Monday, January 4, 2021

Rosie Makes Orange Breakfast Rolls.


Wanna put a hop, skip, and a jump in your morning?
Then try Rosie’s Orange Sunrise Breakfast Buns.
I love a sweet roll and I’ve made quite a few over the years.  These rank right up there with the best of them.  First the recipe, then the step-by-steps.

Rosie’s Orange Sunrise Breakfast Buns

For the dough:
1/4 cup skim milk, warmed
1/4 cup cream, warmed
1 package yeast
1/4 cup sugar
1/2 cup fresh orange juice
Zest of two oranges
1 egg, beaten
2 TB unsalted butter, softened
1 tsp kosher salt
About 3 1/4 cups flour

In the bowl of a stand mixer fitted with a dough hook, combine the warm milk and cream with the yeast and sugar.  Let it sit for a few minutes until it “proofs.”  The mixture should get all bubbly and foamy and poofy, which means the yeast has “proved” it’s alive and your dough will rise.  With machine on low speed, add in orange juice, zest, egg, butter, and salt.  Gradually add in flour, incorporating it into the dough and increasing speed to medium.  You want enough flour so the dough pulls away from the sides but is still soft and tacky.  Turn out dough onto a lightly floured working surface and finish by kneading by hand, sprinkling more flour if needed.  You want a soft, elastic dough.  Transfer to a lightly oiled mixing bowl, cover, and let rise until doubled, about 2 hours.

Rosie Note:  If all you have is whole milk, that’s fine.  I use a combination of skim and cream because that’s what I always have on hand.

For the filling:
1 stick unsalted butter, softened
1/2 cup brown sugar
1 TB cinnamon
Zest of 1 orange 
1 cup crumbled pecans

Place dough on a lightly floured surface and roll out into a 12 x 18-inch rectangle.  Using an offset spatula, spread the butter over surface of dough.  Evenly sprinkle rest of filling ingredients over top.

Tightly roll of dough lengthwise and slice into 12 equal pieces.  Place slices (swirl facing up) in a buttered 9 x 13-inch pan.  Cover and let rise in a warm place until doubled - an hour or so.  Bake at 350° until buns are light golden brown on top - about 22 minutes.  Frost while still warm.

For the glaze:
4 oz. cream cheese, softened
4 TB unsalted butter (1/2 stick), softened
Zest of 1 orange
1 tsp vanilla
1/4 cup fresh orange juice
1 1/2 cups powdered sugar
Combine cream cheese and butter.  Whisk in rest of ingredients until smooth.  Pour over warm buns.

Now for the step-by-steps:

Here’s the shaggy dough right out of the mixer.

Knead it by hand until you have a nice smooth elastic ball.  Add flour as needed.









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


 Turn out onto lightly floured surface.

Roll dough into a 12 x 18-inch rectangle.

Dot with butter...

...and spread it out.
Evenly sprinkle brown sugar, cinnamon, pecans, and orange zest over buttered dough.
Tightly roll up lengthwise.

Slice into 12 pieces.

Place in 9 x 13-inch buttered baking dish.

Let rise until doubled.
And bake until golden.

While still warm, pour icing over top.








I happened to have some pomegranate arils,
so I sprinkled those on top.


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