Saturday, March 26, 2016

Spring Dinner Rolls

One of my jobs for Easter dinner this year was rolls. I always had the idea for a light orange-y flavor for dinner rolls in the springtime. I found a recipe and started to follow it but I did NOT get enough sleep last night and several steps in I realized it was for Orange SWEET rolls (like cinnamon rolls, just orange) That's what I get for sleep deprived baking.
Anyway I was able to take the few steps I had already done and create my own recipe for dinner rolls. I did not get the beginning process pictures because I was irritated at myself for not reading the original recipe thoroughly, but it started flowing and they turned out so well I had to share.

5 tsp yeast
1/2 cup fresh squeezed orange juice
1/4 cup sugar
1 1/2 cups milk
1/2 cup unsalted butter or vegetable shortening*
2 eggs
5 cups all purpose flour
1/2 tsp salt
2 TB orange zest

1/4-1/2 cup butter for brushing

* I don't normally recommend vegetable shortening but in the case of rolls like these butter and shortening are the best 2 choices. Vegetable shortening has the highest melting point so it will hold shapes better, butter is a little lower but it is still ok.  I usually love to sub coconut oil, but I was worried about very low melting point. Maybe I will test that out next time.

Heat the OJ just slightly to about 105 degrees, add in yeast and sugar, stir and allow to sit until foamy.

While you are waiting for that set the milk and shortening on a medium heat and heat until the shortening is melted and the milk is JUST about to boil (don't allow it to get to a full boil!)

Set the entire pan in a shallow pool of ice water and stir until the mixture to come back down to about 105 (no higher than 110)

Add eggs to the foamy yeast mixture and stir, then add the milk mixture.
About 1 cup at a time add in flour and salt. Adding in the zest with the last cup. I changed to my dough blade after cup 3.

Knead by hand or with  a dough blade for 5-7 minutes until the dough is smooth and elastic.

Place in a greased bowl and turn gently until the dough has a light layer of oil.

Set in a warm draft free location and allow to rise for 60 minutes.

Punch down dough and turn onto floured surface.

Divide into 8 equal balls.

Roll a ball out to about 12 inches . Brush with melted butter and slice into 6 wedges.

Roll each wedge starting on the wide side into a crescent shape and place on a greased baking sheet.

Repeat with remaining dough balls.

Allow to rise 30-45 minutes more.

Bake in 350 degree oven for 30-40 minutes until they are golden brown.
Pull them from the oven and immediately brush with a little more butter then allow to cool

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