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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