Whole Wheat Cinnamon Rolls

3 Tbls butter
1 cup hot water
1/4 cup sugar
1/2 Tbls salt
.6 oz fresh yeast or 2 1/2 tsp dry yeast
1/2 cup room temp water or milk
1 egg
3 cups whole wheat flour
1 cup white flour

Filling:
Softened butter
Brown sugar
Cinnamon
Optional: dried fruit, chopped nuts, shredded apple, shredded coconut, other spices, etc.

Directions for stand mixer. You can mix by hand if desired.

Stir together the hot water, butter, sugar, and salt in the stand mixer bowl. Mix in 1 cup of flour with the dough hook on medium speed. Mix in the yeast and lukewarm water/milk. Mix in the egg. Mix in the rest of the flour one cup at a time.

Turn the dough out onto a lightly floured counter and knead it. It will most likely only need a tiny bit of flour and not very much kneading to get it smooth and buoyant. Coat the outside of the ball of dough with water or oil, cover with plastic wrap or a lightweight cloth, and let rise for 30 minutes or until doubled.

Roll out the dough out into a large rectangle, no thinner than 1/2". Spread the entire surface with soft butter, then sprinkle liberally with brown sugar, cinnamon, and other desired fillings.

Roll up the dough longways into a log. Cut it into 12 pieces and place them in a greased 9"×13" pan. Cover and let rise again for 30 minutes or until large.

Preheat oven to 475° f. Bake the rolls for 10 minutes. Reduce heat to 350° f and bake another 5-7 minutes to brown them.

Cover them with your favorite glaze, icing, or cream cheese frosting. I like to put it on while the rolls are still hot in the pan so the frosting melts into them.