Yeast Cinnamon Rolls with hard red wheat

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Soft and sweet yeast cinnamon rolls made with hard red wheat. The yeast makes them fast rising while the hard red wheat is freshly milled providing extra nutrition. These yeast cinnamon rolls are delicious with either butter cream or cream cheese frosting. I make these the night before so they are ready for early morning risers.

I have been milling my own wheat for awhile now. When I found out about the chemicals and toxins in the store bought flour, I knew I had to make a big change. Thankfully the process of milling flour is easy. Only one more step was added to my baking steps. Freshly milled flour has more nutrients and minerals than the flour from the store. This is because, when milling flour, the flour looses its nutrients from oxidization. Oxidization is a normal process food goes through. Think about a banana turning brown or an apple turning brown after being cut, the same thing happens for grain when being cut or milled. After about 3 days the flour has lost nearly all of its nutrients and can even become rancid.

A long time ago, people wanted to make flour available to everyone easily at a store. These people knew the flour would spoil after three days. So they invented a steal rolling mill to separate out the bran and germ, which contains natural oil that spoils the flour, from the endosperm. This was a miracle at the time as the flour was now able to store for a long time. Many years go by and we now know that the endosperm contains mostly starch and lacks almost all of nutrients wheat was to contain. By digesting the store flour, people now have gluten intolerance, cancers and diseases that were never around 130 years ago. Thankfully when you freshly mill flour and bake it, most nutrients will stay intact.

To find more information on the history of flour, visit the deception of flour page.

In a large mixing bowl, combine 350 grams of warm water and 100 grams of honey.

Add 1 tablespoon of active dry yeast to honey water.

Let mixture sit until yeast is foamy and active.

Add 2 teaspoons of salt, 80 grams of oil and 1 egg, combine well.

Measure out 540 grams of hard red or white wheat berries.

To see what grain mill I use and how to mill wheat berries, visit Milling Wheat Berries.

Mill berries into flour on finest setting and pour into mixture and stir until combined.

Cover bowl and let sit for 10 minutes to hydrate the flour.

Once hydrated, knead dough for 10-15 minutes until dough is pulling away from side or bowl.

Check dough for gluten formation by doing a window pane test.

If dough doesn't pass test, continue to knead dough for longer.

When dough passes test, cover dough and allow it to double in size. This could take anywhere from 30 minutes to 2 hours depending on the temperature of the place the dough is.

Once doubled, roll dough into rectangle shape, about 12x16.

Spread butter over rectangle dough.

Sprinkle brown sugar and cinnamon over butter.

Spread sugar and cinnamon to blend into butter.

Tightly roll up dough from the short side to the short side. This creates more layers inside dough.

Cut dough log into 12 equal pieces.

Place pieces into a greased or parchment lined 9 X 13 pan.

Cover cinnamon rolls and allow to rise again. Rolls should spread out and be touching each other while also growing taller. This time is usually faster than the 1st rise.

Preheat oven to 350 degrees.

Bake cinnamon rolls for 25- 30 minutes.

Rolls should be gold brown.

Allow to cool before adding cream cheese or butter cream frosting.

I also like doing larger cinnamon rolls with 4 rolls in a 8x8 pan. This recipe will make 8 large cinnamon rolls.

For butter cream frosting, I usually just whip together 2 sticks of softened butter, 1 tablespoon of milk, 1 teaspoon of vanilla extract, and then add powdered sugar until the right consistency, about 4 cups.

Store in an air-tight container at room temperature for up to a week or freeze without the frosting.

Yield: 12 regular or 8 large

Yeast Cinnamon Rolls with hard red wheat

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Soft and sweet yeast cinnamon rolls made with hard red wheat.

Prep Time 3 hours

Cook Time 25 minutes

Total Time 3 hours 25 minutes

Ingredients

• 540 grams (4 cups) of hard red wheat berries
• 350 grams (1&1/2 cups) of warm water
• 100 grams (1/3 cup) of honey
• 1 tablespoon of yeast
• 2 teaspoons of salt
• 80 grams of oil
• 1 egg
• 1 stick of softened butter
• 1 cup of brown sugar
• 1-2 tablespoons of cinnamon powder

Instructions

1. In a large mixing bowl, combine warm water, honey and yeast.
2. Let mixture sit until yeast is foamy and active.
3. Add salt, oil and egg and combine well.
4. Measure out 540 grams of hard red wheat berries.
5. Mill berries into flour on finest setting.
6. Pour flour into mixture and stir until combined.
7. Cover bowl and let sit for 10 minutes to hydrate the flour.
8. Once hydrated, knead dough for 10-15 minutes until dough is pulling away from side or bowl.
9. Check dough for gluten formation by doing a window pane test.
10. If dough doesn't pass test, continue to knead dough for longer.
11. When dough passes test, cover dough and allow it to double in size.
12. Once doubled, roll dough into rectangle shape, about 12x16.
13. Spread butter over rectangle dough.
14. Sprinkle brown sugar and cinnamon over butter.
15. Spread sugar and cinnamon to blend into butter.
16. Tightly roll up dough from the short side to the short side. This creates more layers inside dough.
17. Cut dough log into 12 equal pieces.
18. Place pieces into a greased or parchment lined 9 X 13 pan.
19. Cover cinnamon rolls and allow to rise again.
20. Preheat oven to 350 degrees.
21. Bake cinnamon rolls for 25- 30 minutes.
22. Rolls should be gold brown.
23. Allow to cool before adding cream cheese or butter cream frosting.
24. For butter cream frosting, I usually just whip together 2 sticks of softened butter, 1 tablespoon of milk, 1 teaspoon of vanilla extract, and then add powdered sugar until the right consistency.
25. Store in an air-tight container at room temperature or freeze.

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