* Chopped pecans: 106 grams; 3.75 ounces; 1 cup
+
+ 
+**Cinnamon Roll Glaze**
+
+* Powdered sugar: 120 grams or 1 cup
+* Lemon juice, milk or water: 15-30 grams or 1-2 Tbs
+
+**Mixing**
+
+If the honey's cold, I like to put the butter and honey in the same
+bowl and heat it for about 1 minute on medium power in the microwave.
+But, however you do it, first mix the milk, egg, honey and butter.
+Mix the flour, salt and yeast in a separate bowl, and then add to the
+liquids. Mix until everything is hydrated. If you wish, you can knead
+the traditional way now, or do as I do and use the stretch and fold
+method starting at ½ hour after mixing, and doing two more folds 20
+minutes apart.
+
+You may have to adjust the flour or add some water -- the dough
+should be tacky, but not sticky. In any case, if you've kneaded, the
+dough will be ready in 60-90 minutes and, if you've done the stretch
+and fold, it'll be done in about 2 hours.
+
+**Filling and Topping**
+
+Meanwhile, for the filling, mix everything together until smooth
+except the dried fruit.
+
+If you’re making sticky buns, mix the topping ingredients except for
+the pecans. Corn syrup will give you a better consistency for the
+topping because it prevents the sugar from crystallizing, but I don't
+often have it on hand, and have had good results with both the
+alternate ingredients.
+
+If you’re making cinnamon rolls, you can mix up the glaze now and
+cover it, or you can wait until the buns are just about to come out of
+the oven. Start with 1 Tbs of lemon juice, milk or water (I really
+like the flavor that lemon juice gives to the glaze) and stir it,
+adding more liquid until you get the consistency you like.
+
+**Shaping**
+
+Grease a 9 x 13 inch pan. If you’re making sticky buns, spread the
+topping on the bottom of the pan, placing the pecans on top.
+
+Then, on a lightly floured surface, roll out the dough into a
+rectangle that's roughly 12 x 16 inches. Spread the filling over the
+dough, leaving a margin of about an inch or so on the top and bottom
+edges. Scatter the dried fruit and the nuts over the filling.
+
+Roll the dough into a log and then, using a serrated knife or some
+dental floss, divide the log in half. Next, cut the two halves in
+half. Finally, divide each of these sections into three so you end up
+with 12 buns. Place the buns in the pan.
+
+If you want your buns now, let them rise for about an hour or so until
+they're just barely touching each other, and then bake. But, if you
+want to bake them the next morning, simply cover the pan tightly with
+plastic or aluminum foil, and pop them in the refrigerator or a cold
+room (if it's in the 40s or 50s, I sometimes just put them outside).
+The next morning, you may want to let them warm up for about 1 hour
+before baking, but I find mine are usually ready to go into the oven
+right away. You’ll know they’re ready when the buns are touching each
+other and are about 50% bigger than they when you shaped them.
+
+**Baking**
+
+Bake at 350 degrees for about 30 minutes. When they are baked, for
+sticky buns, put foil or parchment paper over the top of the pan, and
+quickly invert it onto a cooling rack. Scrape any topping left in the
+pan on top of the buns.
+
+For cinnamon buns, leave the rolls in the pan and drizzle the glaze
+over them with a fork or a spoon.
+
+They should probably cool for 20-30 minutes before you dig in, but
+I'll leave that to your discretion.