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Orange Rolls Recipe

   
 

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     Orange Rolls

Category   Desserts - Breads
Sub Category   None

Ingredients
2 cups milk
1/2 cup butter
2 Tbs. active dry yeast
3 cups warm water
1 Tbs. brown sugar
4 eggs
2/3 cup sugar
1 Tbs. salt
6-8 cups flour
 
1 3/4 cups butter at room temperature, not melted
2 cups sugar
6 Tbs. Grated Orange Zest
8 oz. cream cheese frosting
2 tsp. orange zest
2 Tbs. fresh orange juice
2 1/2 cups confectioners' sugar

Instructions
In small sauce pan over medium heat combine butter and milk. Heat until mixture starts to steam and little bubbles form around the edge of pan. Remove from heat and allow to cool slightly In a medium bowl combine warm water, and brown sugar. Sprinkle yeast on top of warm water and let sit and proof until yeast is dissolved and puffy.
In a kitchenaid mixer bowl with paddle attachment combine the milk mixture, eggs, sugar, and salt. Mix to combine. Add the water mixture and mix to combine. Add 4 cups of flour and let it mix on medium speed until dough becomes smooth and stretchy. Add the remaining flour 1 cup at a time until dough becomes thick and sticky. Remove dough from bowl and knead on floured surface until no longer sticky. Form into ball and place in a large greased bowl. Cover with plastic wrap and allow to rise in warm place until double in size.
Punch down dough and remove from bowl onto floured surface. Divide dough into two halves. Roll each out on a lightly floured surface to ¼ inch thick rectangle. Mix the softened butter, one cup sugar, and orange peel in a bowl. Spread over the dough. Roll up the dough along the long edge. Cut the rolls into one inch slices with a serrated knife. Place on half sheet pans lined with parchment paper. Let rise until doubled in size.
Bake in a preheated 400 degree F. oven for 10 to 15 minutes, or until golden brown. While rolls are baking prepare frosting. Beat cream cheese, orange peel, and orange juice until creamy. Beat in confectioner’s sugar until blended and smooth. Spread icing on warm orange rolls and enjoy!


Originally Submitted
7/12/2010





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