Brought to you by: Michigan Soybean Promotion Committee, Submitted for National Soyfoods Month 2012
- 3 cups unbleached white flour
- 1 cup soy flour
- 2 tablespoons wheat gluten
- 4 teaspoons (2 packages) active dry yeast
- 1 ¼ tablespoon sugar
- 1 teaspoon salt
- 4 ounces firm tofu
- 1 ½ cups warm water
- ½ cup brown sugar, lightly packed
- 1 cup raisins
- Cooking spray
- Cinnamon Tofu Frosting
Stir together both flours, gluten, yeast, sugar and salt in a large mixing bowl. In a small bowl, mash tofu with a fork and whisk together with water. A few small lumps are okay. Make a well in the center of the dry ingredients and pour in water/tofu mixture. Stir together quickly to mix. Combine ingredients well with spoon or fork so that all of the flour is moistened. Place dough on counter very lightly dusted with flour and knead five times. Transfer to a plastic container or bowl with a tight fitting lid and enough room for rising. Refrigerate overnight. (You can let dough rise the traditional way at room temperature. Simply place in large bowl and cover with a towel. It may take several hours for proper rising).
In the morning, lightly coat a baking sheet with cooking spray. On a very lightly floured surface, roll half of the dough into a 10 ½ inch square. Sprinkle with half of the brown sugar and raisins, leaving a margin of ½ inch along the edges. Then sprinkle with cinnamon — as much or little as desired. Starting with the near edge, roll up tightly, then pinch along the far edge to secure the roll. Repeat with the second half of the dough and filling ingredients. With seam side down, slice each roll into 8 equal pieces. Place on prepared baking sheet with spiral side up. For single rolls, place about 3 inches apart on baking sheet; for pull-apart rolls, place about ½ inch apart. Cover with a cloth and set aside to rise in a warm place about 45 minutes. Preheat oven to 400°F and bake about 20 minutes, until golden brown on edges and bottom. Transfer rolls to a cooling rack and cool before frosting.
- ¼ cup (about 2 ounce) firm tofu
- 2 tablespoons margarine
- 2 teaspoons vanilla
- 3 tablespoons vanilla soymilk
- 1 ½ teaspoons cinnamon
- 2 cups powdered sugar or more as needed
In a medium bowl, mix tofu, margarine, soymilk and vanilla with electric mixer. Add cinnamon and half the powdered sugar slowly and mix well. Add remaining sugar and mix until good spreading consistency. Add more powdered sugar if necessary.
Makes 16 rolls. Per roll (without icing): 187 calories, 7 g protein, 35 g carbohydrate, 2 g fat (0.3 g sat fat), 141 mg sodium, 0 mg cholesterol.
Makes 16 rolls. Per roll (with icing): 264 calories, 8 g protein, 50 g carbohydrate, 3.5 g fat (0.6 g sat fat), 160 mg sodium, 0 mg cholesterol.