Sweet Orange Rolls

Remember my previous post on Blended Orange Condensed Milk Pound Cake? Since I blended two oranges then, I still had some orange puree left. So I decided to make these sweet orange rolls. I found a recipe on Sally's Baking Addiction and immediately know I would follow her recipe because the previous recipe of hers which I tried, the Nutella Swirled Peanut Butter Banana Bread turned out fabulous, just the right amount of sweetness for me. I must say that the rolls could definitely do with the glaze as the bread itself is not overly sweet. I did not do the glaze as the household is not much of a fan of all things sweet...and they are not quite cinnamon fans too...I know...so I omit that too. Anyway, I bake this in a rectangle casserole dish inspired by Lauren's Latest. Oh, if you decide to add the orange puree, don't be alarmed if your dough did not rise as high as before. I experienced this too and I think that is because the orange puree added weight to the dough. The dough still rises though it may look quite flattened. Mine turned out soft and tender in the end, just how sweet rolls should be.

Sweet Orange Rolls
Source: Sally's Baking Addiction

Ingredients:

Dough

1 package active dry yeast (2 and 1/4 teaspoons)
1/2 cup warm water *I used milk
fresh orange zest from 1 medium sized orange
1/2 cup orange juice
1/4 cup sugar
1 teaspoon salt
1 large egg
2 Tablespoons unsalted butter, softened to room temperature
3 - 3 1/2 cups all-purpose flour 
1 tablespoon orange puree *I added (for steps to make the puree, refer here)
Filling
2 Tablespoons sugar *I used 3 tablespoons light brown sugar
2 teaspoons ground cinnamon *I omit
1 Tablespoon unsalted butter, softened to room temperature *I used 2 tbsp
1 tablespoon orange puree *I added
1 tablespoon Sunquick orange fruit drink base *I added (optional)  

Glaze *I didn't do

1 cup confectioners' (powdered) sugar
1 Tablespoon orange juice
fresh orange zest from 1 medium oranges
1 teaspoon vanilla extract

Method:

1. Make The Dough: Dissolve the yeast in 1/2 cup warm water (or milk) for about 1 minute. No need to use a thermometer for the water's temperature, but to be precise: about 105-115F degrees. Stir the yeast/water around. Then add orange zest, orange juice, sugar, salt, egg, butter, and 1 1/2 cups of flour. Beat everything together on low with a handheld mixer, scraping down the sides as needed. (A mixer is definitely needed to break up all the butter and beat everything to the proper consistency - I just used wooden spoon). With a wooden spoon, stir in enough of the remaining flour to make a dough easy to handle - about 1 1/2 - 2 more cups*. You are looking for a dough that is not sticky and will spring back when poked with a finger. 
2. Transfer the dough to a lightly floured surface and knead it with your hands for about 5-6 minutes. Form the dough into a ball and transfer it to a lightly greased bowl. Cover the dough and let sit in a warm place until doubled in size, about 1.5 hours (I left it for 1 hour).
3. Line the bottom of a 9x13 inch baking dish with parchment paper,leaving room on the sides. Turn the dough out onto a lightly floured work surface and, using a rolling in, roll into a 15x9 inch rectangle. I used a ruler for accuracy (a lazy me didn't). Make sure the dough is smooth and evenly thick, even at the corners.
4. For The Filling: in a small bowl, mix together sugar and cinnamon. Spread the dough rectangle with softened butter (I mixed the softened butter with orange puree and orange fruit drink base) and sprinkle generously with all of the cinnamon-sugar mixture. Tightly roll up the dough and cut into 16 even rolls (1 inch in width each) (mine were 12 jumbo ones) with a very sharp knife. Arrange them in the prepared baking pan, cut sides up. Cover the rolls and let them rise in a warm place for about 30 minutes - 1 hour. 

 

1. Preheat the oven to 375F degrees (I preheated at 180C). Cover the rolls with aluminum foil (I forgot!) and bake for about 25-30 minutes (I baked them for 15 mins and brush the rolls with some melted butter after taking them out), until they are lightly golden in color. Transfer the pan to a rack to cool for about 15 minutes. 
2. Make The Glaze: In a small bowl, mix together all of the glaze ingredients and drizzle over rolls before serving. 

Notes
* I added 2 cups of flour and my dough is still sticky. Not wanting to add more flour for fear the bread will turn out hard, I transferred the dough to a highly floured surface and knead until it is no longer sticky.  

Make Ahead: The recipe can be prepared through Step 4.  Cover the rolls and let sit at room temperature overnight before beginning step 5.   Baked rolls can be frozen up to 1 month and warmed up to enjoy at a later date.  Glaze right before serving.

Sweet Orange Rolls
Sumber: Sally's Baking Addiction

Bahan-bahan:

Doh

2 1/4 sudu kecil yis *saya guna Mauripan
1/2 cawan air suam *saya guna susu
parutan kulit oren daripada sebiji oren
1/2 cawan jus oren
1/4 cawan gula
1 sudu kecil garam
1 biji telur
2 sudu besar mentega lembut/ marjerin
3 - 3 1/2 cawan tepung gandum
1 sudu besar puri oren *saya tambah (langkah-langkah untuk menyediakan puri oren boleh rujuk sini)
Inti
2 sudu besar gula *saya guna 3 sudu besar gula perang
2 sudu kecil serbuk kulit kayu manis *x letak
1 sudu besar mentega lembut/marjerin *saya guna 2 sudu besar marjerin
1 sudu besar puri oren *saya tambah
1 sudu besar oren Sunquick *saya tambah (optional)  

Glaze

1 cawan gula aising
1 sudu besar jus oren
parutan kulit oren daripa sebiji oren
1 sudu kecil esen vanilla

Cara-cara:

1. Untuk Doh: Satukan yis dan air/susu suam dalam satu bekas besar dan biar selama seminit. Selepas itu, kacau campuran yis tadi dan tambah parutan kulit oren, jus oren, gula, garam, mentega/marjerin dan 1 1/2 cawan tepung gandum. Pukul semua bahan dengan mixer (saya guna senduk kayu). Kemudian tambah lagi 1 1/2 cawan - 2 cawan tepung* (saya tambah 2 cawan) dan kacau sehingga doh tidak melekit. 
2. Ubah doh di atas permukaan yang ditabur dengan tepung dan uli selama 5-6 minit sehingga doh licin. Letak doh dalam bekas yang digris dengan sedikit marjerin dan biar selama sejam (sampai doh naik 2 kali ganda).
3. Alas loyang 9x13 inci dengan baking paper (saya guna casserole dish). Ambil doh tadi dan canai kepada bentuk segi empat 15x9 inci.
4. Untuk Inti: Campurkan serbuk kulit kayu manis dan gula dalam mangkuk. Sapu doh yang dicanai tadi dengan marjerin (saya campur marjerin dengan oren Sunquick dan puri oren) dan tabur campuran gula tadi. Gulung doh tadi dan potong kepada 16 bahagian (saya potong 12 bahagian). Susun roll di atas loyang tadi dan biar naik lagi selama 30 minit-1 jam.

 

1. Panaskan oven pada 180C. Tutup rolls tadi dengan aluminum foil (x buat) dan bakar selama 25-30 minit (saya bakar 15 minit). Sejukkan.
2. Untuk glaze: Satukan semua bahan dalam mangkuk dan drizzle atas rolls. 

Nota
* Doh saya masih melekit selepas semua tepung ditambah. Saya uli doh di atas permukaan yang ditabur dengan banyak tepung dan uli sehingga licin.