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.