Orange Sweet Rolls
Ree
Drummond
Dough Filling
2 cups
whole milk ½
cups butter, melted
½ cups
granulated sugar 8
tablespoons orange marmalade
½ cups
vegetable oil 1
cup brown sugar
2 ¼ teaspoon
active dry yeast ¼
teaspoon salt
4 ½ cups
flour
½ rounded
teaspoon baking powder Icing
½ rounded
teaspoon baking soda zest
and juice of 2 oranges
2 teaspoons
salt 1
cup powdered sugar
Dash
of salt
½
cups whole milk
4
tablespoons butter, melted
In a large
saucepan over low heat, heat the milk, granulated sugar, and oil until warm but
not hot. Add the yeast and 4 cups of
flour, then mix and transfer to a bowl.
Cover and let it rise for at least an hour. Stir in remaining ½ cup flour, the baking
powder, baking soda and salt. Roll the
dough into a long rectangle, about 30 inches wide by 10 inches deep. You’ll want it to be as thin as you can get
it so that you can add plenty of goo.
Drizzle the melted butter all over the surface of the dough. Use your fingers to smear it all around so
that it coats evenly. Spread the orange
marmalade all over the buttered dough, distributing it as evenly as you can. Sprinkle plenty of brown sugar all over the
marmalade and finish with a light sprinkling of salt to offset the sweetness.
Using both
hands in a back-and-forth motion, gradually roll the dough toward you into one
long log. Pinch the seam to seal
it. Then slice the log-o’-dough into ½ inch
pieces. Preheat the over to 375
degrees. Place the rolls in a buttered
baking dish and allow them to rise for 20 minutes. Bake for 15-17 minutes.
White the
rolls are baking, make the icing. Add
the zest and juice of 2 oranges to a bowl.
Add the powdered sugar and salt and some whole milk, and some more
melted butter because the recipe doesn’t already have enough. Whisk it together until its nice and smooth
and lovely. Your kitchen smells like
oranges! Pull the rolls out of the oven
when they’re golden brown and drizzle on the icing right off the bat.
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