Wednesday, December 22, 2021

Rosie Makes Breakfast Buns.

I love a good breakfast sweet roll and I've made a bunch of them over the years.  I particularly like this recipe for several reasons:
  • It's yummy good.
  • It's quite easy.
  • It's very versatile. 
  • It makes a large batch that I wrapped in fridge and used 1/3 at a time, so my breakfast buns were always fresh.  And each batch was tweaked so it was just a bit different from the previous batch.
  • This lends itself well to the upcoming holidays.  You can feed a bunch of people, then have another 2 batches on hand to freshly bake and maybe vary the fillings a bit to make it a little different each time.

Here's the recipe:

Rosie's Sweet Rolls/Breakfast Buns 

First, proof your yeast. The yeast needs to "prove" it's alive and kickin'.  You do this by sprinkling it in warm liquid and giving it a little sugar to eat because yeast is hungry.  The yeast will thank you by getting foamy and bubbly.  This means the yeast is doin' its thing by fermenting into alcohol and emitting carbon dioxide.  It's ALIVE!

To proof yeast:
Zest 2 oranges and reserve.

In the bowl of your processor, juice the 2 zested oranges (Easier to zest first, then juice.) and add enough warm water to equal 1 cup.  Sprinkle a package of yeast over top, then sprinkle a tablespoon of sugar over the yeast.  And wait.   (For the bubbles.)

When the yeast has proofed, add in:
1 cup warm water
1/2 cup sugar
2 eggs
1 stick unsalted butter, melted
1 tsp salt
zest of 1 orange  (Save the rest of the zest for the filling.)

With the dough hook attached, start adding in flour, a cup or so at a time, processing continually.  You'll need about 5 cups of flour.  Keep processing (5 minutes or so) until you get a uniform, elastic dough that pulls away from the sides but still is attached to the bottom of the bowl, sort of like a little vortex.  Turn dough out onto lightly floured surface and continue kneading by hand, adding a sprinkling of flour if needed.

Place dough in oiled bowl, cover, and let rise until doubled.
Punch down.
Divide dough into thirds.  Wrap 2/3 dough in plastic and refrigerate.  Let the remaining third rise again until doubled.

Turn out dough onto lightly floured board.  Roll out to 10 x 14 inches.
Take your time rolling the dough.  Roll, then let it rest, then roll it out some more.  Don't try to do it all at once.  While you're rolling the dough, prepare the filling during the rests.

1 1/2 sticks unsalted butter, softened
1/2 cup brown sugar
zest of one orange
1 cup chopped pecans
Mix all together until well combined.
Evenly spread the filling over the surface of the rolled-out dough.
Roll up the dough lengthwise.
Slice into 16 pieces.

Place pieces flat side down in buttered backing dish. Let rise until doubled.
Bake in a 350° oven for 12 minutes.
Rotate pan.
Bake another 12-13 minutes until golden brown.
Place pan on rack and let cool a bit.

For the glaze:
2 cups powdered sugar
zest of one orange
juice of one orange (about 1/4 cup)
Combine until well-mixed and of pouring consistency.
Drizzle over cooled buns.

Now for the step-by-steps:

 Let the yeast proof.

Have the rest
of the ingredients
cup water
1/2 cup sugar
2 eggs
1 stick melted butter

Add the orange zest and start processing, adding flour gradually.

Turn out onto lightly floured surface.

Knead by hand…

…until you get a nice supple, elastic dough mass.

Place in oiled bowl, cover, and let rise until doubled.
About 2 hours. 

Make the filling.

Softened butter
Brown sugar
Orange zest



Dough is risen.
Turn out onto lightly
 floured board.
Separate dough into thirds.

Roll 1/3 out.

 Notice other two doughs
wrapped in back. 
Refrigerate and
save for later.

Spread filling evenly.

Roll it up.                                                                                              

Slice into 16 pieces.

Place in buttered
9 x 13 inch baking dish.

And let rise 
until doubled.

Individually wrap
the other 2/3 dough. 
Seal and refrigerate 
to use later.

And bake.
While cooling, make the glaze..

For the glaze/icing,
whisk together:
 2 cups powdered sugar
zest of one orange
enough orange juice to make it pourable (about 1/4 cup)

Drizzle over buns.










Second batch.  A variation on the first.

I spread out a stick of softened butter directly onto the rolled out dough.

Then I sprinkled 1/2 cup brown sugar over top.

a tablespoon of cinnamon.

And a cup of pecans.
Roll it up tightly.
Slice into 12 pieces.
Place in 7 x 11 buttered dish.
Let rise until doubled.

About 1 - 1 1/2 hours.

And bake.

Same glaze:
Powdered sugar
Orange juice and zest
Drizzle on the glaze.

And give it some more
 pecan lovin' on top.

3rd batch:

Brown sugar.
Pure maple syrup.

Almost forgot the butter.
Then I decided to pour in some honey.

Roll, slice, rise, bake.

And glaze.

All three versions are delish.  Mix and match ingredients however you like.