Posts Tagged ‘orange rolls’
March 30, 2013 by Emily
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
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.
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.
9 – 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!!