Sweet and a little tangy, these orange rolls hit the spot when you want something lighter than a cinnamon roll!
Scald in saucepan-
2 cups milk
1 cube butter
1/2 cup sugar
2 teaspoons salt
When this mixture is scalded, place aside to cool (I set my saucepan in cold water to speed up the process). It needs to be warm, but not hot enough to burn your finger.
While it is cooling, place two eggs in a small bowl and whip with a fork. Set aside.
In another small bowl, mix:
2 Tablespoons yeast
1/2 cup very warm water
1 Tablespoon sugar
Stir in yeast until it is wet, and let it grow and get frothy.
Combine cooled milk mixture, eggs, and yeast mixture together. Add:
6-7 cups unbleached, natural, all-purpose flour
Mix and knead until well incorporated. Dough should pull away slightly from edge of bowl, but still be rather sticky. Let raise in grease bowl until double in size (about an hour).
While dough is rising, cream together the filling:
2/3 cup sugar
2/3 cup softened butter
Grated orange peel of 2 oranges
When dough is ready, separate into two large balls. Roll each out into a rectangular shape and place half of filling in each part. Roll rectangles the long way so, after it is rolled, it looks like a tootsie roll. Cut into desired thickness, and place in greased cookie sheet. Cook @ 350 degrees for 20-30 minutes until golden brown. When they are hot, pour this glaze over the top:
Juice from 2 oranges
Powdered sugar (enough to make a runny frosting…..it will depend on how much juice you get out of your oranges, so just add it a cup at a time and mix until you get the consistency you desire).
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