Orange Rolls
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.)
  1. In a WonderMix mixer combine the milk, Crisco, sugar, and amaranth ingredients.
  2. Then add remaining ingredients.
  3. Knead for six minutes, and then let rest for a few minutes.
  4. 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.
  5. 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