In a large bowl, dissolve yeast and 1/2 teaspoon sugar in warm water. Let stand 5 minutes. Add milk, 1/4 cup sugar, salt and shortening to the yeast mixture. Stir in egg and whole wheat flour; beat 2 minutes. Gradually add bread flour. Dough will be soft and slightly sticky.
Knead until smooth and elastic, 10 to 15 minutes by hand or 10 minutes with dough hook. Place in a greased bowl; turn once to coat. Cover; let rise in a warm (95 to 100 degrees) place until double in size. Punch down dough; cover and let rise again. Punch down dough again; cover and let rest 10 minutes.
Mix smear ingredients together until smooth. Roll dough into a 12 x 16-inch rectangle and spread a thin layer of smear on the dough piece, leaving a 1-inch strip along one of the short edges uncovered. Brush the uncovered 1-inch dough strip with water. Beginning with the short, smeared edge, roll up, pinch to seal the un-smeared edge and cut into 12 rolls.
Place rolls in a greased 9 x 13-inch pan. Cover with a warm, damp towel; let rise in a warm (85 degrees) place until doubled in size. Bake in 375 degree pre-heated oven for 18 to 20 minutes or until golden.
Recipe makes 12 Whole Wheat Cinnamon Rolls.
Each roll provides approximately: 274 calories; 6 g protein; 51 g carbohydrates; 6 g fat (2 g saturated); 3 g fiber; 19 mg cholesterol; 30 mcg folate; 2 mg iron; 268 mg sodium.
Source: Wheat Foods Council
