In my never-ending quest to satisfy my sweet tooth without expanding my waistline, I give you breakfast type buns I made after checking out the Slovenian Christmas/Easter cinnamon rolled bread recipes for Potica on Allrecipes.com.
The recipe I used had 268 calories per serving. Let’s see if we can work with that while still leaving it sweet enough to satisfy both me and the girls. The big changes to the Potica are using whole wheat white flour and less sugar. Also, I made them into rolls for portion control rather than one, big loaf.
3/4 teaspoons active dry yeast
1/2 teaspoon sugar
1/8 cup honey
1/4 cup milk, lukewarm
1/2 cup butter, softened
3 egg yolks
1/2 cups milk
2 cups whole wheat white flour
1/2 teaspoon salt
1/4 cup butter, melted
1/4 cup honey, warmed in microwave
Then, depending on your own tastes: dried cranberries, white chocolate chips, pecans, etc.
In a small mixing bowl, dissolve yeast, 1/2 teaspoon sugar, and 1 tablespoon of the flour in warm milk. Mix well, and let stand until creamy, about 10 minutes.
(I often press bake on my oven, wait like half a minute, turn the oven off, and then leave my yeast to proof in the oven with the door propped open slightly)
In a large mixing bowl cream the butter with the remaining sugar. Add the egg yolks one at a time, beating well after each addition. Add the yeast mixture, remaining milk, 2 cups of flour and the salt; mix well. (careful with that whole wheat flour, I would add 1 and 1/2 cups at first, because it literally sucks the moisture in, and then add the rest little by little til you get a bread dough consistency)
When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 8 minutes. Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place (I recommend that oven again) until doubled in volume, about 1 hour.
Lightly grease a cookie sheets (I don’t have to grease my nonstick cookie sheet, actually). Deflate the dough and turn it out onto a lightly floured surface.
Divide the dough into two equal pieces, divide those pieces into two, etc, until you have 8 balls of dough. You can go even smaller if you are into portion control, to 10 balls of dough.
roll Out to 1/4 to 1/2 inch thickness.
Spread each piece (I use a pastry brush) with melted butter and honey. Sprinkle with cinnamon.
At this point you can just roll it up, or add dried berries, or skip the dried berries and go with chopped pecans and white chocolate chips, or whatever takes your fancy, really.
Roll each piece up like a jelly roll and pinch the ends. Now you should have something that resembles a fruit roll up. Twist ends around to meet eachother, tucking them into the middle. (like a pretzel, more or less). Pince dough together carefully (thin dough!) at the seam.
Place onto the prepared baking sheets. (I like to put a pecan on top of the pecan ones, a dried cranberry on the ones with dried cranberries, etc so the girls know which ones they want to eat)
Let rise until double in volume.
Preheat oven to 350 degrees F (175 degrees C).
Bake at 350 degrees F (175 degrees C) for about 18 minutes or until the top is golden brown.