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  • Orange Dinner Rolls

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    3 posts, 3 voices, 1332 views, started Dec 16, 2011

    Posted on Friday, December 16, 2011 by Denise Richardson




    • Diamond
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      1 packet active-dry yeast
      3 1/4 cups (13.8 ounces) flour, divided, plus additional for kneading
      2 1/2 tablespoons plus 1/3 cup sugar, divided
      2 1/2 tablespoons shortening, at room temperature
      1 egg, at room temperature
      1 teaspoon salt
      3 tablespoons softened butter
      3/4 teaspoon finely grated orange zest

      In a large bowl, or in the bowl of a stand mixer, combine the water,
      yeast and  

      one-half cup flour, stirring to dissolve. Set aside just until the yeast
      is activated  

      (the mixture will begin to bubble), 5 to 10 minutes.

      While the yeast is activating, combine the remaining flour and 2 1/2
      tablespoons  

      sugar in a separate bowl.

      With a fork (if working by hand), or using a dough hook, work half of
      the flour/sugar  

      mixture into the activated yeast, then add the shortening and egg until
      combined.  

      Slowly add in the remaining flour/sugar mixture (the mixture will at
      first be stringy,  

      then very sticky as the flour is absorbed). Stir in the salt.

      Move the dough to a floured surface. With floured hands, gently knead
      the dough  

      (it will be sticky at first) about 5 minutes, adding flour as needed
      just to keep the  

      dough from sticking to your fingers or the kneading surface. The
      finished dough  

      will be tender, soft and slightly tacky.

      Heat the oven to 400 degrees. On a well-floured surface, roll the dough
      into a  

      rectangle measuring 24 inches by 10 inches.

      In a small bowl, combine the remaining one-third cup sugar with the
      orange zest.

      Brush the dough with the softened butter, then sprinkle over the orange
      sugar  

      mixture.

      Roll the rectangle lengthwise into a tight tube (as when rolling
      cinnamon rolls).  

      Cut the tube into 24 (1-inch) slices, using thread if possible (the
      thread will slice  

      more easily and cleanly than a knife). Roll the tube one-quarter turn
      after each  

      slice to keep the tube round; otherwise, it will flatten from all the
      slicing.

      Place each of the slices into a well-greased muffin tin (the tins must
      be well-

      greased or the finished rolls will stick to the bottom). Cover loosely
      and set aside  

      until the rolls double in size.

      Bake the muffin trays 1 at a time, until the rolls are puffed and golden
      brown,  

      about 8 to 10 minutes. Rotate the trays halfway through for even baking.

      Cool the rolls slightly, then unmold. Serve warm.

      Makes 2 dozen rolls

      +1
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