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APRICOT BREAKFAST ROLLS
1 package (1/4 oz.) active dry yeast
1/2 cup warm water (110° – 115°)
2 cups warm fat-free milk (110° – 115°)
1 tsp. salt
1 cup whole wheat flour
3 1/2 – 4 1/2 cups all-purpose flour
2 jars B&R Farms Apricot Preserves
1/2 tsp. ground cinnamon
1 cup confectioners’ sugar
2 tbsp. cold fat-free milk
In a mixing bowl, dissolve yeast in warm water. Stir in warm milk, salt, whole wheat flour and 3 cups all-purpose flour; beat until smooth. Stir in enough remaining all-purpose flour to form a soft dough. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a bowl coated with nonstick cooking spray, turning once to coat top. Cover and let rise in a warm place until doubled, about 1 1/4 hours.
Punch dough down. Turn onto a floured surface; knead 8 times. Cover and let rest for 5 minutes. Roll into a 18-in. square. Spread 1 cup of Apricot Preserves to within 1/2 in. of edges; sprinkle with cinnamon. Roll up jelly-roll style; pinch seam to seal. Cut into 12 pieces; place in a 13-in.x 9-in. x 2 in. baking dish coated with nonstick cooking spray. Cover and let rise until doubled, about 30 minutes.
Bake at 350° for 30-35 minutes or until lightly browned. Cool on a wire rack for 30 minutes. For glaze, in a bowl, combine confectioners’ sugar, cold milk and remaining Apricot Preserves. Drizzle over rolls. Yield: 1 dozen.
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