Tuesday, February 21, 2012

Orange Rolls

I'm asked to make these rolls often. They are very light and delcious.

I use my Croissant recipe for the dough:


• 2 tablespoons active dry yeast
• 1 cup warm water (110° to 115°)
• 2 tablespoons plus 1/2 cup Granulated Sugar, divided
• 2 cups warm sour cream (110° to 115°)
• 2 eggs, lightly beaten
• 6 tablespoons butter, melted
• 1-1/2 teaspoons salt
• 1/4 teaspoon baking powder
• 7 to 8 cups all-purpose flour
In a bowl, dissolve yeast in warm water with 2 tablespoons sugar; let stand for 5 minutes. In a large bowl, combine the sour cream, eggs, butter, salt and remaining sugar. Stir in baking powder, yeast mixture and 4 cups of flour until smooth. Stir in enough remaining flour to form a soft dough.
Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.
Punch dough down. Turn onto a lightly floured surface; divide in half. Roll out into a circle cut into triangles and roll into croissant shape. Cover and let rise until doubled, about 20 minutes.

Instead of rolling into croissant shape, roll out flat, 1/4 of dough at a time. Add Orange filling:


Juice and zest of one orange
1/4 - 1/2 C. Sugar
1/2 C. Butter

Brush onto dough and roll into log. Cut into 1" rounds.

Bake at 350° for 20-25 minutes or until golden brown. Cool on wire racks.

Frost with Orange Cream Cheese Frosting:


8 oz. cream cheese, softened
1/4 c. butter, softened
1-2 c. powdered sugar
zest of one orange
all the juice from the orange
1/2 tsp. vanilla
pinch of salt

Mix until creamy and fluffy (about 5 minutes in a Kitchen Aid)

1 comment:

  1. ooooooooh this sounds like a great Easter Mornin treat.
    I am going to try adding half wheat flour in place of the white and to health it up a bit in other ways. I'll keep you posted.