I highly recommend this book - King Arthur Flour Whole Grain Baking. We have made many recipes from it now and I feel confident that you will get many healthy and yummy uses from it.
And now for this delicious recipe:
For the dough
3/4 cup plus 2 tablespoons lukewarm water
1/4 cup fresh squeezed orange juice
5 tablespoons honey
1 large egg, yolk and white separated
4 tablespoons unsalted butter, cut into chunks
3 1/2 cups whole wheat flour
1/2 cup rolled oats
1/2 cup dry potato flakes or 3 tablespoons potato flour
1/4 cup nonfat dry milk
1 1/2 teaspoons salt
2 teaspoons instant yeast
For the filling
1 cup packed dark brown sugar
1 large egg white
2 tablespoons cinnamon
pinch of salt
For the icing
2 cups confectioners' sugar
2 teaspoons vanilla extract
2 tablespoons unsalted butter, melted
pinch of salt
2-3 tablespoons milk
To make the dough
Combine all the doug ingredients, using the egg yolk and setting the white aside to use in the filling. Mix and knead–by hand, mixer or bread machine– until you have a medium -soft, smooth doug. Cover and allow the dough to rise until it's quite puffy, though probably not doubled in bulk, 1 to 2 hours. While the dough is rising, make the filling.
To make the filling
In a medium bowl, stir together brown sugar, egg white, cinnamon and salt until completely combined.
To assemble the rolls
Gently punch down the dough and place it on a lightly greased surface. Roll the dough out until it is a 12 x 16" rectangle. Scoop the filling onto the dough and use an off-set spatula or wet fingers to spread it evenly over the dough, leaving a 1" margin along one of the long edges. Roll the dough into a log (not too tight to allow for rising), starting with the long end that has the filling all the way to the edge, turning it so the seam will be flat against the surface. Use a serrated knife and cut the dough into 16 1" pieces.
Preheat the oven to 350.
Evenly space the buns into a 9 x 13" baking dish lightly coated with nonstick spray. They won't touch one another. Cover and let rise for 1 to 1 1/4 hours - they will not double in size, but should rise by about half as large as they started out.
Place in the oven and bake until they are a deep golden brown on top, about 24-28 minutes. Remove the pan and set on a wire rack for about 3 minutes. Carefully turn the rolls out onto a wire rack and then flip them back again (so the tops are up) onto another wire cooling rack.
To make the icing
In a large mixing bowl, mix together confectioners' sugar, vanilla, butter, salt and 2 tablespoons milk. Add in additional milk, if necessary, to achieve a creamy spreadable icing. Spread the icing over the baked rolls.
Makes 16 buns.