Orange-Nut Rolls With Stone-Ground Wheat Bread Dough

1. 1

   Roll Stone-Ground Wheat Bread Dough into a 7 1/2- x 6-inch rectangle. Brush dough with 1/2 teaspoon margarine, leaving a 1/2-inch border. Sprinkle with pecans and orange rind. Roll up, starting at short side, pressing firmly to eliminate air pockets; pinch seam to seal (do not seal ends). Cut into 4 (1 1/2-inch) slices.

2. 2

   Place rolls in muffin pan cups coated with cooking spray, pressing down slightly. Brush tops of rolls evenly with remaining 1 teaspoon margarine, and sprinkle evenly with brown sugar.

3. 3

   Cover and let rise in a warm place (85u00b0), free from drafts, 40 minutes or until doubled in bulk. Bake at 375u00b0 for 15 to 18 minutes or until lightly browned.

4. 4

   Combine powdered sugar and orange juice, stirring well. Drizzle orange glaze over rolls.

* Per serving · 4 servings · Values may vary.

No additional tips available.