Ready in 2 hours
Takes some of the guilt out of breakfast sweets!
PREHEAT OVEN TO 350 while finished rolls are doubling in size.
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.
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.
sgrishka 7y agoThese were fantastic...we really enjoyed them! I made the dough in my bread machine and it turned out great. I also added some fresh orange zest to the glaze for a little extra flavor. Next time I will try including some plumped raisins along with some chopped walnuts or pecans in the filling.