- 1/2 cup golden raisins
- 1/2 cup dried currants
- 1/4 cup warm orange juice (120° to 130°)
- 19 ounces all-purpose flour (about 4 1/4 cups), divided
- 4.5 ounces whole-grain pastry flour (about 1 cup)
- 1 teaspoon salt
- 1 teaspoon grated lemon rind
- 1 teaspoon grated orange rind
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon grated whole nutmeg
- 1 package quick-rise yeast (about 2 1/4 teaspoons)
- 1 cup warm fat-free milk (120° to 130°)
- 1/4 cup honey
- 1/4 cup unsalted butter, melted
- 2 large eggs, lightly beaten
- Cooking spray
- 1 tablespoon water
- 1 large egg white
- 1 cup powdered sugar
- 1 tablespoon 2% reduced-fat milk
- 1 teaspoon fresh lemon juice
- calories 179
- fat 2.8 g
- satfat 1.4 g
- monofat 0.7 g
- polyfat 0.2 g
- protein 4.5 g
- carbohydrate 34.8 g
- fiber 1.6 g
- cholesterol 23 mg
- iron 1.4 mg
- sodium 111 mg
- calcium 29 mg
How to Make It
To prepare rolls, combine first 3 ingredients in a small bowl; let stand 10 minutes. Drain fruit in a colander over a bowl, reserving fruit and juice.
Weigh or lightly spoon 5 ounces (about 4 cups plus 2 tablespoons) all-purpose flour and pastry flour into dry measuring cups; level with a knife. Combine flours, salt, and next 5 ingredients (through yeast) in the bowl of a stand mixer with dough hook attached; mix until combined. Combine reserved orange juice, fat-free milk, honey, butter, and 2 eggs in a bowl, stirring with a whisk. With mixer on, slowly add milk mixture to flour mixture; mix at medium-low speed 7 minutes. Turn dough out onto a lightly floured surface. Add reserved fruit. Knead 2 minutes or until smooth and elastic; add enough of remaining 2 tablespoons all-purpose flour, 1 tablespoon at a time, to prevent dough from sticking. Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm, dry place, free from drafts, 1 hour or until doubled in size. (Gently press two fingers into dough. If indentation remains, dough has risen enough.) Punch dough down; cover and let rest 5 minutes. Divide into 24 equal portions; roll each portion into a ball. Place rolls in muffin cups coated with cooking spray. Cover and let rise for 1 hour or until almost doubled in size.
Preheat oven to 350°.
Combine 1 tablespoon water and egg white; stir with a whisk. Gently brush rolls with egg white mixture. Bake at 350° for 20 minutes or until golden, rotating pans once during baking. Remove from pans; cool 10 minutes on a wire rack.
To prepare glaze, combine powdered sugar and remaining ingredients in a bowl, stirring with a whisk. Microwave at HIGH 20 seconds or until warm. Spoon glaze into a zip-top plastic bag. Seal bag; snip a tiny hole in 1 corner of bag. Pipe a cross on top of each warm roll.