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Speedy Orange Rolls
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This recipe makes 14 rolls
INGREDIENTS
| Active Dry Yeast | 2+1/4 tsp | ||
| Water | 1/2 cup | ||
| Egg | 1 | ||
| Bread Flour | 1+3/4 cups | ||
| Sugar | 1 TBSP | ||
| Salt | 1 tsp | ||
| Soft butter or margarine | 2 TBSP | ||
Filling / Frosting |
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| Confectioners' sugar | 1+1/2 cups | ||
| Grated rind of 1 orange | |||
| Soft butter | 3 TBSP | ||
| Orange juice | 2 TBSP | ||
DIRECTIONS
Have water at 110°-115°F and all other ingredients at room temperature.
Dissolve the yeast in water. Let stand 3 to 5 minutes; stir. Blend in the egg, 1/2 the flour, sugar salt and butter. Beat until smooth. Stir in more flour a little at a time. First use a spoon, then the hand. Dough should clean sides of bowl. Knead on lightly floured board until smooth and elastic. Place dough in lightly oiled bowl and turn to grease top. Cover; let rise until dough tests ripe. Grease 9-inch round pan. Blend Filling/Frosting ingredients. Beat until creamy.
Roll dough to a 7 x 14-inch rectangle. Spread with 1/2 the Filling/Frosting. Roll, starting at the wide side. Pinch edge of dough into roll to seal. From 14-inch side, mark dough into 14 equal parts. "Tie-off" (see below) each piece with strong thread. Place in pan (10 around outer edge, 4 in the center). Let rise in warm place until indentation remains after lightly touching. Bake 20 to 25 minutes in preheated 400°F oven. Turn rolls upside down on a rack. Spread with syrup left in the pan. After this has "set", place a piece of waxed paper on the bottom of the rolls, turn right-side-up and place on a rack. Brush rest of Filling/Frosting over rolls.
To "Tie-Off" dough, take a piece of strong thread, or dental floss, about 16 inches long, slip under roll of dough and cross on top to cut slices smoothly and quickly.
*You can substitute Instant (fast-rising) yeast in place of Active Dry Yeast. When using Instant Yeast, expect your dough to rise faster. Always let your dough rise until ripe. Traditional methods: use equal amounts; Bread Machine: use 1/2 tsp Instant Yeast OR 3/4 tsp Active Dry Yeast per cup of flour in your recipe. Visit our Lessons in Yeast & Baking for more information.