Ingredients
The following ingredients have 12 Servings
- 2 - 2 1/2 cups bread flour
- 1 cup whole wheat pastry flour
- 2 teaspoons vital wheat gluten
- 1 package rapid rise (instant yeast (2 ¼ teaspoons))
- 3/4 cup milk
- 1/4 cup butter
- 1/4 cup granulated sugar
- 1 teaspoon salt
- 1/4 cup fresh orange juice (room temperature)
- 1 egg (room temperature)
- 1 teaspoon vanilla
- 1 teaspoon orange zest
- 1 cup fruit filling (homemade or canned)
Instruction
- Mix 1 1/2 cup bread flour, whole wheat pastry flour, wheat gluten, and yeast in stand mixer fitted with a beater blade.
- Heat milk and butter until butter melts and mixture is warm (130º). Add sugar and salt, stir until dissolved.
- Add liquid mixture to flour mixture. Add orange juice, egg, vanilla, and orange zest and beat at low speed until well combined.
- Switch to the dough hook, on speed 2 gradually add the remaining bread flour (add more or less as necessary) until dough clings to the hook and almost cleans the sides. Knead until smooth about 8 minutes, but still slightly sticky. Shape into a ball. Place in greased bowl, turn. Cover, let rise until double approximately 60–90 minutes.
- Punch down, let rest 10 minutes, divide dough in to 12 pieces and shape into desired shapes. Keep dough covered with a damp cloth while shaping rolls.
- Cover. Let rise until double (30 - 45 minutes).
- Preheat oven to 400.
- After second rising, make an indention in the center of the rolls with the end of a wooden spoon. (Be careful not to flatten it too much or poke a hole through the dough.) Fill with approximately one tablespoon of fruit filling.
- Optional: Make egg wash by mixing an egg white with 2 teaspoons water and lightly brushing some of it over the rolls.
- Bake at 400º for 10 to 15 minutes until golden brown.
