Glazed Orange Sweet Rolls

Yield 2 dozen

 

2 cups all purpose flour

1 package active dry yeast

1 cup milk

¼ cup sugar

¼ cup vegetable oil or butter, softened to room temperature

1 teaspoon salt

2 eggs

2 cups all purpose flour

¼ cup butter

2 teaspoons cinnamon

¼ cup sugar

½ cup raisins, optional

½ cup chocolate chips, optional

¼ cup marmalade, melted

¼ cup confectioner’s sugar dissolved in 1 teaspoon water

Adapted from Homemade Bread Cook Book, Better Homes and Garden

suggestions

  1. Lower the sugar: Use Stevia for dough and cinnamon and sugar mixture, following package directions for amounts. Use sugar free chocolate chips or omit.  Use sugar free marmalade for drizzle.  Use sugar free confectioner’s sugar or omit.

  2. Dairy free:  Use non-dairy milk, sugar as almond or soy milk, and use vegetable oil for dough.

  3. Autumn Sweet and Savory Rolls:  Replace raisins with dried cranberries and add ½ cup chopped pecans with filling.

  4. Large rolls:  For a larger roll, cut dough into 2” pieces.

  1. In a large mixing bowl, combine 2 cups flour and the yeast. Warm the milk, sugar, oil and salt. Add to flour and yeast mixture.  Add 2 eggs and stir to mix.   

  2. Beat at low speed with electric mixture for 1 minute.  Beat 3 additional minutes at high speed or stir vigorously by hand.

  3. By hand, stir in 2 cups flour to make a moderately still dough. Knead on lightly floured surface until smooth and elastic.  Shape into a ball and place in a lightly greased bowl, turning to cover dough with the oil.

  4. Cover with plastic wrap and place in a draft fee location and let rise until doubled, about 1 hour. To make later in day, place in refrigerator for a few hour or overnight, then bring to room temperature and let rise.

  5. Punch down, divide in half and let rest for a few minutes.

  6. Roll one half into a rectangle that is approximately 12 X 8”. Brush dough with ½ the butter. Sprinkle with half the sugar and cinnamon. Add raisins and or chocolate chips if desired. Spread filling to ½” of the edge of the dough.

  7. Roll dough up starting with long side as for jelly roll and seal seam with you fingers, adding a little water if needed. Repeat with other piece of dough.

  8. With a sharp knife, slice each into piece about 12 times to make the rolls, about 1” each. Place rolls cut side down on a 9”X1 ½” greased round baking pan, leaving a small space between each roll for rising. Let rise for 30 minutes or until double.

  9. Bake at 375 for 15-18 minutes.

  10. Drizzle with marmalade and or confectioner’s sugar over warm rolls.

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