Place the warm water, yeast, honey, lemon juice, oil, soy flour, 2 cups unbleached flour, milk, orange rind and salt in a large mixing bowl (Bosch mixer is ideal). Stir until mixed through.
Add the 3½ cups unbleached flour and 6 cups whole wheat flour. Add flour until the dough pulls away from the sides of the bowl. Knead for 8 minutes. Add the raisins.
Knead just until raisins are mixed in. Turn out onto the floured board. Divide dough into 4 equal pieces and roll each section into a rectangle about 20" x 8".
Lightly sprinkle each rectangle with coriander, date sugar, honey and nuts.
Form dough into tight lengthwise rolls. Cut into 1" sections using dental floss. Place on greased jelly roll pans (or cookie sheets), with a cut side down. Cover and let rise until double. Bake at 325°F for 25-30 minutes or until rolls begin to brown. Remove from pans and place on wire racks with the top side down. Drizzle with sweet roll topping. (see sweet roll topping recipe)