Flaky Orange
rolls
1. Add the 2 tablespoons of yeast to 1/2 cup warm water.
2. Stir to dissolve and set the mixture aside.
3. In a large mixing bowl cream together the sugar, butter and salt.
4. Add the 1 cup of hot water.
5. Mix in the eggs.
6. Now add the cold water.
7. Add the yeast mixture that was set aside.
8. Add the flour one cup at a time mixing well after each addition.
9. Add flour until the dough pulls away from the sides of the bowl. Don't add too much flour. The dough should be soft and a bit sticky
10. Transfer the dough to a large clean bowl.
11. Cover the dough with plastic wrap and place in the refrigerator overnight
12. Butter enough muffin tins to make 4 dozen rolls. Set aside.
13. Place the dough on a generously floured surface.
14. Roll out the dough into a 18 x 24-inch rectangle.
15. Brush off any excess flour. Extra flour will make the rolls dry.
16. Spread the soften 1/4 cup butter over 2/3 of the dough.
17. Fold the 1/3 of the unbuttered rectangle over the 1/3 that has butter.
18. Brush off excess flour.
19. Lift off the remaining 2/3 of dough and fold it over the first 1/3. Brush off excess flour
20. Rotate the rectangle so the long end is facing you.
21. Roll, once again, into a 18 x 24-inch rectangle
22. Mark the center of the dough and fold on end over to meet the center.
23. Fold the other end to meet in the center as well
24. Brush of excess flour.
25. Using a pastry brush and just a little bit of water brush only one side of the rectangle with water
26. Fold the end that does not have the water on it over top of the side that was brushed with water.
27. Brush off excess flour.
28. The rectangle should measure 18 x 8-inches.
29. Cut dough into 2-inch strips lengthways. (4 strips 18" long)
30. Cut each 18" strip into 12 sized equal pieces
31. Place each piece of dough, cut side up, into prepare muffin tins.
32. Note: the rolls are being placed on their side. the cut edge is what will fan out and create the flakes.
33. Cover and let raise for about 3 hours or until when they are gently touched the feel like a marshmallow.
34. While the rolls are rising, make the orange glaze.
35. Place the confectioners sugar in a small mixing bowl.
36. Zest the rind from one orange.
37. Add to the sugar.
38. Add 3-4 tablespoons of the orange juice to the mixture.
39. Whisk until smooth and free of lumps.
40. Set aside
41. Once the rolls have risen, place them in a preheated 350 degree oven.
42. Bake for 20 - 25 minutes or until golden brown
43. Drizzle with 1 teaspoon of the glaze while still warm
44. Serve! Take the time to eat one while it's still hot, eating one layer at a time! ;-)
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (93g) | ||
Recipe Makes: 48 Servings | ||
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Calories: 193 | ||
Calories from Fat: 89 (46%) | ||
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Amt Per Serving | % DV | |
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Total Fat 9.9g | 13 % | |
Saturated Fat 5.8g | 29 % | |
Monounsaturated Fat 2.7g | ||
Polyunsanturated Fat 0.6g | ||
Cholesterol 67.4mg | 21 % | |
Sodium 4568mg | 158 % | |
Potassium 169mg | 4 % | |
Total Carbohydrate 20.5g | 6 % | |
Dietary Fiber 0.5g | 2 % | |
Sugars, other 19.9g | ||
Protein 5.7g | 8 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 193
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