Dreamy Decadent Orange Rolls Food

ORANGE ROLLS

Steps:

• Scald milk then add butter, sugar, and salt.
• Cool to lukewarm.
• Add yeast and stir.
• Stir in beaten eggs, 1/4 cup fresh orange juice and 2 tablespoons grated orange peel.
• Add 2 cups of flour and beat well.
• Stir in additional flour until dough is stiff enough to handle, do not add too much flour keep dough soft and pliable.
• Place dough on lightly floured surface and knead until smooth and elastic.
• Place in a greased bowl, cover and allow to rise in warm place until double in bulk (about 2 hours).
• Knead down.
• Divide dough into 3 equal portions.
• Roll each piece of dough into a circle about 12 inches in diameter Cut circle into 12 equal wedges.
• Roll up each wedge, from wide end to small.
• Place on a greased baking sheet tip side down.
• Allow to rise until double in bulk.
• Bake at 400 degrees for 8-10 minutes or until lightly brown.
• Glaze: Combine powdered sugar with 1/4 cup fresh orange juice and 1 tablespoons grated orange peel.
• Stir until smooth.
• Drizzle over warm rolls.
• Serve rolls warm or cold.

ORANGE ROLLS

Steps:

• To prepare dough, dissolve yeast in warm water in a large bowl; let stand 5 minutes, add 1/4 cup sugar, 1/2 cup sour cream, 2 tbsp softened butter, salt and egg, and beat with a mixer on medium until smooth.
• Lightly spoon flour into dry measuring cups and level with knife.
• Add 2 cups flour to yeast mixture, beat till smooth.
• Add 1 more cup flour and stir with wooden spoon till a dough forms.
• Turn dough out onto a floured surface.
• Knead until smooth and elastic (10 minutes), add enough remaining flour, 1 tbsp at a time to prevent dough from sticking to hands (dough will feel sticky).
• Place dough in a large bowl coated with cooking spray, turning to coat top, cover and let rise ina warm place (85°) free from drafts, 1 hr and 15 minutes or until doubled in size (gently press with 2 fingers into dough, if indentation remains its ready).
• Punch down, cover and let rest 5 minutes, divide in half, working with 1 portion at a time (cover the other).
• Roll each portion into a 12-inch round on floured surface.
• Brush each circle with 1 Tbsp melted butter.
• Combine 3/4 cup sugar and the orange rind, sprinkle half of the mixture over each round.
• Cut into 12 wedges, roll up each wedge tightly, starting at the wide end.
• Place rolls, point side down, in a 13 x 9-inch baking pan coated with cooking spray/ Cover and let rise 25 minutes or until doubled in size.
• Preheat oven to 350°.
• Uncover and cook 20-25 minutes, or until golden brown.
• While the rolls bake, prepare the glaze, combine 3/4 cup sugar, 1/4 cup butter and orange juice in a small saucepan, bring to a boil over medium heat, cook 2 minutes or until the sugar has dissolved, stirring, remove from heat and cool slightly.
• Stir in the sour cream, drizzle the glaze over the hot rolls, lt stand 20 minutes before serving.
• Keep any remaining rolls in the pan, cover with foil and store them in the refrigerator, to reheat, place foil-covered pan in a 300 degree oven for 15 minutes or until warm.

DREAMY DECADENT ORANGE ROLLS

Steps:

• Rolls:.
• Mix lukewarm water, yeast, and honey, stir to dissolve, and set aside.
• Heat milk over medium heat until almost boiling. Remove from heat and stir in the shortening to melt it. Allow to stand 5-10 minutes to cool to lukewarm.
• In a large bowl, mix milk (with shortening), salt, and 3 cups flour, then add yeast mixture. Beat thoroughly. Tent with a damp cloth and let rise 20 minutes in a warm place. It will be thick liquid at this stage, like pancake batter.
• Beat the eggs slightly. Add eggs, granulated sugar, 4 cups more flour, and 1 T. orange zest; mix thoroughly, then coat with flour and turn onto a floured board. Knead, sprinkling just enough flour to keep it from sticking, until dough ball can be handled without sticking to hands. Ball and return to bowl. Tent again and let rise another half-hour.
• Turn onto the board again, knead a little more, and divide in half. Flour surfaces and roll out each half, one at a time, to about 12x18 inches. Spread each with half the melted butter. Sprinkle half the brown sugar over the surface followed by pecans. (You can also add raisins, walnuts, and/or hazelnuts, and vary the amount of brown sugar.) Sprinkle with cinnamon.
• Starting from the long edge, roll up the sheet of dough with the sugar, cinnamon and nuts inside. Work the roll into a long uniform shape. With a sharp buttered knife, slice the roll into fifteen equal sections. Arrange them, spiral up, in five rows of three, in a greased 9x13 pan. (A little space between them is OK.).
• Tent and let rise until they fill the pan, about half an hour or somewhat more.
• Heat oven to 400°F.
• Bake in center of oven 22 minutes or until desired golden brown on top.
• Frosting:.
• While rolls are baking, melt butter over medium-low heat. Add orange juice directly to pan.
• Start adding powdered sugar about a cup at a time, beating with the mixer until sugar is all mixed inches.
• Remove from heat. Add orange zest and mix well. Quickly spread on rolls as soon as they are out of the oven.