Tangerine Breakfast Rolls |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 12 |
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Let the warming, delicious flavours of the tropics infuse your kitchen as these bake. Great Sunday morning type of treat! Ingredients:
3/4 c warm water |
2 tsp sugar |
1 pkg active dry yeast |
1/2 c milk |
2 tbsp oil |
1 tsp salt |
2 c flour |
1 c buckwheat flour |
1 tbsp cinnamon |
1 tsp ground ginger |
1/2 c chopped almonds |
1/2 c packed brown sugar |
zest of 1 tangerine |
2 tbsp margarine, melted |
Directions:
1. Mix together warm water, yeast and sugar and set aside for 10 minutes.
2. Add this mixture to a large bowl along with the milk, oil and salt.
3. Work in the flours, then turn out onto a lightly floured surface and knead for 6-8 minutes until the dough is smooth and resilient.
4. Put into a lightly oiled bowl, cover with plastic wrap and let rise until doubled in volume, an hour or longer.
5. Turn the dough out onto a lightly floured surface, punch it down and knead for a few seconds.
6. Cover it with a towel and let it rest while you prepare the filling.
7. Mix together the cinnamon, ginger, almonds, brown sugar and tangerine zest.
8. Roll the dough out into a rectangle, brush with the melted margarine and sprinkle the spice/sugar mixture evenly on top.
9. Tightly roll up across the length then use a serrated knife to cut the roll into pieces about 1 inch wide.
10. Place the pieces flat on a lightly greased baking sheet and cover. Let rise 40 minutes.
11. Preheat your oven to 375°.
12. Bake for 25-30 minutes until they're just starting to brown.
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