Whole Wheat "Conference" Cinnamon Rolls

adapted from Better Homes and Gardens cookbook
submitted by Ashley Boyer

Basic Roll Dough
1pkg. Active dry yeast (1 TBS)

1/4 cup warm water

1 cup milk scalded ( hot)

1/4 cup raw honey

1/4 cup butter

1 tsp. Salt

3 ½ cups whole wheat flour (I used 1/2 cu of white flour and 3 whole wheat)

1 egg

Soften yeast in warm water until bubbly. Heat milk in small pot on stove. Combine milk, honey, butter, and salt; cool to lukewarm. Add 1-1/2 cup of flour; beat well. Beat in yeast and egg. Gradually add remaining flour to form soft dough, beating well.(I usually knead my dough about 5 min.) Place in greased bowl, turning once to grease surface. Cover and let rise til double (about 1 ½ hr.) Punch down. Shape as desired.

For Cinnamon Rolls.

On lightly floured surface, roll ½ of dough to rectangle about 16x8in. Spread dough with 1 TBS. Melted butter, and sprinkle with maple syrup (could use brown sugar instead). Sprinkle with Ground cinnamon. (Can add raisins if desired) Roll up lengthwise, pressing dough after each turn, and seal edge; cut in 1 in slices. Place cut side down in greased pan. (Repeat process with other half of dough) Cover; let rise til double (another hour). Bake in over 375 deg. For 15 to 17 min.

Frost with icing while warm, if desired.

2 Tbs. Butter

1 cup powdered sugar

milk to thin to right consistency

1/2 tsp vanilla