|Step 1: Using the WonderMill
Using your WonderMill grind 6-8 cups of wheat (we recommend hard white). This will yield 10-12 cups of flour.
|Step 2: Mix Dry Ingredients
Mix all dry ingredients together. Stir well.
|Step 3: Add Wet Ingredients
Mix the wet ingredients and the dry ingredients for one minute in an electric mixer. Add the eggs after the dry ingredients and wet ingredients are mixed.
|Step 4: Mix
Mix on low speed for 3 to 4 minutes. Add approximately 6 cups of white flour or enough to make a firm dough. The dough should be a little bit sticky to the touch.
|Step 5: Knead
Knead on speed 2 for 6 minutes. The gluten will develop in the dough and the dough will lose the stickiness. The dough will be soft. If it is heavy just add a small amount of water (about 1/4 Cup) and mix 2 minutes more.
|Step 6: Roll
Let the dough raise for 25 minutes or until doubled in size. Cut the dough in half and roll 1/2 of it in a long rectangle. Spread with melted butter and top with sugar and cinnamon. Roll dough into a long roll from back to front.
|Step 7: Cut
Cut the roll with dental floss in 1" lengths and put 12 rolls on a jelly roll pan. Putting only 12 rolls on a pan gives the rolls room to spread out and raise so the middle does not spiral upward.
|Step 8: Bake
Let raise until doubled in size. Bake at 350 degrees for 25 minutes, or until medium golden brown.
|Step 9: Cool
Allow the rolls to cool upside down. This will keep the bottom from getting soggy.
|Step 10: Frost
Place the rolls back inside the pan and spread frosting generously (see frosting recipe below).