Good news, bad news. The bad news is the dough should refrigerate overnight. The good news is it makes two dozen rolls, and once you start eating these, it's hard to stop!
Dough:
2 pkg active dry yeast
1/4 cup warm water (110-115 degrees)
1 tsp sugar
3 eggs, beaten
1/2 cup butter, softened
1/2 cup sugar
1 cup warm water
4-5 cups flour
2 tsp salt
Filling:
2/3 cup butter
1 cup sugar
1 tsp orange extract
grated rind of large orange
Proof yeast by adding 1/4 cup warm water and 1 tsp sugar. Let it sit for a few minutes to get bubbly.
Combine eggs, butter, sugar and water for the dough. Add 2 1/2 cups flour and the salt. Beat until smooth. Add enough remaining flour to make a soft dough that pulls away from the sides of the bowl.
Cover dough and let rise until doubled in size. Punch down the dough, cover and place in refrigerator overnight, or several hours until it is chilled.
Divide dough in half. For each half, roll out to about 12" by 18", and 1/2" thick. Spread each with 1/2 of the orange butter filling. Roll up from the long side of the triangle and pinch the ends together. Cut into 1" slices (dental floss or white thread works great!) and place in greased 9x13" baking pans. Let rise about 2 hours. Bake at 375 for 12-15 minutes. You can top the rolls off with a little powdered sugar glaze if you wish, but they're really sweet enough on their own.
Thanks for letting me join in!
Subscribe to:
Post Comments (Atom)
2 comments:
Patti--so glad to have you join us & equally glad to be dining on some amazing orange rolls (as soon as I give up on my New Year's Resolutions).
I made a batch of my regular cinnamon roll dough (it's down a ways under cinnamon chip twists) and used this filling recipe. I couldn't wait overnight for orange roll happiness. It got two enthusiastic thumbs up from the kids who scarfed down nearly a dozen between the two of them. Thanks for sharing!
Post a Comment