Sunday, April 17, 2011

Orange Rolls

I recently won a giveaway on My Baking Addiction and I'm so happy I did.  I won these graters from Edgeware.  That first night I broke out the large grate and zipped through mozzarella.  I don't know about you, but that yummy white cheese has always been my grating nemesis unless it was frozen, but not this time.  It was so easy that I took off part of my thumb.  FYI:  the plastic covers are not for show - these are sharp, but so good.  Clean up is a breeze with these graters.  No toothbrush required to clean between all the holes.  One easy swipe up the blade and you are all done.  I love these!  (I was not asked to write this review)

Anyway....despite the ease of grating cheese my favorite grater soon became this:

This is the BEST zester ever.  Usually I have to make sure I don't get the pith, but not possible with this zester and it has a container to hold all the zest that is easy to remove.
My first thought was to make lemon bars, but alas I forgot to buy lemons.  However, I did have some clementines and thoughts of orange rolls danced in my head. 

I've heard much of the book Artisan Bread in Five Minutes a Day and thought I must check this book out.  A trip to the library and the book was mine.  The Challah recipe leapt out at me as the perfect bread (after a few tweaks) for my orange rolls and I was right.  These just might be the best orange rolls I've ever made or eaten.  Now wipe up that drool and make these rolls!

Bread: this will make a double batch of dough for rolls and can easily be halved or doubled
1 3/4 cup lukewarm water
1 1/2 Tbsp yeast
1 1/2 tsp salt
4 large eggs, beaten
1/2 cup honey
1/4 cup butter, melted
1/4 cup blood orange olive oil (can just use regular olive oil)
7 cups all purpose flour

Mix all ingredients except flour in a 5qt bowl with lid.  Mix in the flour without kneading using a spoon, 14cup food processor, or heavy duty stand mixer with dough hook.  Cover (not airtight) and allow to rest at room temperature until dough rises and collapses, approximately 2 hours. 
At this point dough can be used or refrigerated.  It works best after refrigeration.  Split into two parts for two batches of rolls.  It will keep 5 days in fridge or you can freeze for 1 month.  Just pull out needed dough and thaw in fridge overnight before using.

When you are ready to make roll pull out your dough and roll out to approximately 12X18" rectangle.  Spread with 5Tbsp melted butter

and sprinkle with 1/2 cup sugar mixed with 1-2Tbsp orange zest.  In my case I used one large clementine.
Can you see how fine that zest is?  All done with my new zester.  It is best to mix the sugar and zest together before sprinkling on dough. 

 Roll up jelly roll style.  Cut into 9 pieces approx. 2" in size and place in pan.  Cover lightly with plastic wrap and let sit for 1hr 40min (just 40min if using fresh dough)

Preheat the oven for 5min only at 350*F.  Place pan in oven and bake for 40 min or until done and golden brown.  Glaze with a glaze of clementine juice and powdered sugar if desired.  Eat and Enjoy!

 Hot out of the oven with glaze.

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