Friday, November 5, 2010

Spelt Almond Sweet Rolls

Rolls:
2/3 rice or nut milk
3 T honey
2 T nondairy butter
1/3 cup finely ground toasted almonds
1/2 t Celtic salt
1 t pure almond extract
2 1/2 cups spelt flour
1 1/2 t yeast
1/3 cup raisins, chopped
1/2 t olive oil, to coat

Dipping mixture:
3 T olive oil
3 T maple or date sugar
2 t orange zest

In medium bowl, combine milk, honey, butter, ground almonds, salt, and almond extract. In large bowl, combine flour and yeast. Stir wet ingredients into dry. Transfer to a lightly floured surface and knead for 4 minutes. Incorporate the raisins and knead for another 4 to 6 minutes, until the dough is smooth, adding more flour, a little at a time, if the dough is too wet. Shape into a ball.
Lightly coat a large bowl with oil and turn the dough around to coat. Cover tightly with plastic wrap, and let rise until doubled, 60 - 90 minutes.
To make dipping sauce: Combine oil, sugar, and orange zest in small bowl. Lightly coat a 9x13 inch baking pan with olive oil.
Punch down the dough and divide into 8 equal portions. Shape into rolls and dip into the orange mixture, covering the entire piece of dough. Place the rolls in the prepared pan. Loosely cover with plastic wrap and let rise for another 30 minutes. Preheat the oven to 350 degrees.
Remove the plastic wrap. Bake for 25 minutes, or until the rolls are golden brown. Cool on wire rack.

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