Prep Time: 1 hour, 20 minutes
Cook Time: 30 minutes
Total Time: 1 hour, 50 minutes
Yield: 12 buns
Serving Size: 1 bun
Nutritional Info Per Serving: 166.4 Calories, 1.5g Fat, 215.6mg Sodium, 34.9g Carbs, 1.3g Fiber, 10g Sugar, 3g Protein
- 1 cup nonfat milk
- 1 tablespoon vegetable oil
- 1 tablespoon sugar
- 1 teaspoon table salt
- 1 tablespoon yeast, about 1 package
- 1.25 cups whole wheat flour, sifted, divided
- 1.25 cups all-purpose flour, sifted, divided
- 1/4 cup unpacked brown sugar
- 1/4 cup maple syrup
- 2 teaspoons ground cinnamon
- 1/8 teaspoon ground nutmeg
- 1 teaspoon orange zest, grated
- 1/4 cup raisins or 1/4 cup dried cherries or 1/4 cup cranberries
- Optional icing ingredients: 1/2 cup powdered sugar, 1/2 Tbsp low fat milk, 1/4 tsp vanilla extract
- Stir together milk, vegetable oil, sugar and salt in a small saucepan. Heat to lukewarm.
- Pour yeast over 2 tablespoons lukewarm water and let sit 5 minutes.
- Stir the yeast/water mixture into the milk mixture.
- Transfer milk mixture to a large mixing bowl and beat in half the flour by hand or with an electric mixer.
- Mix in enough remaining flour to make a soft dough (you may need a little less than 2.5 cups total)
- Let rest 10 minutes; knead well on a floured board or with an electric mixer and dough hook; let rest 10 minutes.
- Spray a large, clean bowl with cooking spray, add dough, cover with plastic wrap and let rise in a warm place until doubled, about 1 hour.
- Lightly coat a 9-inch round baking pan with cooking spray.
- Turn the dough onto a floured surface and roll into a 12 x 10-inch rectangle.
- Spray the rolled out dough with cooking spray.
- Stir together brown sugar, maple syrup, cinnamon, nutmeg and orange zest; brush over dough.
- Sprinkle with raisins.
- Roll up tightly, like a jelly roll.
- Cut into 12 pieces.
- Place buns cut-side up in baking pan.
- Cover with plastic and let rise until doubled, about 1 hour.
- Preheat oven to 350°F.
- Bake buns until firm and nicely browned on top, 30 minutes.
- Cool completely before serving.