Saturday, December 6, 2008
Orange Rolls (Cinnamon Rolls)
Last week on Shelli's blog, she posted a yummy recipe for Orange Rolls. I made the recipe half with the orange mixture and the other half with a cinnamon mixture. They were DELICIOUS and so light tasting! They were FABULOUS hot out of the oven.
Orange Rolls (3 dozen)
In a small bowl, sprinkle 2 Tbs. dry yeast in ½ c. warm water and let set during next two steps.
In a large mixing bowl (Shelli uses a Bosch with the kneading paddle...I used my kitchen aid w/ the kneading paddle) combine 1 c. hot water, ½ c. softened butter, ½ c. granulated sugar, and 2 tsp. salt.
Beat 3 eggs separately in a small bowl, and add to slightly cooled mixture in mixing bowl.
Combine all above ingredients.
Mix in 2 ½ c. white flour until smooth. Then add another 2 ½ c. white flour until sticky smooth.
Leave covered in bowl in refrigerator for at least two hours or overnight.
2 ½ hours before baking, divide dough into thirds.
Roll dough into rectangle and spread 1/3 of the orange mixture (below) evenly onto the dough. Roll long ways and slice into 1” thick pieces (approx. 12 rolls per roll). Place in foil muffin cups. Repeat for all three rolls. You may use paper cups, but if you use the foil cups, the rolls—and the orange mixture—don’t stick to the foil. (I personally did not use the foil cups...I just put them in a 9x13 greased baking dish.)
Let rise approximately 2 hours and bake at 375 degrees for 10-12 minutes or until lightly golden.
Combine ½ c. softened butter, 1 c. granulated sugar, and finely grated orange peel of one or two oranges, depending on your taste.
Cinnamon mixture (my own recipe)
Melt 1/2 cup butter and pour on dough and spread. Sprinkle with a mixture of cinnamon and sugar. (My kids & husband liked this one best.)
I also added my own glaze to the top of them at the kids' request. I mixed 2 cups powdered sugar w/ about 1 tsp vanilla and 1/4 cup margarine. Add milk 1 tsp at a time until you have the desired consistency that you want.