Baking a Better Breakfast

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2. Stir in the whole wheat flour then place the dough on a floured board or kitchen counter, using additional white flour to knead the dough. Knead the dough for at least 5 minutes, adding flour when it starts to get sticky. The dough will feel smooth and elastic when you're done kneading. Oil the bottom of the bowl. Turn the dough ball in the bowl so the oiled side is up. Cover with a dish towel and put in a warm place to rise for 1 hour.

3. Meanwhile, mix the filling together in a small bowl. When the dough is almost double in size, punch it down and roll into a large rectangle about 8"to 9" wide and about 1/4" thick; length isn't really important. Spread the filling onto the dough up to 1/4" from the edges. It may not spread evenly but that's OK. Beginning at the long end of the rectangle, roll the dough up tightly using both hands. The roll will be 8" to 9" long when completed. Using a serrated knife, slice evenly into 8 pieces. Place the rolls in the cake pans a half-inch apart and away from the sides of the pans. Let them rise in a warm place for 30 minutes or until they look like plump cinnamon rolls. Meanwhile, preheat the oven to 350°F.

4. Melt the glaze in a small saucepan and brush over the rolls. Bake for 20 to 25 minutes until lightly browned. Overbaking will burn the bottoms and they won't be as tender; watch carefully. Cool for 5 to 10 minutes; remove with spatula. Eat or freeze them right in the cake pan when cooled.

The Ultimate portable Power-Breakfast?

We are expected to believe many things about energy bars. Most critical is the notion that their particular combination of sugar, trace vitamins, and protein is an elixir somehow deserving two to three times the price of a Snickers bar. The second notion is that they are a suitable meal replacement. Never ones to wallow in the backwater of diet consciousness, many of the manufacturers listed below have tweaked their ingredients onto the "zone" bandwagon. Zone advocates strongly suggest that the American infatuation with high-carbohydrate and low- or no-fat food actually makes us fat by boosting blood insulin levels. Their earth-shattering recommendation is that we eat a balanced diet of roughly equivalent proportions of fat, protein, and carbohydrates. We are still rubbing our heads in bemusement after reading these reports, first written by our great-grandmothers a hundred years ago. A balanced diet...imagine that.

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