Orange-Nut Rolls with Stone-Ground Wheat Bread Dough |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Ingredients:
1/4 stone-ground wheat bread dough |
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 |
Directions:
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.
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.
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.
4. Combine powdered sugar and orange juice, stirring well. Drizzle orange glaze over rolls.
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