Cinnamon Rolls

There's something about the smell of fresh baked bread that is so welcoming.  The only thing better than the aroma is the first bite of warm bread with a melting pat of butter on it.  Sometimes that's what we enjoy for lunch, just a loaf of warm,fresh bread and some fruit on the side.
My recipe makes 4 loaves, but sometimes I like to do different things.  Yesterday I divided it up into 4 sections and made a loaf for lunch, 24 rolls (each section makes 12) to go with our beef stew at supper, and a batch of cinnamon rolls. 
This morning we enjoyed the cinnamon rolls.  What a treat to have on a busy schooling morning (Art teacher to arrive soon!)

Below is the recipe for you.  Bread and rolls and freeze well, so even if you have a smaller family, you could still use this recipe, or just cut it in half, if that suits you better.

*1 important note....I have a Bosch mixer which handles this volume very nicely, if you are using a KitchenAid you will need to cut the recipe in half. 

5 c. warm water
4 tsp. salt
2/3 c. olive oil
2/3 c. honey
6 cups whole wheat flour* (I also use spelt or kamut or a mixture of any of these three flours.)
2 Tbsp. yeast (I use SAF)
4-6 cups more flour

Put the warm water in the mixer bowl.  Add the salt, olive oil, honey and first 6 cups of flour. Mix on 1 until all incorporated.  Add the yeast and mix in again.  Add the remaining flour (1 cup at a time), and mix on 2 until the dough comes away from the sides of the bowl.  Add flour until it is just slightly sticky to the touch (do this by adding just about 1/4 cup at a time.)
Turn out on your counter and divide the dough into fourths.  You can now shape into 4 loaves, or rolls or cinnamon rolls.  You can mix and match or do all the same thing with each portion.
Bake in a preheated 350 oven. 
Bakes loaves for 35 minutes.
Cinnamon rolls for 15-20 minutes
Rolls for 25 minutes.  (You can also brush with egg whites and add sesame seeds or other seeds to the tops.)

 (I have a WonderMill and grind my grain fresh. This is great because it's warm from the grinding. It's also more nutritious as the bran of the grain is freshly cracked and hasn't lost it's nutrient content yet.)