Sunday, October 6, 2013

Homemade Orange Rolls


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A couple weeks ago one of my mom's good friends, Kathrine Perry, taught us how to make orange rolls.  If you know Kathrine Perry then you already know that these rolls are to die for.  If you don't know Kathrine it will suffice to say that the first time I made them I ate three... within the first half hour that they were out of the oven... SOS

This weekend is one of my very favorite weekends of the year.  General Conference weekend.  And the fall session is my very favorite one.  Solely because fall is my favorite season and Conference gives me even more of an excuse to cuddle up in a blanket.  Conference weekend always means good food and so this morning we of course made one of our new favorites... orange rolls.  

This recipe makes two dozen... There are now only two left.  So clearly they are a HUGE hit.  And they are surprisingly not as hard to make as I thought.  Below is the recipe and some tips from Kathrine that made them all the better.  

DOUGH:  
1 cup boiling water
1/2 cup margarine (Kathrine recommends Western Family)
1/2 cup sugar
2 t. salt
3 eggs, well beaten
1/2 cup warm water
2 packages of yeast
4 1/2 - 5 cups of flour 

DIRECTIONS:
Dissolve yeast in warm water.  Dissolve sugar, salt and margarine with hot water.  Stir in 2 cups of flour.  Beat eggs well and add to mixture.  Add yeast and stir in remaining flour to make a soft dough.  Refrigerate two hours OR let raise one hour, stir down and refrigerate overnight.  Three hours before serving divide dough into three parts.  Roll on floured board.  Roll dough into a large rectangle.  Spread with 1/3 of the orange filling.  Cut into eight slices. Roll like a jelly roll.  Place in greased muffin tin and let raise a couple hours.  Bake at 350 for ten minutes.  Turn pan and bake until they are light brown on top.  (About eight more minutes)  Immediately frost with glaze.  Remove from pan and let cool on rack.

ORANGE FILLING: 
1 cup sugar
scant cube margarine
grated rind of 1 large orange

GLAZE:  
1 1/2 cups powdered sugar
3 tablespoons juice from orange
1 tablespoon butter 
  
Tips from Kathrine: 

1.  The biggest issue with homemade rolls is too much FLOUR.  Too much flour on the kneading surface.  All that extra flour on your hands.  Just too much flour.  So be careful with the flour.  Lots of flour means dry flaky rolls.  No thank you.  

2.  Yeast keeps best in the freezer.  Storing it in the freezer ensures that you will never have a dough that doesn't rise.

3.  When it says grease your pan.  GREASE your pan.  They tend to get really stuck in there especially if the filling oozes through.

4.  When your rolls are rising instead of placing a towel over them place a piece of greased plastic wrap.

5.  Before frosting them you may want to push down some of the rolls with a fork.  Sometimes they get a little big and outta shape in the oven. 

6.  After frosting your rolls pop them out of the tin ASAP.  If you let them sit the frosting gets hard and they get hard to pry out. 

   



1 comment:

  1. um, YUM. i need these right now! thanks for the recipe! xo

    the well-traveled wife

    ReplyDelete