Orange Rye Spirals

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Dietary: Kosher, Peanut-Free, Soy-Free, Tree-Nut Free, Vegetarian

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.

Prep: 5 min
Total Time: 2 h 10 min
Yield: 16 rolls



  • 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.