Glad to hear that the loaves came out looking great, CWCdesign.
I still have Cara Cara oranges, so on Sunday, I am trying a new recipe, "Glazed Orange Sweet Rolls," by Kristen Hartke, that appeared in The Washington Post recipe section a couple of years ago. I also printed off detailed commentary by "Jack_in_CT about his experience with the recipe. He said that it needed an additional cup of flour. I found that I needed another half cup of flour, but I also used 2 cups of whole wheat flour and added ¼ cup milk powder and 3 Tbs. flax meal. The recipe used almond milk but said regular or low-fat milk would be fine. I used buttermilk. I do not usually proof yeast in buttermilk, but I did this time, and it worked fine. I replaced 1 tsp. Kosher salt with ½ tsp. regular, replaced ¼ cup butter with 4 Tbs. avocado oil. I also used special gold yeast in place of regular active yeast. The filling called for 2 Tbs. orange marmalade combined with 1 Tbs. of butter, but my husband is not that fond of orange marmalade, so I took the author's suggestion of substituting jam. She recommended raspberry, but I used 2 Tbs. of my blackberry jam. After the jam is spread over the dough, it is sprinkled with a mixture of 2 tsp. sugar and ½ tsp. each of cinnamon and nutmeg. I increased the sugar to 2 Tbs. and the cinnamon to 2 tsp. but left the nutmeg alone. I used the 13 x 9 pan option as opposed to the other one of two 8-inch round pans. Instead of 14-16, I made 12 rolls. I covered the glass dish with saran, and I will let it do the second rise overnight in the refrigerator.
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