Delicious, glazed Orange Rolls are a Sunday, or any morning, treat!
Nice for Easter, too.
I use two eight-inch cake pans to make a double batch of these delicious, pull-apart Orange Rolls.
Make and glaze one batch to eat now, then freeze the un-glazed second batch for later by removing them from the pan and wrapping in plastic before freezing. Defrost and add the glaze before serving.
Use all-purpose flour or whole wheat pastry flour and be sure you use warm, not hot water to activate the yeast. If the liquid is warmed to "just right" for a baby, it will be, well, just right!
Recipe: Soft and Sweet Orange Rolls (one batch serves 2 to 5)
1 package of active dry yeast
1/4 cup warm water
In a small bowl mix the yeast and warm water. Set aside. Meanwhile, combine:
1 cup warm, reconstituted, dry non-fat *milk
1/4 cup mild oil, such as vegetable, golden olive, or melted coconut oil,
1/4 cup sugar
1 tsp salt
1 lightly beaten egg
3 to 3-1/2 cups **flour, added in two batches
In a large mixing bowl, combine warm milk, oil, sugar, yeast mixture, and egg. Beat in 1-1/2 cups flour until well-blended. Beat in the last 1-1/2 cup flour checking for a well-mixed, "soft dough" consistency. Beat in a bit more flour if needed, being sure the dough is not thick and stiff.
Remove dough from the mixing bowl and place into a large, lightly-oiled bowl. I like to warm the bowl by running it under very warm water, then drying it thoroughly before oiling it.
Cover the bowl with cling wrap. Set the bowl in a warm spot and allow the dough to rise 30 to 60 minutes until doubled in volume.
Turn the dough onto a lightly floured surface. Cut the dough in half reserving half in the covered bowl. Sprinkle the top of the dough your working on, and your rolling pin, lightly and roll and shape the dough into an approximately 8" by 16" oblong, or rectangle.
For the next steps you'll need for both batches:
1/4 cup sugar
2 TBS melted butter
2 tsp grated orange zest, plus a little more - set aside for garnishing the glaze, if desired
1/4 cup chopped walnuts, plus a couple of sprinkle - set aside as a garnish, if desired
Pour one TBS of the melted butter on your first dough rectangle with 1 tsp of orange zest. Spread butter and zest over the whole surface with the back of a spoon. Evenly sprinkle on 2 TBS sugar and about 2 TBS of chopped walnuts. Roll the dough from one sixteen-inch edge lengthwise toward the other sixteen-inch edge.
Using a sharp knife or baker's bench knife, cut the roll into six equal sections.
Into the center of one of the 8-inch oiled cake pans set the end sections slightly spaced apart. Set the remaining sections evenly spaced around the sides of the pan. The sections will spread and rise filling the spaces between.
Repeat with the other half of dough. Cover both filled pans with a clean dishtowel and allow to rise 30 to 60 minutes.
Bake both batches in a preheated oven set at 375 degrees for 20 to 25 minutes until lightly golden around the edges and puffy. Remove the rolls from the oven and allow them to cool in the pan for about 10 minutes.
Carefully, ***remove the each batch in a cohesive round to a cooling rack to finish cooling. Once completely cooled, glaze both batches or glaze one and freeze the other for future enjoyment of their goodness!
For the glaze: (Divide the following amounts in half if glazing just one batch)
1-1/2 cups powdered sugar
Boiled water, 2 to five TBS
2 drops orange extract
To glaze the rolls put all or half the powdered sugar into a small mixing bowl. Start adding boiled water one tablespoon at a time and whisking with a wire whisk. When the glaze is the consistency of slightly runny icing, add one or two drops of orange extract and whisk in well.
Using a spoon drizzle the glaze over one or both batches of orange rolls and sprinkle each batch with a little zest and chopped walnuts.
They are ready to serve and enjoy or wrap gently and gift!
*almond, soy, coconut, skim or whole dairy milk will all work in this recipe.
**you may need up to four cups of flour depending on the dryness of your flour and your weather region. Go for dough consistency, rather than an exact measurement. You want a soft workable dough that can be stirred with a little resistance but not stiff.
***to aid in removing the rolls from the pan you may place a round or waxed paper or parchment paper you've cut to fit into the pan before adding the rolls. Oiling the sides of the pan as well as the bottom aids in removal. Use a frosting spatula or butter knife to loosen the rolls from the edge of the pan before inverting it and emptying the rolls gently onto a plate, then righting them onto the cooling rack.
To make Lemon Rolls simply substitute the orange zest for lemon zest and swap in lemon extract.