Be Sure to Follow These Steps!
Grandma Hurst’s Orange Rolls ADAPTED BY THE BROOKS FAMILY VIA THE STAY AT HOME CHEF
DIRECTIONS
INGREDIENTS
Dough •
1. Combine milk, orange juice, yeast, sugar, salt, butter, and eggs in a stand mixer. 2. Gradually add flour and mix on low with a dough hook; gradually increase speed to medium until the dough pulls away from the sides of the bowl. The dough should be soft but not stick to your hands. 3. Transfer the dough to a lightly greased bowl. Cover with a towel and let rise for one hour or until doubled in size.
1/2 cup warm milk (100-110 degrees F)
• • • • • • •
1/2 cup orange juice 1 Tbsp instant dry yeast 1 Tbsp granulated sugar
1 tsp salt
3 Tbsp salted butter, softened
1 large egg
3 to 3 1/4 cup all-purpose flour
Filling •
1/2 cup salted butter, softened
4. Spray 9x13 pan with cooking spray. Roll dough out onto a clean surface to form a 12x18” rectangle. 5. In a small bowl, combine all filling ingredients. Spread in an even layer on top of the dough rectangle. Roll dough tightly lengthwise into one long roll. 6. Use dental floss (you’re welcome!) to slice the roll in 12 to 14 even rounds. Place the rounds into a 9x13 pan. Cover and let rise for 30–45 minutes. 7. Preheat oven to 350 degrees F. Bake for 20-25 minutes until slightly brown on top. 8. For the glaze (if desired), use a hand mixer to whisk cream cheese and butter in a bowl until light and fluffy. Then, add powdered sugar and orange extract. Stir in orange juice until the glaze reaches the desired consistency (it should be spreadable, not drippy). Put the glaze on the rolls when they are still warm out of the oven.
• •
1 cup granulated sugar
2 Tbsp orange zest
Orange Glaze (optional) •
4 oz cream cheese, softened 1/4 cup salted butter, softened
• • • •
1 cup powdered sugar
1/2 tsp orange extract, optional
1 to 2 Tbsp orange juice
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