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

How to Make It

Step 1

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.

Step 2

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.

Step 3

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.

Step 4

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

Cooking Light Light Cooking for Two

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