Tuesday, December 19, 2017

The "Family" Orange Roll Recipe


Makes 48 rolls

Rolls:
2 cups milk scalded (warmed)
1/2 cup sugar
1/2 cup oil
3 tsp. salt
2 cups bread flour
2 eggs
2 Tbs. yeast
1/2 cup warm water
4-6 cup flour

Filling:
1/4 lb. butter (margarine OK)
1 cup sugar
1 orange peel grated (just the orange part of the rind not the white part)

Frosting:
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 in the bowl 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 pizza shaped 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 about 1 hour.
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 together until smooth and creamy. Spread the frosting over the rolls while they are still warm.


**IF USING  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.

Alterations:  Kathy has the bake time at 375 for 12-15 minutes
Alterations: Shauna has used tangerines with great success.



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