Grand Central Bakery's Cinnamon Rolls | Oregonian Recipes

Ingredients

• 2 1/2 cups tepid water (about 80 degrees)
• 2 teaspoons active dry yeast (1 envelope)
• 3 tablespoons molasses
• 1/2 cup whole-wheat flour (2 1/2 ounces)
• 1/2 cup eight-grain cereal (with cracked, not rolled, grains; 3 ounces)
• 2 cups unbleached all-purpose flour or bread flour (10 ounces)
• 2 1/2 to 3 cups unbleached all-purpose flour (12 1/2 to 15 ounces)
• 1/4 cup unsalted butter, melted and slightly cooled (1/2 stick)
• 1 tablespoon plus 1 teaspoon salt
• 8 tablespoons unsalted butter at room temperature (1 stick; divided)
• 3/4 cup granulated sugar
• 3/4 cup firmly packed light brown sugar
• 1 teaspoon ground cinnamon
• 1/2 cup dried currants (1 1/2 ounces)