Baking With Becky and Heather- Orange Rolls

Prepare to salivate.  This week Heather and I made some out of this world orange rolls.

This is an example of too dry dough. 

Orangeliscious!

a quick knead to get the dough ready to form

cutting the dough into 12 pieces

1 pieced rolled out and ready to be a rope

a roll getting dipped in the orange rind + sugar

a roll ready to be dipped



Heather's rolls are ready to rise




So are mine.




The finished masterpiece!


 We started with the super easy one hour bread dough recipe. We used a half recipe because we only wanted one pan each.  Here is the basics of this recipe, given in the full amounts. 

Add the following to a large mixer and blend for 30 seconds.
10 1/2 cups flour
3 Tbs. Instant yeast
1 Tbsp. salt
1/2 cup sugar

Next add:
4 1/2 cups warm water
3 quarter sized squirts of liquid soy lecithin

Mix for one minute and check the consistency.  Your dough should be really wet.  So wet that you think it is too wet, but not soup. 




After you have enough water, mix for about 7 minutes.  Then the dough is ready to form.

Because we used half a recipe, we divided the dough in half and then cut each of our sections into 12 pieces. We rolled them out, tied them in knots, dipped them in  melted butter and the orange rind/sugar mix and put them out to rise.  In my oven, they bake in about 14 minutes at 350.  My oven cooks fast.  Then we glazed them while warm.

For each dozen rolls add the zest of one orange to 1/2 cup of sugar.  Melt 1/2 cup of butter.  Dip each roll in the butter and then in the orange sugar and place it on a greased cookie sheet. 

For the glaze, combine 1 cup of powdered sugar, 1 Tbsp. butter, 3 Tbsp. orange juice, and 1 tsp. of vanilla. 

Enjoy!