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1
In a large mixer bowl, combine 3 c. of the all-purpose flour and the yeast.
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2
In a medium saucepan, heat the lowfat milk, butter, sugar and salt till just hot (120-130 degrees) and butter is almost melted, stirring mix constantly.
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3
Add in to flour mix.
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4
Add in Large eggs and beat with an electric mixer on low speed for 30 seconds, scraping sides of bowl constantly.
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5
Using a spoon, stir in whole wheat flour and as much of the remaining all-purpose flour as you can.
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6
Turn dough out onto a lightly floured surface.
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7
Knead in sufficient of the remaining flour to make a moderately stiff dough which's smooth and elastic (6-8 min total).
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8
Shape into a ball.
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9
Place in a greased bowl, turning once.
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10
Cover and let rise in a hot place till double (about 1 hour).
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11
Prepare the Orange - Cinnamon Filling.
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12
Set mix aside.
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13
Punch down dough.
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14
Divide in half.
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15
Cover and let rest for 10 min.
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16
On a lightly floured surface, roll each half of dough into a 12 inch square.
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17
Spread half of the filling over each.
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18
Sprinkle each with half of the nuts.
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19
Roll up each square, jelly roll style.
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20
Seal edges.
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21
Slice each roll into 8 pcs.
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22
Place the pcs in a greased 13 x 9 x 2 inch baking pan or possibly dish.
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23
Repeat with remaining pcs, using another greased 13 x 9 x 2 inch pan or possibly a 12 inch pizza pan.
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24
Cover loosely with clear plastic wrap.
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25
Chill 2-24 hrs.
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26
Uncover and let stand at room temperature for 30 min.
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27
To bake immediately, let the dough rise in a hot place for about 45 min or possibly till nearly double.
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28
Uncover, bake in 375 degree oven for 10 min.
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29
Cover loosely with foil; bake 10-15 min.
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30
Cold slightly.
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31
Prepare Glaze.
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32
Drizzle over the rolls.
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33
Note: Watch carefully which they do not burn.
