These rolls come together quickly enough that they make a good breakfast treat. They are loaded with protein because of the wheat germ, and they are flaky and delicious!
Makes 8 medium sweet rolls.
Ingredients:
Dough:
- 1 1/2 c all purpose flour
- 1/4 tsp salt
- 4 tsp baking powder
- 1/2 tsp cream of tartar
- 2 tsp sugar
- 1/2 c raw wheat germ
- 1/3 c vegetable shortening
- 2/3 c buttermilk
Filling:
- 2 Tbsp butter, melted
- 2 Tbsp sugar
- 1/2 tsp cinnamon
- 1/4 c raisins
Icing (optional):
- 2 Tbsp softened cream cheese
- 1 Tbsp honey
Directions:
- Preheat oven to 375 degrees F and grease (with vegetable shortening) a tray of 8 medium muffin cups.
- In a large bowl, sift together the flour, salt, baking powder, cream of tartar and sugar. Stir in the wheat germ. Cut in the shortening with a pastry cutter or fork until it is the texture of coarse nut meal.
- Add the buttermilk; stir with spoon or hands just barely enough to bring everything together into a thick dough. Turn out on a sheet of lightly floured wax paper and, using fingertips and/or rolling pin, shape into an even 7″ x 12″ rectangle.
- For the filling: Spoon the melted butter over the pastry and spread evenly with a pastry brush or the back of a spoon. In a small bowl, blend the remaining filling ingredients (the sugar, cinnamon and raisins). Sprinkle this mixture evenly over all but the top and bottom inch of the pastry. Roll from the wider side as if it were a jelly roll. Seal the edges well and cut in 8 even slices, using a serrated knife. Place the spiral slices into the prepared muffin tins.
- Bake in the center of the oven for about 15 minutes or until lightly browned. (You may wish to turn the pan around midway through baking to get a more even browning.) Turn out on a wire rack and make topping if desired, mixing the cream cheese and honey in a small bowl. Drizzle over the top of the rolls while hot.