|Citrus: Perfect for the Holiday Season.|
Here it is, with pics, explanations, and only a few very minor alterations.
(Have you ever tried orange rolls? They sell them next to the Pillsbury cinnamon rolls in all grocery stores - the citrus is such a nice change, really adds more flavor... and citrus is perfect for the holiday season)
Ingredients (Don't be intimidated, nothing exotic):
1 tablespoon white sugar
1 tablespoon active dry yeast (just ask a clerk if you can't find it - EASY)
1 cup warm milk
1/2 cup warm water
1 egg, beaten
1/2 cup orange juice
1 stick butter
1/4 cup instant vanilla pudding mix
1 tablespoon orange extract (baking section by the vanilla)
4 cups bread flour ("better for bread" flour)
2-3 cups all purpose flour
1 teaspoon salt
1/2 cup butter, softened
2 tablespoons grated orange zest (need 2 oranges for this)
1 teaspoon orange extract
3/4 cup white sugar
1 (8 oz) package cream cheese, softened
1 stick butter, softened
1.5 cups confectioners' (powdered) sugar
2 teaspoons orange extract
Directions (takes a little time, but not at all difficult):
Sprinkle 1 tablespoon white sugar and the yeast over the warm milk and water in a small bowl. Let stand about 5 minutes. Mix in the egg, 1/2 cup orange juice, melted butter, vanilla pudding mix, and 1 tbsp orange extract. Stir in the first 5 cups of flour (including 4 of bread flour) and salt. Add more if the dough is too sticky (it will be). When the dough has pulled together into a ball, turn it out onto a lightly floured surface and knead until it is smooth and elastic, adding more flour as needed, about 7 minutes.
Place the dough in a large greased or oiled bowl and cover with a clean cloth. Allow to rise in a warm place for 90 minutes (I used the oven - turned it on for just a minute and then turned it off so it would be a little warm).
Combine the stick of softened butter with the orange zest and 1 tsp orange extract in a small bowl until smooth. Set aside. Grease a 9x12 baking pan and another smaller square one. Don't try to slice them thick and squeeze them into one pan; they won't rise enough and will turn out dense and hard.
Turn the dough out on a floured surface and roll into a 24 inch by 12 inch rectangle. Spread the butter mixture evenly over the dough, then sprinkle with the 3/4 cup of white sugar.
|Smears of the filling, ready to spread evenly. Imperfect rectangle.|
Cover with plastic wrap. Refrigerate overnight or up until a few days if desired. Hint: If you refrigerate overnight, which I recommend for a less stressful morning, leave the butter and cream cheese for the frosting out overnight so it's already softened in the morning.
|You can save the extra for another morning, if you want.|
Bake at 350 degrees for 25-30 minutes. Allow to cool slightly before frosting.
|Fresh from the oven, not yet frosted.|
|Can you tell how amazing the texture of the dough was?|
While the rolls are baking, cream together the cream cheese and remaining stick of butter. Stir in the confectioners' sugar and 2 tsp orange extract. Spread frosting over slightly cooled rolls.
|Frosted. PERFECT December morning.|
Enjoy! Goes well with breakfast sausage (try Trader Joe's chicken breakfast sausage - mmm) or Kielbasa (Polish sausage).
|'Tis the season!!|