160mlsoy or other nondairy milkheated to 100°F (38°C)
3tablespoonsagave nectar
2tablespoonsnondairy buttersoftened
32gfinely ground toasted almonds
½teaspoonfine sea salt
1teaspoonpure almond extract
300glight spelt flour
1½teaspoonsbread machine yeast
53graisinschopped
½teaspooncanola oilto coat the bowl
45mlextra-virgin olive or canola oilfor dipping mixture
36graw sugarfor dipping mixture
2teaspoonsorange zestfor dipping mixture
Instructies
In a medium-size bowl, combine the milk, agave nectar, butter, ground almonds, salt, and almond extract.
In a large-size bowl, combine the flour and yeast.
Stir the wet ingredients into the dry ingredients until well combined.
Transfer the dough to a lightly floured surface and knead for 4 minutes.
Incorporate the raisins and knead for another 4 to 6 minutes, until the dough is smooth and pliable, adding more flour if needed.
Shape the dough into a ball and lightly coat a large-size bowl with canola oil.
Turn the dough in the bowl to coat it with oil.
Cover tightly with plastic wrap and let rise for 60 to 90 minutes, until doubled in size.
To make the dipping mixture: Combine the olive oil, raw sugar, and orange zest in a small-size 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 the dough into rolls and dip each into the orange mixture, coating the entire piece of dough.
Place the 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, or gas mark 4).
Remove the plastic wrap and bake for 25 minutes, or until the rolls are golden brown and sound hollow when the bottom is tapped.
Let cool on a wire rack.
Notes / Tips / Wine Advice:
Serving Tip:These rolls are perfect with a cup of hot tea or coffee and make a great addition to any holiday brunch.Wine Advice:These rolls pair well with a light sparkling wine like Prosecco, which complements the citrus notes.