Thursday, April 2, 2020

Rosie Makes Date And Orange Breakfast Rolls.

 Today's treat is Medjool Date and Orange Breakfast Rolls.

 I'm all about using what I have on hand.
 And what I have on hand today is leftover bread dough.

I never buy bread anymore.
I always make my own.
And I've got a very simple recipe for bread loaves:

Usually what I do is make this basic dough
and divide it into thirds.
I use two thirds to make two loaves of bread
and I stash the remaining third, covered,
in the fridge, for later.
Generally, we make a pizza dough out of this third dough.
However, I was feeling the need for something sweet,
so I used the third dough, doctored it a bit,
and came up with Date and Orange Breakfast Rolls.

You could use any sweet dough for the base for these rolls.
Google it.  They're plenty of recipes out there.

Or, you can use my sweet dough recipe here:

Like I said, I'm just using what I have on hand,
which is a regular bread dough which I tweaked.
The difference is in the filling.
And I really like this filling. 
It's made with Medjool dates, butter, orange juice and zest,
brown sugar, pecans, and cinnamon. 

In case you're unfamiliar withe Medjool dates,
please familiarize yourself.
which you'll like even if you don't like celery.
Check out the post if only for the info on the dates.
 Remember now, that I'm starting with stuff I already have
and taking it in another direction.
I started out with 658 grams of bread dough.

 Divided that dough in half.

 I put one half in a loaf pan and made this beautiful loaf.

The other half of the dough I'm using to make my breakfast rolls.

   First I started on the Medjools.
 I pitted 8 Medjool dates and put them in a small pan.
Poured about 3/4 cup water over them.
Simmered slowly about 15 minutes until the water was
pretty much evaporated.

 Then I added in the juice and zest of one orange.

 Placed it all in a mini-processor and puréed it.
 I added 1/2 stick unsalted butter,
one tablespoon at a time,
and processed until smooth.

  Now, let's work on that other half of dough.
  Into the bowl of my stand mixer:
2/3 cup warm buttermilk
1 egg
1 package yeast
2 TB honey
1/3 cup sugar

Let the yeast proof.
 When the yeast starts getting bubbly and poofy,
break off pieces of the original bread dough and add it to the bowl.
Start kneading.

When the mixture gets smooth,
add in:
about 1 1/2 cups bread flour
1 tsp kosher salt
4 TB unsalted butter, 1 TB at a time

Process/knead until the mixture is smooth and elastic.

 Place dough in an oiled bowl, cover, and let rise
until doubled.

 Here's the risen dough about 2 hours later.

 Turn dough out onto a lightly floured board.

 Roll out dough into a rectangle about 10 x 16 inches.
Sprinkle with extra flour as needed.

 Spread the Medjool mixture evenly over the dough.

 Next sprinkle 1/4 cup (or more) brown sugar over top.

 Lightly sprinkle cinnamon over the dough.

 And sprinkle a cup or so of chopped pecans over it.

 Start rolling up.
Until you have a nice, tight log.

 Cut log into 16 pieces.
 Places pieces into buttered 9 x 13-inch baking dish.

 Let rise.

 Brush with melted butter.
 Ready for the oven.

 Bake at 350° for 20 - 22 minutes.
Until golden.

 Make a glaze:
I used about 1 1/4 cups powdered sugar
with the juice and zest of one orange
and a teaspoon of vanilla.
Enough liquid until it's just pourable.


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