Orange Rye Spirals

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The combination of rye and white flours along with the candied orange peel makes these rolls simply amazing. The cute S shape makes them look like a professional baker created them.



In a large bowl, stir together 2 cups of all-purpose flour and active dry yeast.  In a medium saucepan stir the water, sugar, oil and salt together and heat to 125°F.   Add the oil mixture and egg whites to the all-purpose flour.  Beat with an electric mixer on low to medium for 30 seconds, scraping the sides of the bowl constantly.  Beat on high speed for 3 minutes. Using a wooden spoon, stir in the rye flour, candied orange peel and as much of the remaining all-purpose white flour as you can. Turn the dough out onto a lightly floured surface and knead in the remaining all-purpose white flour to make  moderately stiff dough that is smooth and elastic (6-8 minutes total kneading time).  Shape the dough into a ball.  Place in a lightly greased bowl and turn dough over once.  Cover and let rise in a warm place until double in size (about 1 hour).Punch down dough and turn out onto a lightly floured surface.  Divide the dough in half.  Cover and let rest for 10 minutes.  Meanwhile, grease 2 baking sheets. Divide each half into 8 equal pieces.  On a lightly floured surface, roll each piece into a 12-inch long rope.  Form each rope into an “S” shape, coiling each end in snugly.  Place rolls on prepared baking sheets.   Cover and let rise in a warm place until nearly double in size (about 30 minutes).Preheat oven to 375°.  Bake rolls 10 minutes or until golden brown.  Transfer rolls to a wire rack to cool slightly.  Mix powdered sugar, vanilla, cinnamon and orange juice and drizzle over the rolls.  Serve warm.

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