Orange Sweet Rolls

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I'm going to make these tonight and cannot wait! The dough is nearly finished! JOY!

*I ended up making something similar...I needed to make sandwich bread, so just did a double batch using Mark Bittman's sandwich loaf recipe, adding an egg to it (Found in "How to Cook Everything", the yellow cookbook with tons of reliable recipes) and spread softened butter on the rolled out dough. (My dough was made using hard red wheat (6 c.) and 1 c. store bought white flour.) Then I sprinkled it with Sucanat with Honey, some brown sugar and softened orange peel.  I just went by the look because I wanted these to be less sweet than the cinnamon rolls I recently made. I did add a touch of cinnamon. For the glaze-- about 1/4 of a block of softened cream cheese, ~ 3 TBSP softened butter, ~1 1/2 c. powdered sugar, a drop of heavy cream and enough real maple syrup to get the consistency to being spreadable. After baking, I turned the rolls over to cool slightly and while warm, spread the glaze so it would melt down over them. Once these are refrigerated, you can put them back in their baking pan if you want. (I turn them over on a tray covered with foil). We all liked these and found them more suited to breakfast than a fully sugared cinnamon roll, though those are great for a special Christmas morning treat!

Sweet Glazed Orange Rolls

Ingredients

• Rolls:


• ingredients you will need:



• 1 1/2 cups of milk


• 3/4 cup + 1 Tablespoon Sugar


• 1 egg


• 1 Tablespoon salt


• 2 Tablespoons yeast


• 2 cups of warm water


• about 9-10 cups of all purpose flour


• at least 1 cup of butter


• Filling:


• 1/2 cup sugar


• 6 Tablespoons melted butter


• grated rind from one orange


• Glaze:


• 2 cups powdered sugar


• juice of one orange


• Water, to thin

Instructions

1. On a floured counter roll the dough into one large rectangle about 1/4-1/2 inch thick.


2. Bring the filling ingredients to a boil and remove from the heat.


3. Pour the orange filling onto the dough.


4. Spread the mixture evenly over the dough


5. Roll the long edge of the dough, be careful not to pull the dough as you roll it. Gently lift and roll the dough.


6. Use a piece of thread or floss to cut the rolls. Slide the string flat under the dough to 1 1/2 inches (or desired thickness) from the end of the roll, cross the string over the dough and pull. VOILA! Repeat this step until all the rolls are cut.


7. You have two options for baking these rolls.


8. 1. Place each roll in a regular sized muffin tin


9. 2. Place the rolls on a cookie sheet about 1 1/2 inches apart. You will generally place 12 rolls on a sheet.


10. Let the rolls raise until they are touching (if using a cookie sheet) or until they have risen well above the muffin tins.


11. Bake the rolls at 350 degrees for 10-15 minutes until they are golden brown.


12. Allow the rolls to cool slightly while making the glaze.


13. Mix glaze ingredients and pour over rolls


14. Enjoy!

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