Saturday, June 16, 2012

Orange Sweet Rolls.


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.