Tuesday, May 6, 2008
A family favorite since beginning days of our marriage, I learned to make orange rolls as a laurel from my laurel advisor Virginia Wallace. All of our children are now experts in making these rolls. I have been told that Thanksgiving would not be Thanksgiving without them.
2 cups milk scalded (warmed)
1/2 cup sugar
1/2 cup oil
3 tsp. salt
2 cups flour
2 Tb. yeast
1/2 cup warm water
4-6 cup flour
1/4 lb. butter (margarine OK)
1 cup sugar
1 orange peel grated (just the orange part of the rind)
2 1/2 cup powdered sugar
Juice of one orange
Dissolve the sugar, oil and salt in the warm milk. Add 2 cups flour and let sit until spongy. (About 15 minutes). While waiting dissolve the yeast in warm water then add to dough mixture with the eggs.
Add flour one cup at a time until dough pulls away from the sides of the bowl. Kneed. Let rise until doubled about one hour. (see ** note below)
Mix butter, sugar and orange rind together. Punch the air out of the dough, and divide into six equal parts. Roll one part into a large circle, spread 1/6 of the filling on the dough. Cut into eight wedges and roll each up like a crescent roll. Place rolls close together on a greased cookie sheet.
Repeat with the remaining 5 segments of dough. Let rise until almost doubled.
Bake at 400 for 8-10 minutes, until slightly browned. (ovens are different, watch this stage and adjust as necessary) While baking, mix the powdered sugar and orange juice tongether until smooth and creamy. Spread the frosting over the rolls while they are still warm.
***I now use SAF Instant yeast and add it straight to the dough mixture - totally skipping dissolving the yeast in warm water (I still add the water right to the dough bowl) AND the initial dough raising step. I also like to add a little gluten to the dough, it adds extra protein AND makes rolls a little lighter (buy as a powder)