Update my dinner status, I'm making this tonight.
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Servings: 15 Servings
Total Time (median): 0 : 00 Active Time: 0 : 00
US/Metric: [convert to metric]
Ingredients
Preparation
PREHEAT OVEN TO 350 while finished rolls are doubling in size.
DOUGH:
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 10-12 minutes by hand (or less with stand mixer dough hook) until smooth and elastic. *Avoid adding too much extra flour - dough should be slightly sticky for a moist roll.
Placed in warm greased bowl, turning to coat top. Cover loosely with plastic wrap and towel; let rise in warm place (80F) until double in size (about an hour). Punch down dough; cover with plastic wrap and let rest for 10 minutes.
FILLING:
Beat butter, honey, orange peel, cinnamon and flour until creamy.
Roll dough into 18 x 15" rectangle. Spread filling to within 1/2" of edges. Starting at 18" side, roll dough tightly in a jelly-roll fashion. Seal edge by pinching with fingertips. Slice into 1.5" pieces to make 15 rolls (cut off ends that don't have much filling). Place in greased 13 x 9" pan. Cover with plastic wrap and let rise until double in size (about 30-40 mins). HEAT OVEN.
Bake 20-25 minutes or until done; cool 10 minutes in pan. If desired, make sauce by mixing together and drizzle over rolls.
