Thursday, March 19, 2015

Orange Sweet Rolls

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!

Orange Sweet Rolls

Makes 12 rolls

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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