Orange Rye Spirals

In a large bowl, stir together 2 cups of the all-purpose flour and the yeast. In a medium saucepan, heat and stir the water, sugar, oil, and salt just until warm (120 degrees F to 130 degrees F). Add oil mixture and egg whites to flour mixture. Beat with an electric mixer on low to medium speed for 30 seconds, scraping side of bowl constantly. Beat on high speed for 3 minutes. Using a wooden spoon, stir in the rye flour, orange peel, caraway seeds, and as much of the remaining all-purpose flour as you can.

Turn out dough onto a lightly floured surface. Knead in enough of the remaining all-purpose flour to make a moderately stiff dough that is smooth and elastic (6 to 8 minutes total). Shape dough into a ball. Place in a lightly greased bowl; turn once. Cover; let rise in a warm place until double in size (about 1 hour).

Punch down dough. Turn out dough onto a lightly floured surface. Divide dough in half. Cover; let rest for 10 minutes. Meanwhile, grease 2 baking sheets.

Divide each half of the dough into 8 pieces. On a lightly floured surface, roll each piece into a 12-inch-long rope. Form each rope into an "S" shape, coiling each end snugly. Place rolls on prepared baking sheets. Cover and let rise in a warm place until nearly double in size (about 30 minutes).

Meanwhile, preheat oven to 375 degrees F. Bake about 14 minutes or until golden brown. Transfer to a wire rack. Cool slightly. Brush rolls with orange marmalade spread while warm. Serve warm. Makes 16 rolls.