Orange-Nut Rolls with Stone-Ground Wheat Bread Dough

Oxmoor House
4 rolls.S2Stone-Ground Wheat Bread DoughI12 1/4 cups unbleached all-purpose flour, divide


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1 1/2 teaspoons reduced-calorie margarine, melted and divided
1 tablespoon chopped pecans
1/2 teaspoon grated orange rind
Butter-flavored vegetable cooking spray
2 teaspoons brown sugar
2 teaspoons powdered sugar
1/2 teaspoon orange juice


Roll Stone-Ground Wheat Bread Dough into a 7 1/2- x 6-inch rectangle. Brush dough with 1/2 teaspoon margarine, leaving a 1/2-inch border. Sprinkle with pecans and orange rind. Roll up, starting at short side, pressing firmly to eliminate air pockets; pinch seam to seal (do not seal ends). Cut into 4 (1 1/2-inch) slices.

Place rolls in muffin pan cups coated with cooking spray, pressing down slightly. Brush tops of rolls evenly with remaining 1 teaspoon margarine, and sprinkle evenly with brown sugar.

Cover and let rise in a warm place (85°), free from drafts, 40 minutes or until doubled in bulk. Bake at 375° for 15 to 18 minutes or until lightly browned.

Combine powdered sugar and orange juice, stirring well. Drizzle orange glaze over rolls.

Created date

August 2009

Nutritional Information

Calories 149
Caloriesfromfat 27 %
Fat 4.5 g
Satfat 0.6 g
Monofat 0.0 g
Polyfat 0.0 g
Protein 3.6 g
Carbohydrate 25 g
Fiber 0.0 g
Cholesterol 0.0 mg
Iron 0.0 mg
Sodium 166 mg
Calcium 0.0 mg