Orange Sweet Rolls

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Orange Sweet Rolls 
makes 15 rolls
ingredients:
rolls:
1 package active dry yeast
1/2 C warm water
pinch of granulated sugar
fresh orange zest from 1 medium orange
1/2 C orange juice
1/4 C sugar
1 t salt
1 large egg
2 T unsalted butter, softened to room temp
3 to 3 1/2 cups all-purpose flour
filling:
3 T brown sugar
2 ground cinnamon
1/2 t of grated ginger
2 T unsalted butter, softened to room temperature
glaze:
1 C powdered sugar
1 T orange juice
fresh orange zest from 1 medium orange
1 t vanilla extract
method:
1. Make the dough: In the bowl of your stand mixer fitted with a paddle attachment, pour in warm (a little warmer than lukewarm) water, pinch of sugar, then the yeast. Give it a little stir, then let it sit for 2 minutes for yeast to activate.
2. Add orange zest, orange juice, sugar, salt, egg, butter and 1 1/2 C flour. Beat everything together on low, and scrape down the sides when needed. Switch to a paddle attachment, Add in 2 C of flour and mix until the dough is not sticky, but will spring back when poked with a finger. Continue “kneading” in your mixer for about 3-4 minutes on medium-low speed. Form the dough into a ball, then transfer to a lightly greased bowl. Cover the dough with a light towel or lightly with plastic wrap with a little spritz of cooking spray. Let rise until doubled in size, about 1-2 hours.
3. Line the bottom of a 9×13 inch baking dish with parchment paper, leaving a little overhang on the sides. Turn the dough onto a lightly floured work surface and roll it out to a 15×9 inch rectangle. Make sure dough is evenly thick and very smooth. The more rectangular, the better.
4. For the filling: In a small bowl, mix together the sugar, cinnamon, and ginger. Spread the dough with softened butter and sprinkle with all the sugar mixture. Tightly roll up the dough (long) and cut 16 even rolls (I use a string and cut the log in half, then the two longs in half, then the four logs in half), about 1 inch thick. Arrange rolls in the prepared baking pan with the cut sides up. Cover the rolls again and let rise for about 30 min-1 hour.
5. Preheat the panggangan to 375 degrees. Cover the rolls with aluminum foil and bake for 15-30 minutes, until they are lightly toasted (don’t overbake!). Transfer the pan to cool for about 10
6. Make the glaze: In a small bowl, whisk together all the glaze ingredients and drizzle over the rolls before serving.
recipe adapted from: sally’s baking addiction
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thanks you.

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