Cinnamon Rolls

Yield:12-16 cinnamon rolls

1 cup plus 2T soy milk [a plate of cinnamon rolls]
1t salt
3T sugar
3T shortening
1 1/2t dry yeast
3 1/2 cups flour
1T chickpea flour
1T potato flour
1/2 cup sugar, white or brown
1T cinnamon
2T margarine, melted
  1. Heat the soy milk, salt, sugar, and shortening together till it's tepid and the shortening is partially melted.
  2. Mix the flours and yeast in your mixing bowl, then beat in the milk mixture. Knead till you have a nice, soft dough, then let rise for an hour or so. Alternatively, let it rise overnight in the refrigerator or in a chilly room.
  3. Mix the sugar ind cinnomon together in a little bowl and set aside. Roll the dough out on a lightly floured board into a rectangle about 16"x8". Brush with margarine, then sprinkle most of the cinnamon sugar. Roll loosely, starting at a long side, and press seam shut with your fingers. Cut into 1" slices and place, close together, on a greased or parchment-papered cookie sheet. Sprinkle the remaining cinnamon sugar over the tops of the rolls. Let rise for about an hour, untill doubled.
  4. Bake at 375F for about 20 minutes.