Pallet for Home: Whole Grain Orange Rolls

Whole Grain Orange Rolls

Friday, September 21, 2012

This is a family favorite that I learned how to increase the whole grain-y goodness from another class at Shar's.

In the class they made them into dinner rolls and then drizzled the orange glaze over it.

While it was yummy, I like the cinnamon roll style.

More Orangey yummyness.

They are light, whole grain, and heavenly!

Let's get started.

Whole Wheat Orange Rolls

Zest and juice two large oranges. Set everything aside for later.

Grind your whole wheat flour.

You will need 3 cups to start, plus more to form the dough.

My favorite grain blend is 1 cup hard white wheat, 1 cup hard red wheat, 1 cup soft white wheat, 1 cup kamut, and 1/2 cup quinoa.

In your mixer combine the following:

3 cups fresh ground whole wheat flour

1/2 cup buttermilk powder or powdered milk

1/4 cup potato flour

2 cups high gluten flour

3 Tbsp Yeast

3 Tbsp dough enhancer

Mix thoroughly so the milk powder will not form lumps.

Then add wet ingredients:

3 cups warm water

1 cup orange juice

Zest of 1 orange

1/2 cup honey

1/2 cup coconut oil

Mix for 2-3 minutes. Cover and let sponge until dough doubles in size like shown.

While dough is rising prepare orange filling.

Grate the orange peel to get a couple of Tablespoons of peel.

Did you know that the white part of the peel is actually the most nutritious?

Plus you're getting more orange flavor that is super yummy.

Combine 2-3 Tbsp peel with 4 Tbsp Orange juice, more if necessary to make a soft frosting consistency.

1 1/2 cups powdered sugar

It's OK to add a little water to make the frosting easy to spread.

You will be using 1/2 the frosting per roll.

To the sponged dough add:

2 eggs slightly beaten

1 Tbsp sea salt

Mix while adding more fresh ground whole wheat flour until the dough cleans the sides of the bowl. Dough should be slightly sticky. Knead on speed 2 for 6-8 minutes until gluten develops and dough is silky and beautiful.

Divide dough in half and roll out one piece on oiled surface to large rectangle. Drizzle 1 Tbsp olive oil over the dough and brush to evenly spread over dough.

Now spread 1/2 frosting over dough leaving one side uncovered so you can seal the roll.

Roll up dough cinnamon roll style and pinch end to seal.

Slice with dental floss into about 1 inch rolls.

Place rolls in greased 9x13 inch pan.

This is a large batch so if you don't have a large family, plan on giving some away or freezing them for later. With teenage boys, these won't last long at my house.