Almond Spelt Sweet Rolls: Buttery with a Citrus Crunch
These buttery, sconelike rolls are irresistible with their crunchy, sweet topping and subtle citrus flavor. Made with almond spelt dough, they’re perfect for a spring brunch or as a delightful dessert.
Equipment
- Baking pan (9 × 13 inches), Large bowl, Medium-size bowl, Nonstick cooking spray, Plastic wrap, Rolling pin, Wire rack
Ingredients
For the rolls:
- 160 ml 2/3 cup soy or other nondairy milk, heated to 100°F (38°C)
- 3 tablespoons 63 g agave nectar
- 2 tablespoons 28 g nondairy butter, softened
- 32 g ¼ cup finely ground toasted almonds
- ½ teaspoon fine sea salt
- 1 teaspoon pure almond extract
- 300 g 2½ cups light spelt flour
- 1½ teaspoons bread machine yeast
- 53 g ½ cup raisins, chopped
- ½ teaspoon canola oil to coat the bowl
For the dipping mixture:
- 3 tablespoons 45 ml extra-virgin olive or canola oil
- 3 tablespoons 36 g raw sugar
- 2 teaspoons orange zest
- Nonstick cooking spray
Instructions
- In a medium-size bowl, combine the soy milk, agave nectar, nondairy butter, ground almonds, salt, and almond extract.
- In a large bowl, mix together the spelt flour and yeast.
- Stir the wet ingredients into the dry ingredients.
- Transfer the dough to a lightly floured surface and knead for 4 minutes.
- Incorporate the raisins and knead for an additional 4 to 6 minutes until smooth and pliable.
- Add more flour if the dough is too wet.
- Shape the dough into a ball.
- Lightly coat a large bowl with canola oil and turn the dough around to coat.
- Cover with plastic wrap and let rise until doubled, 60 to 90 minutes.
- To make the dipping mixture, combine the olive oil, raw sugar, and orange zest in a small bowl.
- Lightly coat a 9 × 13-inch (23 × 33 cm) baking pan with nonstick cooking spray.
- Punch down the dough and divide it into 8 equal portions.
- Shape each portion into a roll and dip into the orange mixture, coating it fully.
- Place the dipped rolls in the prepared pan.
- Loosely cover with plastic wrap and let rise for another 30 minutes.
- Preheat the oven to 350°F (180°C, gas mark 4).
- Remove the plastic wrap and bake for 25 minutes, or until the rolls are golden brown and sound hollow when tapped on the bottom.
- Let the rolls cool on a wire rack.
Notes / Tips / Wine Advice:
Serving Tip:
These sweet rolls are perfect for springtime brunches, with a cup of tea or coffee. Serve them with fruit preserves or a light glaze for extra flavor.
Wine Advice:
Pair these rolls with a light sparkling wine, such as Prosecco, or a mild white wine like Chardonnay for a delightful treat.
Nutritional Information
Calories: 200 kcal | Carbohydrates: 35 g | Protein: 4 g | Fat: 7 g | Fiber: 3 g | Sugar: 9 g | Salt: 0.3 g
