Author: Chef Brad
- 1 ¼ cup scalded milk
- ½ cup Crisco or butter
- ⅓ cup sugar
- 1 teaspoon salt
- ½ cup amaranth, uncooked
- 1 Tablespoon dry yeast
- 2 eggs
- ¼ cup fresh squeezed orange juice
- 2 teaspoons orange rind zest
- 1 ½ cups whole grain flour
- 2 to 2 ½ cups natural white, un-brominated flour (add half the flour to start and then add flour until it starts to pull away from the sides of the bowl. Sticky dough = light rolls.)
- In a WonderMix mixer combine the milk, Crisco, sugar, and amaranth ingredients.
- Then add remaining ingredients.
- Knead for six minutes, and then let rest for a few minutes.
- Roll out dough into a large ¼ inch sheet and cut, using a pizza cutter, ½ inch x 6 inch strips. Dip strip of dough into melted butter (optional) and tie in a knot. Place on a parchment lined sheet tray and let rise for 45 minutes.
- Bake at 425 degrees for 10-12 minutes. Then spoon or brush glaze over them right when they come out of the oven.
Recipe by Chef Brad America's Grain Guy at https://chefbrad.com/2015/12/orange-rolls/
3.4.3177