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.
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 & 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.