These were popular with everyone in my house, despite the spelt and goat’s milk. I only made a half batch, but next time I will make a whole batch and freeze the other half.
1 cup goat’s milk
1/2 cup honey
1 1/4 tsp salt
1/4 cup + 2 Tbsp vegetable oil
1/4 cup warm water
2 pkgs yeast
4 cups white spelt flour
2 cups whole spelt flour
4-6 Tbsp margarine
4-6 Tbsp maple syrup
1/2 cup chopped walnuts
Heat milk until not quite boiling, add honey, salt, and oil. Let cool.
Put warm water in large bowl and sprinkle yeast over top. Mix and let proof for about 10 minutes. Add milk mixture to yeast, and add half the flour. Mix in flour a little at a time. The dough should be slightly sticky. Lightly knead. Clean and oil the bowl. Put dough in bowl, turning to get oil on both sides, and let rise, covered with plastic wrap until doubled in volume (30-40 minutes). Touch test (see if you push the dough lightly if an impression remains). Loosen dough, gently depressing to let out air, divide into two pieces, and let rest for 10 minutes.
Roll out half the dough into a rectangle around 9×12. Spread 2-3 Tbsp margarine on top, then 2-3 Tbsp maple syrup. Sprinkle generously with cinnamon and 1/4 cup chopped walnuts. Roll up from the long side and slice into 12 pieces. Place pieces on pan (either cookie sheet or cake pan) and repeat with remaining dough. Cover with lightly oiled plastic wrap and let rise (about 15-30 minutes). Preheat oven to 375.
Bake rolls for 18-20 minutes (until lightly brown on tops).
Frost with Maple Cream Cheese Frosting
4 oz. goat’s milk cream cheese
1/4 cup maple syrup
Blend together until smooth. (Depending on how much frosting you like, you may want to make a double batch.)