Monday, March 30, 2009

Orange Cinnamon Sweet Rolls

My youngest daughter is getting married in three weeks and I'll have people I need to feed breakfast to on Saturday, the day of the wedding. I've been trying to get ready ahead of time so I won't be frantic on the wedding weekend.

This weekend in preparation for the Saturday breakfast needs, I made orange cinnamon sweet rolls from

Here are the ingredients:
3 T warm water
2 1/4 tsp active dry yeast
1/2 cup plus 1 tsp sugar (I used honey in place of the sugar).
5 - 5 1/2 cups unbleached all-purpose flour
1 T finely grated fresh orange zest
2 tsp salt
1 tsp cinnamon
1 cup warm milk
1 1/2 tsp vanilla
3/4 stick unsalted butter, softened, plus extra for greasing bowl
4 large eggs at room temperature for 30 minutes

Stir together warm water, yeast, and 1 tsp honey in bowl of mixer with paddle attachment and let stand until foamy, about 5 minutes. While yeast is proofing, whisk 4 cups flour with zest, salt, and cinnamon in a bowl.

Add milk, vanilla, butter, and remaining 1/2 cup honey to yeast and then mix at medium speed until combined. Beat in 3 of the eggs, one at a time and then add the orange cinnamon flour and mix until well combined.

Change to dough hook and mix at medium-low speed, adding more flour (1 - 1 1/2 cups) a little at a time, until you have a slightly sticky dough, but smooth, in about 5 minutes. Transfer dough to counter and knead by hand until smooth and elastic (about 3 minutes). Form dough into ball and transfer to large buttered bowl, turning dough to coat with butter.

Cover bowl with towel and let dough rise until doubled (about 1 1/2 - 2 hours).

Turn dough out onto work surface and knead several times. Cut dough into 12 equal pieces. If I had done this, the rolls would have been enormous - I cut the dough into fourths, and then cut each fourth into four parts. I made the recipe twice, so I had 32 rolls when I was done.

Roll each roll into a smooth ball, rolling between your hands or on the counter. Arrange balls about 1 inch apart on a parchment lined baking sheet on a 17X14 inch cookie sheet.

Cover with damp kitchen towel and allow to rise about 1 - 1 1/4 hours until doubled.

Whisk together remaining egg with 2 tsp water in a small bowl. Snip a 1 inch X in the top of each roll. Brush rolls lightly with egg wash and bake until golden (about 10 minutes for the size I made).

Here's the snip:

These rolls were good out of the oven but my oldest daughter said that she kept thinking they needed some kind of sugar coating. They call for serving with orange butter:
1 stick of salted butter and 1/3 cup orange marmalade pulsed in a food processor.

I went out into the kitchen and made up a honey glaze.

1/4 cup soft butter
3/4 cup powdered sugar
1 egg white
3 T honey

I painted this onto the rolls. They are beautiful and delicious. I put them in the freezer to stay for the three weeks until the wedding. I'll probably make the orange butter to serve with them, but they are delicious with the glaze.

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