After my success with Pumpkin Banana Muffins, I decided to
be daring and modify another recipe.
I’ve had a recipe for Lemon Poppyseed Bread for years. I’m not sure where I got it, but I remembered
liking it well enough. We have an orange
tree in our backyard, so I thought, why not leave out the poppyseeds and make
it with an orange instead of a lemon?
These rolls would be perfect for Easter brunch, a potluck,
or just for snacking. They’re slightly
sweet, and they’re delicious without slathering on any butter. You’d never know they only have 100 calories
each. You might want to make a double
batch because it’s hard to eat just one!
Makes 12 rolls
Ingredients:
2 tbsp butter (softened)
1 tbsp plain Greek yogurt
¾ c Splenda (you can substitute an equal amount of sugar)
2 servings liquid eggwhites (you can substitute 2 eggs)
1 tbsp orange juice
zest of one orange
1 c white whole wheat flour
1 c bread flour
2 ½ tsp baking powder
1 tsp salt
¾ c milk
For the glaze:
2 tbsp orange juice
2 tbsp powdered sugar
Preheat the oven to 350 F.
Spray a 12-cup muffin pan with cooking spray or insert paper
liners.
In a stand mixer, combine the butter, Greek yogurt and
Splenda.
Add the eggwhites and orange juice.
Add the milk.
In a separate bowl, sift together the flours, baking powder
and salt.
Add the dry ingredients and the orange zest to the mixer
bowl. Mix to combine.
Bake about 10 minutes or until the tops of the rolls spring
back when you touch them.
Combine the orange juice and powdered sugar for the
glaze.
Put the rolls on a serving plate. Brush the glaze on top of the rolls while
they’re still warm.
They’re delicious warm, or you can store them at room temperature
for a couple days, if they last that long!
I haven’t tried freezing them, but I don’t see why you couldn’t.
Happy eating!
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