home for the holidays- tangy, sweet orange rolls

Happy Thanksgiving! After a long drive Tuesday night I made it back safely to the 509; and just in time to bake up quite a Thanksgiving storm with my mama yesterday. 
You know how growing up you have those dishes that your mom makes that are untouchable? I have like 10 of those dishes, but one of my all time favorites is my mom's sweet orange rolls. I decided that it was time for me to learn to make these delicious, gooey, not-too-sweet buns and what a better time than for Thanksgiving right? Sorry this recipe is kind of wordy, but I promise, it's totally worth it.


Orange Rolls

For the dough:
3½ cups all-purpose flour
1 package active yeast
1¼ cups milk
¼ cup sugar
¼ cup margarine
1 tsp. salt
1 egg

For the filling:
¾ cup sugar
½ cup butter
1 tbsp. orange zest.

For the frosting:
2 cups powdered sugar
1 tbsp. orange zest
1 tbsp. fresh orange juice
1 tsp orange extract
¼- ½ cup light cream

1.     In a deep saucepan mix the milk, sugar, margarine, and salt and heat on low until the butter is almost melted. You want the mixture to be lukewarm so that it doesn’t burn the yeast. If you heat it up too much, just whisk the mixture until it cools down.
2.     Fit a stand mixer with a bread hook. Spray the hook with non-stick cooking spray so that the dough doesn’t stick. In the bowl of the mixer add 1½ cups of the flour and the package of yeast and mix with a spatula. Add the milk mixture and beat on low speed in the stand mixer. Add the eggs one at a time and mix until well incorporated. This may take a while, scrape down the sides of the bowl with a spatula until all of the flour is combined. The dough should be elastic like.
3.     Transfer the dough to a large mixing bowl and cover with a towel. Let rise for 1½ to 2 hours in a warm place.
4.     While the dough is rising, make the filling. In a microwave safe bowl, add the sugar, butter, and orange zest and microwave in 20-second intervals until the butter is melted. Microwave for another 30 seconds until the mixture is spreadable.
5.     Once the dough is doubled in size punch it down and transfer it to a liberally floured surface. Roll the dough out into a long rectangle, about ½ inch thick.
6.     Spread the filling mixture onto the dough covering all the surfaces. This will be a thin layer.
7.     Roll of up the dough from the long side, so that it forms a long log.
8.     Using dental floss, (you can use a knife too) cut the dough into rolls about an inch thick.  To use the floss slide the string under the dough and cross the string quickly to slice it.
9.     Place the rolls on a greased 9X13 pan (or a pie pan) about ½ inch apart. Pour heavy whipping cream over the rolls just to cover the bottom of the pan.
10. Let the rolls rise again until they are doubled in size in the pans, about 45 minutes.
11. Bake the rolls for 20 minutes at 350 degrees.
12.  While the rolls are baking make the frosting. Combine the powdered sugar and the cream. Add less cream for thicker frosting, and more cream for thinner frosting. Add all other ingredients.
13. Spread the frosting over the rolls right after they are out of the oven.

ENJOY!!! and Happy Thanksgiving!

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