| Ingredients: 3 Cup(s) flour 1/4 Cup(s) sugar 2 1/4 Teaspoon(s) instant yeast 1 Teaspoon(s) salt 1/2 Cup(s) orange juice 1/4 Cup(s) cream, heavy 6 Tablespoon(s) butter, unsalted 1 egg 1 egg yolk |
Directions:
Combine the dry ingredients in a stand mixer bowl. Warm the orange juice in the microwave. This will help activate the yeast. Add the orange juice, heavy cream, and softened butter, egg to the bowl with the flour. Mix with dough hook for two minutes on medium Increase speed to medium high and mix for another eight minutes. Turn out the dough on a floured surface. Knead for about 30 seconds. Place the dough ball in a greased bowl and cover with plastic wrap. Let rise until it doubles, about 1 to 2 hours. Roll out the dough into a rectangle 16x8 inches. Spread two tablespoons softened butter on the dough rectangle. Sprinkle the sugar zest evenly on the buttered dough. Roll the dough into a log by lifting the long edge. Pinch out air pockets while rolling the log. Pinch the seam closed. Cut the log into eight rolls. Each should be two inches thick. Prepare a 9-inch cake pan by greasing, lining with parchment paper, and then greasing again. Place the rolls in the pan with the seam side facing inward. Cover with plastic wrap and let rise for 1 hour or until doubled in size. Bake at 325 degrees for 40-45 minutes. Let cool in the pan on a wire rack for 30 minutes. Remove rolls from the pan and remove the parchment paper. Drizzle the glaze and serve. |
|
Orange Rolls sugar filling (
Required ) :
1/2 Cup(s) sugar 2 Teaspoon(s) orange zest |
Directions: whisk the zest into the sugar. |
|
Orange Sugar glaze (
Required ) :
1/4 Cup(s) cream, heavy 1/4 Cup(s) sugar 2 Tablespoon(s) orange juice 2 Tablespoon(s) butter, unsalted 1/8 Teaspoon(s) salt |
Directions: Bring ingredients to a boil in a small pan stirring constantly. About four minutes. |