Adapted from Mennonite Girls Can Cook
3/4 cup warm water
1 cup warm milk
1 1/2 T instant yeast
1/2 cup honey
1/2 cup butter, melted
1 1/2 tsp salt
5 cups whole wheat flour
2 cups white flour
3 T vital gluten (optional)
Mix together water, milk, yeast, eggs, honey, and butter. Stir well.
Add whole wheat flour, white flour and vital gluten and stir well.
Allow to rest for 5 minutes.
Stir, adding additional flour if needed. Dough should be sticky. Do no be tempted to add too much flour.
Place in greased bowl, cover and allow to rise.
Topping: (also called the slurry)
1/2 cup softened butter
1 cup brown sugar
1/4 cup honey
3 T water
1 cup pecans, almonds, or walnuts if desired
Cream topping ingredients (all but nuts) together. Spread topping in two 9x13 pans or four round cake pans. Sprinkle nuts if desired.
1/4 cup melted butter
1/2 cup brown sugar
Repeat with other half of dough.
Allow to rise until double.
Bake at 375 degrees for 20-25 minutes.
While still warm, flip the sticky buns out onto a baking sheet.
- For cinnamon rolls, omit the topping and bake rolls in greased pan. Add your favorite caramel frosting if desired.
- For added flavor in the dough - allow dough to rise in the refrigerator overnight or up to four days.
- For quick cinnamon buns any time, place sliced rolls on a baking sheet lined with parchment paper. Immediately place in the freezer. When frozen, place in sealed bag. Two or three hours before baking, get rolls out of freezer and allow to rise and bake. Also may thaw and rise overnight in the refrigerator for ready-to-bake cinnamon rolls for breakfast.