This is a 3rd generation, family recipe that can/is used for breads, dinner rolls, cinnamon and/or pecan rolls, sticky buns and in this recipe, orange rolls. It takes about 4 hours from start to finish, but it's worth it.
A few things: first, don't be intimidated if you've never made rolls before. As my mom said growing up, it takes a few times, and failure is the best way to learn what works. Second, ingredients matter. Don't replace bread flour with regular unbleached. The bread will be tough and nasty. Lastly, make sure you get decent butter. Some brands "cut" the butter with extra water (think Kirkland brand). This means it's watery, and often ruins cookies, brownies and other baked goods. Go with Tillamook, Dairygold or higher quality butter.
Cook time: average of 3-4 hours
Ingredients checklist for bread or rolls: breadflour, butter, egg(s), yeast, milk, salt, white sugar
For orange rolls, 1-3 oranges, and for cinnamon rolls, include cinnamon
Orange rolls, Single Batch
A single batch will make approximately 24 dinner rolls, or 12 rolls and two loaves, OR 18 good size orange rolls.
2 1/2 cups regular milk (scald- which means to make hot) and set aside
1 stick butter (melt and let cool)
1 1/2 Tablespoons yeast
1/4 cup sugar
1 egg
1 Tablespoons salt
5-6 cups bread flour
Directions
Combine warm sugar, egg, salt and mix in warm milk in a bowl
Using the bread paddle (if you have one for your mixer), put on lowest speed
Combine above with bread flour, alternating one cup at a time. You will have @ 2 cups of flour left over
Add blossomed yeast *this is in the video, but to bloom yeast, combine:
1/4 cup warm water (not boiling, but nicely warm to activate the yeast) in a bowl. Sprinkle 1 1/2 Tablespoons of yeast on top of the water. Sprinkle 2 Tablespoons white sugar on top of the yeast. This will push the yeast into the water. Stir around 2 times with the end of a spoon so as not to collect yeast on the spoon (see video). Let sit for 2 minutes. As it starts to bloom, it gets puffy. Stir one more time if necessary. It will be fully blossomed and ready to pour into the flour mixture.
Pour the blossomed yeast into the bread mixture. Add the flour until the dough pulls from the side.
Let rise for 10 minutes.
Add the cooled, melted butter. This will necessitate the last of the flour. If you need to add more, up to 6 cups (depending on your butter and the water content), mix until the dough peels off the sides.
Remove from the mixing bowl, and put into a grease ceramic pot. This isn't required, but it's best. It holds in the heat better than any other type (e.g. plastic or metal).
Proof the bread--this is another way of saying- let it rise. Loosely place Saran (plastic) wrap on the top. Proofing can be done in an oven, if you have a Proofing setting. Set it at 150 degrees, and put it in for 40 minutes. Otherwise, place the plastic wrap on the top, followed with a hand towel for warmth.
Note: If you are at sea level, and it's warm, it won't take 40 minutes to double in size. At higher elevations (I'm at 3K feet) it takes the full 40.
While the dough is rising, make the filling (this is where you would substitute the filling, for cinnamon rolls etc).
Scrape the rind of 1 orange roll, and add it to 1/2 cup of sugar. Mix and set aside. This will be used for the filling.
Make the frosting.
Using softened butter or shortening, form your shape. Bread, dinner rolls are note shown in this video, but you will see the technique for the orange roll.
Frosting:
2 Tablespoons butter (soft)
2 Tablespoons cream cheese (soft)-- NOT the low-fat kind. It will gooey and not have the best consistency
3 Cups powdered (confectioners) sugar
1 Tablespoon pure vanilla extract (Madagascar bourbon) is best
4 Tablespoons orange juice (pure is best)
In the mixer, on low, whip the butter and cream cheese. Add the (sifted) powdered sugar, and vanilla, then the orange juice to the consistency desired. Set aside until the rolls are cooked and slightly cooled.
Back to the bread:
Remove from the oven, punch down and form. See video for the technique on spreading, filling, rolling and cutting the orange rolls.
Once done, place back into the oven on Proofing mode for an additional 20 minutes. This will rise the rolls to @double in size.
Remove from the oven, turn it to Bake mode (normal bake, not convection or any other type) at 350 degrees.
Depending on your elevation (and personal preference), bake 9-12 minutes. Let cool, and add the frosting, or leave it on the side.
Let me know how it worked for you, if you have questions or have suggestions!
