FoodReference.com
RECIPE SECTION - Over 10,000 Recipes

 

You are here > Home > Recipes

Bread Recipes 4ROLLS: RECIPES >>>>>>> >  Whole Wheat Orange Spice Rolls

 

CULINARY SCHOOLS
& COOKING CLASSES

From Amateur & Basic Cooking Classes to Professional Chef Training & Degrees
More than 1,000 schools & classes listed for all 50 States, Online and Worldwide

 

FREE Magazines
and other Publications

An extensive selection of free food, beverage & agricultural magazines, e-books, etc.

WHOLE WHEAT ORANGE CINNAMON ROLLScinnamon orange rolls

Servings: Provides 15 rolls/servings

Ingredients:
• 1 1/4 cups warm water (110° - 115°F)
• 2 packages active dry yeast
• 1/2 cup nonfat dry milk powder
• 6 tablespoons butter, melted
• 6 tablespoons honey
• 1 egg, beaten
• 1 teaspoon salt
• 3 tablespoons wheat gluten
• 4 to 4 1/2 cups whole wheat flour

Filling
• 1/4 cup butter, softened
• 1/3 cup honey
• 1/2 tablespoon orange peel, grated
• 2 teaspoons ground cinnamon
• 2 teaspoons flour


Directions:
Preheat oven to 350°F.

In large mixing bowl, combine yeast and warm water until dissolved. Blend in dry milk, butter, honey, egg and salt. Add 2 cups whole wheat flour plus wheat gluten to mixture. Beat with mixer on low speed until smooth.

Gradually add enough of the remaining flour to make sticky dough. Knead 10 to 12 minutes with dough hook or by hand until smooth and elastic. (Avoid adding to much extra flour, the dough should be slightly sticky for a moist roll.)

Place in a warm greased bowl, turning to coat top. Cover loosely with plastic wrap and towel; let rise in a warm (80°F) place until double in size. Punch down dough; cover and let rest for 10 minutes.

FILLING: Beat butter, honey, orange peel, cinnamon and flour until creamy. Roll dough into 18 x 15-inch rectangle. Spread the butter mixture to within ½ -inch of edges. Starting at the 18-inch side, roll dough tightly, jelly-roll fashion. Seal edge by pinching with fingertips. Slice into 1½ -inch pieces to make 15 rolls. Place in greased 13 x 9 –inch pan. Cover and let rise until double in size.

Bake in oven for 20 to 25 minutes or until done; cool 10 minutes. If desired, mix together ½ cup confectioner’s sugar and 2 to 3 teaspoons orange juice; drizzle over rolls and serve.

Nutrition:
One roll provides approximately: 260 calories, 7 g protein, 42 g carbohydrates, 5 g fiber, 9 g fat (5 g saturated), 35 mg cholesterol, 42 mcg folate, 2 mg iron and 255 mg sodium.

Recipe courtesy of the Wheat Foods Council www.wheatfoods.org
 

 

RELATED RECIPES

  Home   |   About & Contact Info   |   Bibliography   |   Kitchen Tips   |   Cooking Contests   |   Other Links  

Please feel free to link to any pages of FoodReference.com from your website.
For permission to use any of this content please E-mail: james@foodreference.com
All contents are copyright © 1990 - 2016 James T. Ehler and www.FoodReference.com unless otherwise noted.
All rights reserved.  You may copy and use portions of this website for non-commercial, personal use only.
Any other use of these materials without prior written authorization is not very nice and violates the copyright.
Please take the time to request permission.

FoodReference.com Logo

 

 

Popular Pages