Orange Rolls

Ingredients

For the dough:

• 1 cup milk
• 1/4 cup brown sugar
• 1 tablespoon (Tbs) yeast
• 1 tsp salt
• 1/2 cup butter or vegetable oil
• 1 Tbs ground flaxseed + 2 tsps water
• 2 tsps grated orange peel
• 1/4 cup orange juice
• 4 cups wheat flour (plus a little more for the moment of expanding it)

For the filling:

• 1 cup brown sugar
• 1/2 cup coconut oil
• 3 tsps grated orange peel
• 3-4 tsps of flour

For the glaze:

• 1/2 cup of powdered sugar
• 1 tsp of orange juice or milk

Preparation

1. Put the warm milk together with the sugar and the yeast in a container and let the yeast activate for 5 minutes. 
2. Mix the ground flaxseed with the water and let sit until it has the consistency of egg whites.
3. When the yeast mixture is foamy, add the orange juice, the oil or butter (melted), the flaxseed soaked in water, the orange zest, the salt and mix.
4. Add the liquid mixture to the flour that should be in a larger container. Form a dough that must be homogeneous, soft but not sticky to your hands. Add more flour if necessary. 
5. Knead the dough for 7 minutes until it is elastic and well formed. Put the dough back in the bowl and let it rest for an hour until it doubles in size.
6. While the dough rises, mix the ingredients for the filling until it becomes a homogeneous paste.
7. Once the dough has risen, take it out and expand it with a rolling pin, maintaining a rectangular shape. Expand the dough evenly until it is ½ inch thick.
8. Spread the filling mixture on the entire surface of the dough and sprinkle flour over the entire mixture.
9. Carefully roll up the dough with the filling inside making sure it is firm and tight but always keeping the round shape.
10. Preheat the oven to 350º F.
11. Using plastic string or dental floss, put it under the roll and cut the rolls by tightening the thread or tying it in such a way that they can be cut evenly and perfectly.
12. In an oven-safe container, place the rolls, leaving a space of around 2cm between each one, on parchment paper to prevent them from sticking.
13. Let the rolls rise again for one hour; cover them with a kitchen towel on top.
14. Bake the rolls for 35 minutes or until golden brown. Don't let them cook too much.
15. Prepare the glaze by mixing the sugar with the non-dairy milk or orange juice. Place it on top of the rolls once they are completely cool.