Monday, March 11, 2013

Middle Hawthorne Requests Orange Breakfast Rolls.

Remember those Pillsbury Orange Sweet Rolls?
I must admit, these rolls came in handy many a time for me,
when I wanted something quick for the children's breakfast.
I could cook up a batch of these
and send my children off to school on a sugar high.
Let their teachers deal with it.
Not my problem.

Anyways, Saturday morning I had on Food Network
droning in the background.
I never sit down and watch Food Network.
(Shoot.  I barely sit down, period.)
Food Network is always background noise.
But every now and then,
something catches my attention and I will listen,
then go ahead and do it my way.

Such was the case Saturday.
Middle Hawthorne was lying on the couch
watching Pioneer Woman,
whose sartorial choices (maternity/caftan/muu-muu-ish tops)
  remind me of Mrs. Roper on Three's Company,
and she was making Sweet Orange Breakfast Rolls.
The Pioneer Woman.
Not Mrs. Roper.

  Ooh.  I think I'll start calling Dimples Drummond
Mrs. Roper-on-the-Range.

 Anyways, back to the Boy,
"Mama, we haven't had Orange Rolls in a loooooong time."

Well, Boy,
Imonna change that right now.

Welcome to my frontier!

Sweet Orange Breakfast Rolls coming up.

Rosie's Orange Breakfast Rolls
1 package yeast
1/4 cup warm water
1/2 cup buttermilk
1/2 cup fresh orange juice
zest of one orange
1 tsp salt
3 eggs
1/2 stick butter, melted
about 4 cups flour - Amount of flour varies.  It depends upon weather, humidity, tides, relative positions of Jet Stream and Gulf Stream, religious affiliation, alignment of planets, etc.  Bread is a  mighty splendiferous thing.

Dissolve yeast in warm water.  Sprinkle about 2 tsps sugar over top.  Stir.  Let it proof.  When the yeast gets all poofy and foamy, then the yeast has "proven" it's active.  If it doesn't proof, throw it out and try another packet of yeast.

Add in buttermilk, orange juice, zest, salt, eggs, and butter.  Mix well.

Start adding in flour, 1/2 a cup at a time, mixing with wooden spoon.

My dough accepted about 4 cups of flour before I turned it out on my lightly floured board to knead.

Knead the dough, adding flour as needed, until you get a smooth and elastic dough.  I ended up adding about an extra 1/2 cup flour.

Cover and let rise in warm place about 2 hours, or until doubled in bulk.

Punch dough down and turn out onto lightly floured board.  Knead a minute or two, sprinkling on more flour if the dough is too sticky.

Let it rest for 10 minutes.

Roll out dough into a 9 x 15-inch rectangle, adding a little flour if necessary.

1 stick butter, softened
zest of one orange
1/4 cup brown sugar

Spread butter over dough.  Sprinkle zest and brown sugar over top.
Roll the dough, lengthwise.
Cut into inch thick pieces and place in a buttered baking dish.
Let rise until doubled.

Bake at 375 degrees 25-30 minutes.  After 20 minutes, I tented the rolls with foil.  
Then, because the Boy kept nagging me about when the rolls were going to be ready,
I turned the oven off, let them sit inside for about 7 more minutes, then took them out and let them sit, covered, outside, for 20 more minutes.  As I told him, "The bread needs to sit for 20 minutes or more to let the juices redistribute and reabsorb."  Boy didn't buy it.

1/4 cup honey
1/2 stick melted butter

Pour over top before baking.

3 TB butter, softened
3 TB cream cheese, softened
1/4 cup pecan pieces
1 TB honey
1 TB powder sugar
1/4 cup fresh orange juice
1 TB orange marmalade

Mix all together and spread over rolls.

On to the step by steps:

Sprinkle a little sugar over the yeast.
Yeast is hungry.
It needs something to eat.

See how puffy that yeast is?
When the yeast has proofed,
add in the zest and orange juice.

The buttermilk.

Melted butter.


And eggs.
It's hard to get a good shot of an egg dropping into a batter.
This one reminded me of a little waterspout in a bowl.

Rosie loves her eggs.

Start whisking.

Add the flour 1/2 cup at a time.
I started out with a whisk,
then as the dough got thicker,
I switched to a wooden spoon.

Lightly flour your work surface.

This is what the dough looks like before kneading.
After 4 cups of flour.

After another 1/2 cup of flour,
sprinkled in a tablespoon at a time,
and kneading for about ten minutes,
here's my pretty dough.
Grease the bowl and throw in the dough,
turning the ball to grease it.
Cover and let rise until doubled.

Check out that nice texture at the bottom half.

Flour your fist and punch it down.
The punch-down is my favorite part.

Gather the dough into a ball and ...

... place on a lightly floured surface.
Start kneading again.

If your dough sticks like this ...

...  sprinkle on a little flour.
Keep kneading and sprinkling as needed.
Work it about 5 minutes or until
you have a nice, elastic ball.
My pastry scraper on the right
is a very helpful item.
Let the dough rest for about 10 minutes.
Lightly flour your board.
Add the dough.

Roll out into a 9 x 15 rectangle.

Slather on a stick of softened butter.

Zest of one orange.

Sprinkle on 1/4 cup brown sugar and zest.

Roll it up.
Notice I don't wear a bunch of gaudy-ass rings
to collect particles of food that will decay and turn rancid.
I can't imagine the bacteria growing
in the crooks and nannies of Pauler Deen's rings.
I've seen her mix meatloaf by hand with those baubles on.
And Guy Fee-ye-dee-the-Douche is guilty of this as well.
Mr. Hawthorne then reached over and felt the dough.
Looking deeply into my eyes,
he said, "It feels like a breast." 
With one hand on one of my own
and my other hand on the dough,
I had to agree.

That's enough, Mr. Hawthorne.
Looking good.

I scored the bread before cutting it.
Using a knife kind of squished the bread.
I bet dental floss would do a better job cutting.
You might want to try that.

1-inch thickness.

I placed my rolls into a 9 x 13 greased pan.

For the topping,
I nuked 1/2 stick butter and the honey.

Drizzle over top of rolls.

Set in a warm place and let dough rise again,
until doubled.

Ready to bake.

375 degree oven for about 30 minutes.

My house smells orangey.

Boy had to have a bite now.
Before I glazed it.

Look at that texture.
Very nice crumb.
Look at that buttery, eggy goodness.

Now, I'm starting on my glaze.
Butter, cream cheese, powdered sugar,
honey, pecans and orange juice.

Process all together.

Add in the orange juice and process ...

... until smooth.

Mr. Hawthorne suggested adding orange marmalade.
2 tablespoons
He canned this marmalade himself.

Everyone should have their very own Mr. Hawthorne.

Pour glaze over top.

 You know what?
I liked these better than Pillsbury's.

Very nice cake-like texture.
Sometimes sweet really hits the spot.
Cup of coffee and I was good to go.


Lea said...

You know Pioneer Woman sometimes has give aways for her tops....Im'onna try to win you one.

vera charles said...

You scared me for a moment. I thought you were getting sucked into the Pioneer Woman vortex. She is really an updated Sandra Lee. Love the Mrs. Roper comparisons and the rolls look delicious.

Rosie Hawthorne said...

Lea, thanks?

Unfortunately, I knew that. I linked to it.

Rosie Hawthorne said...

Hi Vera, I'm not sucked into Ree's vortex. Not to worry. But I do like Orange Breakfast Rolls.

I kept trying to think who Ree reminded me of.

Finally, Mrs. Roper popped into mind.

The caftans. The muu muus. The ... tops.

Kathy said...

They're very yumm-o looking, but how much sugar goes INto the dough? It's not listed.

Rosie Hawthorne said...

Kathy, I didn't put any sugar INto the dough.