Orange-Almond Spiral Rolls

These rolls are very flavorful and the glaze is the best part! The original recipe called for hazelnuts, but I couldn't find any so I used almonds instead.


Dough:
5 to 5 1/2 c. flour, divided
1 c. mashed potato flakes
1/4 c. sugar
2 packages quick-rise yeast (about 4 1/2 tsp. total)
1 tsp. salt
2 tsp. grated orange peel
1 c. milk
1/2 c. butter, cubed
1/2 c. sour cream
1/4 c. water
2 eggs

Filling:
1/3 c. butter, softened
1 c. powdered sugar
1 c. ground almonds

Glaze:
1/2 c. sugar
1/4 c. orange juice concentrate
1/4 c. sour cream
2 Tbs. butter

1. In a large bowl, combine 4 c. flour, potato flakes, sugar, yeast, salt and orange peel. In saucepan, heat the milk, butter, sour cream and water to 120-130 degrees. Add to dry ingredients; beat just until moistened. Add eggs; beat until smooth. Stir in enough remaining flour to form a stiff dough.

2. Turn onto floured surface; knead until smooth and elastic, about 6-8 minutes. (I let my Kitchen Aid do the kneading) Cover, let dough rest in a warm place for 20 minutes.

3. Punch dough down. Turn onto a floured surface; roll into a 22-in. x 14-in. rectangle. For filling, combine butter, powdered sugar and nuts. Spread lengthwise over half the dough. Fold dough over filling, forming a 22-in. x 7-in. rectangle. Cut into 7-in x 3/4 in. strips.

4. Twist each strip 4 or 5 times and shape into a ring. Pinch ends together. Place on two greased cookie sheets. Cover and let rise for 30 minutes, or until doubled.

5. Bake at 375 for 17-20 minutes or until golden brown. Remove to wire racks. Meanwhile, in a saucepan, combine glaze ingredients over medium heat. Bring to a boil; boil and stir for 3 minutes or until thickened. Remove from heat. Drizzle over warm rolls.

*To grind almonds, pulse in food processor until finely chopped. Stop before it turns into almond paste!