Tuesday, October 5, 2010

Sweet Rolls

Here is my favorite recipe for sweet rolls. You can make them as Orange Rolls or Cinnamon Rolls.
3 TBSP. active dry yeast
2/3 cup warm water
1 cup butter, diced
1/2 cup white sugar
2 tsp. salt
2 cups scalded milk (hot, but not boiling)
2 eggs, lightly beaten
6 cups all-purpose flour

14 tablespoons butter, softened
1 cup white sugar
3 tablespoons grated orange zest

14 TBSP. butter, softened
1 cup brown sugar
1 cup white sugar
sprinkled cinnamon

In a small bowl, dissolve yeast in warm water. Add 1 tsp. sugar to activate. Let stand until creamy. Combine the diced butter, 1/2 cup sugar, and salt in a large bowl. Stir in the hot milk, and mix to dissolve the butter. Let stand until lukewarm.
Mix the yeast, eggs, and flour into the milk mixture to form a sticky dough (it will seem runny). Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth, and let rise in the refrigerator for 8 hours or overnight. (I've made it immediately before, just allowing it to rise once in the bowl, and then rolling out). Remove dough from the refrigerator 2 to 2 1/2 hours before baking. Divide the dough into halves. Roll each half out on a lightly floured surface to 1/4 inch thick rectangle. For Orange Rolls: Mix the softened butter, one cup sugar, and orange peel in a bowl. Spread over the dough. For Cinnamon Rolls, mix the cinnamon roll mixture and spread over the dough. Roll up the dough along the long edge. Cut the rolls into one inch slices with dental floss. Place in greased muffin cups (for orange rolls) and a cookie sheet for cinnamon. Let rise until doubled in bulk.
Bake in a preheated 400 degree F (205 degree C) oven for 10 to 15 minutes, or until golden brown. Top with icing while warm

Orange Glaze:
Orange juice concentrate, melted
Powdered Sugar to desired consistency

Cinnamon Glaze:
1/3 cup evaporated milk
2 TBSP. brown sugar
1 1/2 cups powdered sugar
1 tsp. vanilla

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