Prep 1 hr
Cook 20 mins
Delicious warm rolls with a hint of citrus, from the Lion House Recipes Collection.
- 1 tablespoon yeast
- 1 pinch sugar
- 1⁄4 cup water
- 1 cup milk
- 1 tablespoon butter
- 1⁄2 cup sugar
- 1⁄2 teaspoon salt
- 3 eggs, beaten
- 4 cups flour
- 1⁄2 cup butter or 1⁄2 cup margarine, softened
- 1⁄2 cup sugar
- 1 large orange zest, from
- Dissolve the yeast and pinch of sugar in 1/4 cup water.
- Heat milk, butter, 1/2 cup sugar and salt until butter is melted.
- Cool to lukewarm and beat in yeast mixture, eggs and 1 cup of flour.
- Let rise until bubbly.
- Gradually add remaining flour and beat well with spoon or mixer.
- (It is not necessary to knead.) Cover and let rise till double in bulk.
- Mix 1/2 cup softened butter, 1/2 cup sugar and grated orange rind.
- Roll dough out on lightly floured surface into rectangle and spread with sugar-orange mixture.
- (Save a little sugar mixture to sprinkle over rolls when done.) Roll up as for cinnamon rolls.
- Cut into slices and place in greased muffin tins.
- Let rise till double.
- Bake at 375 degrees F for 15 to 20 minutes.
- Sprinkle with reserved sugar mixture.
Amazingly delicious, the perfect breakfast bread! After I zested the orange I juiced it, and added milk to that to make up the 1 cup of liquid called for in the recipe. My favorite way to eat this is with a shmear of cream cheese and then a little orange marmalade on top. My youngest Dornette, Adiya, likes them with chocolate spread inside (chocolate and orange, yummmmm!). Leta, you've added another addiction to this household. I can't wait to try this as a challah!
These are very nice rolls with a subtle orange flavor. I changed the method on this recipe a bit. I mixed the orange zest with the sugar, but instead of mixing in the butter, I melted it (used half the amount) and brushed it on the dough. Then I sprinkled over the orange sugar and reserved some for the topping. I also brushed a mix of orange juice and butter on the rolls when they came out of the oven. I thought the dough was too soft and difficult to work with, but didn't want to add more flour and risk tough rolls. I thought these turned out a bit bland, but not sure what to do to liven them up without upsetting the delicate flavor.
Leta, the end result of these rolls was absolutely delicious! Nice and light-tasting! I had a little problem with the recipe not being very clear in places. I wasn't sure what 'let rise until bubbly' meant (it was bubbly right after I stirred it)...I let it sit for 15 min. Also, a size for the rectangle would have been helpful (I chose 18"X12") as would a size for the slices (I used 1"). And because of the butter, my sugar mixture was pastey so I wouldn't have been able to 'sprinkle' it over the rolls...instead I used all the mixture on the inside and just before baking, brushed the tops with 3 tbsp orange juice concentrate mixed with 1 tbsp brown sugar. As I said...absolutely delicious and I will definitely be serving this to my brother and his wife when they visit...they own a B&B in Yellowknife! Thanks Leta! M&Mers