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1
In a large bowl, stir yeast into water to soften.
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2
Add milk, shortening, honey, eggs, lemon juice, salt, soy flour, and 2 cups whole wheat flour.
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3
Beat vigorously for 2 minutes.
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4
Gradually add flour, 1/4 cup at a time, until the dough begins to pull away from the side of the bowl.
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5
Turn dough onto a floured work surface.
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6
Knead, adding flour a little at a time, until you have a smooth, elastic dough.
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7
Place dough into an oiled bowl.
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8
Turn to coat the entire ball of dough with oil.
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9
Cover with a tightly woven towel and let rise until doubled, about 1 hour.
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10
Turn dough onto a lightly oiled work surface and divide in half.
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11
Roll each half with a rolling pin into a 12 by 18-inch rectangle.
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12
Brush dough with melted butter, leaving a 1/2-inch border along one long side of the rectangle free of butter.
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13
Combine brown sugar, cinnamon, raisins, and nuts.
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14
Sprinkle evenly over each portion of dough.
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15
Roll up into 2 (18-inch) cylinders and pinch the loose edge to the cylinder.
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16
Cut into 30 rolls (15 from each cylinder) and place cut-side up into 2 parchment-lined 9 by 13-inch pans.
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17
Cover with a tightly woven towel and let rise until almost doubled, about 45 minutes.
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18
About 10 minutes before baking, preheat oven to 375 degrees (350 if using glass pans).
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19
Bake for 20 minutes or until the internal temperature of the rolls reaches 190 degrees.
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20
Leave the rolls in the pan to cool since they benefit from the steam -- it makes them softer.
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21
Allow the rolls to cool for 15 minutes.
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22
Combine powdered sugar, rum extract, and milk.
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23
Mixture should be the consistency of honey (if it isn't, adjust by adding more cream to thin it or powdered sugar to thicken it).
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24
Drizzle over the top of the rolls.
