Serves: 16
Total Calories: 173
In large bowl, combine 1/2 cup of the all-purpose flour, whole wheat flour, sugar, salt and yeast blend well. In small saucepan, heat milk, water and shortening until very warm (120 to 130°F.). Add warm liquid to flour mixture.
Stir by hand until dry ingredients are moistened. Stir in an additional 1/4 to 3/4 cup all-purpose flour to form a stiff dough.
On floured surface, knead in remaining 1/4 to 3/4 cup all-purpose flour until dough is smooth and elastic, about 5 minutes. Place dough in greased bowl cover loosely with plastic wrap and cloth towel. Let rise in warm place (80 to 85°F.) until light and doubled in size, about 1 1/4 hours.
Grease 9- inch square pan. Punch down dough several times to remove all air bubbles. On lightly floured surface, roll into 16 x 12-inch rectangle. In small bowl, combine brown sugar and margarine blend well. Spread evenly over dough sprinkle with nuts. Starting with 16-inch side, roll up tightly, pressing edge to seal. Cut into 16 slices place cut side down in greased pan. Cover let rise in warm place until light and doubled in size, about 45 to 60 minutes.
Heat oven to 350°F. Uncover dough. Bake 25 to 30 minutes or until golden brown. Cool 2 minutes turn onto serving plate or foil.
HIGH ALTITUDE - Above 3,500 feet: Bake at 375°F. for 25 to 30 minutes.
Nutrition Per Serving (1 roll): Calories 210 Protein 3g Carbohydrate 31g Fat 8g Sodium 190mg
From "Pillsbury Best of the Bake-Off® Cookbook." Copyright 2004 General Mills. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
This Whole Wheat Caramel Rolls recipe is from the Pillsbury Best of the Bake-Off® Cookbook Cookbook. Download this Cookbook today.
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