Whole-Wheat Sweet Dough

This recipe is wonderful. It is half whole-wheat flour so it is much healthier than traditional sweet doughs, but it is still light and fluffy. I've used it for cinnamon rolls and sticky pull-aparts, neither of which are healthy, but at least they are a bit healthier this way. Not only are they healthier, but also we genuinely prefer the heartier flavor. There is also a fair amount of sugar in this recipe, and I often add quite a bit less and still have good results.

1 1/2 Tbsp. yeast

1/4 c. warm water

1/4 c. butter

1/2 c. sugar

1 tsp. salt

1 c. hot milk or water

2 eggs, well beaten

2 1/2 c. white flour

2 1/2 c. whole-wheat flour

1. Place yeast into warm water to proof.

2. Mix butter, sugar and salt with the hot milk; set aside to cool.

3. Add yeast to beaten eggs and tehn add the cooled milk mixture.

4. Add flour and mix well. Knead for 5-10 minutes.

5. Form into a ball; cover and set aside to raise until doubled in size.

6. Roll out onto floured board and add desired ingredients to make many different kinds of sweet rolls.

For cinnamon rolls, I divide the dough in half, roll into a rectangle and then sprinkle with sugar, cinnamon, and sometimes raisins or dried crans. Then roll up the rectangle, cut into about 1 1/2 inch slices and place into a buttered pan (9x13 or two 9-inch cake pans). Let rise again and then bake at 375 for 20 to 22 minutes. I usually put some foil over the tops to prevent them from getting too brown.