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  1. Marmalade Rolls

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    March 30, 2013 by Emily

    finishedrolls

    One of the recipes that my grandmother and I would always make together is orange rolls, which was basically just biscuit dough, sugar and orange juice concentrate baked in muffin tins…and while I have fond memories of the original it just wasn’t working for me the last time I made them. So I decided to remake these and add a few new layers of flavors, which is where marmalade comes in!

    There’s something about marmalade that I just LOVE, maybe its the play on sweet/bitter or the fact that the orange peels always look like little jewels to me…either way its good stuff.

     

    What You’ll Need:

    2 Cups Milk (I used soy, but regular milk works as well)
    1/2 Cup Vegetable Oil
    1/2 Cup Sugar
    2 1/4 Teaspoon Active Dry Yeast (1 package of yeast)
    4 Cups All Purpose Flour

    1/2 Cup All Purpose Flour
    1/2 Teaspoon Baking Powder
    1/2 Teaspoon Baking Soda
    2 Teaspoon Salt

    1/2 cup Softened Butter (or earth balance if you’d like to make these vegan)
    1 “heaping” Cup of Orange Marmalade (I used a full 10 ounce jar)
    1 Teaspoon Cinnamon
    1/2 Teaspoon Salt
    1/4 Cup Packed Brown Sugar

    Method:
    1 – In a sauce pan heat the milk oil and sugar until the sugar has dissolved, remove from heat and allow to cool until its just “warm” to the touch. 2 – Sprinkle the yeast over top and allow to proof for about 5 minutes. 3 – measure out 4 cups of flour into a large mixing bowl, adding the milk/yeast mixture and stirring until combined. Cover with a tea towel and set in a warm place to rise for 1 hour. 4 – After the dough has risen to about double in size, stir in the remaining flour, baking soda, baking powder and salt. Cover and allow to rise an additional 1 hour, at this point dough can be stored in the fridge for up to a day until your ready to use it. 5 – Roll out the dough into a long rectangle, about 12 x 18 inches 6 – Mix the butter, marmalade, sugar, salt and cinnamon and spread onto the dough from edge to edge.

    rolling

    7 – Starting at the long edge furthest from you, gently roll up the dough and jelly mixture into a spiral. 8 – Pinch the end edge of the dough to the roll to connect it all together.

    cutrolls9 – Slice your roll into 12 pieces and arrange into two heavily butter cake pans and allow to proof while you heat your over to 375 degrees. 10 – bake for 15-18 minutes until the dough is golden brown, remove from oven and immediately flip the rolls out of the plans and on to a plate (otherwise the marmalade sugar mixture will cool and make it impossible to get out of pans!) let cool slightly and enjoy!!

    rolls


We are a collective based out of Baltimore, MD dedicated to showing you how to live a champagne lifestyle on a beer budget. We believe in the power of creativity and fun. We believe that anything is possible and we would like to inspire you to do the same. Thanks for stopping by!

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