I did an experiment on Friday – low-sugar sweet rolls, predominately sweetened with dried fruit. And it turned out really well! I combined a couple of different recipes, so I guess it’s “mine” now.
- 1 1/2 cup warm water
- 1/3 cup oil
- 1 1/2 tsp salt
- 1/8 tsp coriander
- 1/2 cup sucanat
- 1 1/2 tsp egg replacer
- 3 1/2 to 4 cups flour (whole wheat, white)
- 1/4 cup bran
- 2 tsp Saf-yeast
- 1/2 cup dates, dried
- 1/2 cup pineapple, dried
- Earth balance
- variety dried fruit (the more variety, the merrier! See ideas below.)
Place first nine ingredients in order in the bread maker and put it on the dough cycle. Check the dough for the first few minutes and add a little bit of extra flour or water as needed to make a good-consistency dough.
In the meantime, rinse dates so flour is removed from them and then boil them with pineapple in a little bit of water. When they are tender, drain them, and blend them so they make a moist paste.
Create dried fruit and nut mixture. Can use: raisins (golden or regular), dried cherries, dried cranberries, currants, coconut, walnuts, or pecans. Or anything else that sounds yummy to you!
When dough cycle is finished, roll into a large rectangle. Spread the mixture of dates and pineapple onto the dough rectangle and cut small pieces of Earth balance margarine and distribute evenly across the dough. Sprinkle dried fruit and nut mixture evenly over dough.
Roll dough up from the longest side. Cut into one inch long pieces. Lay pieces flat on a baking tray, leaving space in between each roll for rising. Let rise in a dark, warm place for 1 hour.
Bake in a pre-heated oven at 350° for 25-35 minutes until golden brown.
- 1/2 cup water
- 1 cup Dari-Free powder (a special kind of milk powder made out of potatoes. REALLY good stuff.)
- vanilla and honey to taste
- 3/4 cup oil
Blend all ingredients except oil. Drizzle oil into blender. Immediately drizzle the glaze over warm sweet rolls. Mmmmmm!