SUNRISE CREME ROLLS (ORANGE ROLLS)
Starting the day with a familiar breakfast meal is something we all do. Why not make it one that returns our attention to the simple things. A quiet, majestic sunrise. The smell of freshly sliced oranges and the delicate blossoms from which they grow.
These orange rolls are not necessarily for every day. But once in a while, we can all benefit from enjoying moments of blissful appreciation for those beautifully simple things that we tend to forget are there.
This recipe creates an opportunity to slow down, to take your time. To enjoy the fragrances and textures of the ingredients and luxuriate in the bright flavours of your accomplishment. Please enjoy.
Total Prep Time: 3 hours
Servings in Recipe: 8-10
Serving Size: As Preferred
SUNRISE CREME ROLLS (ORANGE ROLLS)
- 1/2 cup warm water
- 1 pkg dry yeast
- 1/2 cup warm (not too hot) milk
- 1/3 cup shortening (or softened butter)
- 1/3 cup sugar or sugar substitute
- 1 tsp salt
- 1 egg
- 2 1/2 cups flour
filling and icing
- 1/4 cup of softened butter
- Grated zest from 1 orange
- Juice from the zested orange
- 1 cup powdered sugar
- 1/4 cup cream cheese
- 1 tbsp orange Curacao
- In small bowl, whisk together warm water and yeast.
- Pour water and yeast mixture into your stand mixer bowl.
- Then feed your yeast by adding the milk, sugar, shortening or butter, salt and egg to the mixing bowl.
- Mix on medium speed, with the whisk attachment, until mostly combined (You will still see bits of butter or shortening and that’s fine).
- Change to the dough-kneading attachment and add the flour, a little at a time, until your ingredients begin to transform into a billowy, soft dough. (You can, of course, do this in a large mixing bowl by hand, too. I think there’s something quite therapeutic about mixing dough by hand.)
- Turn the dough out onto a floured surface and knead it by hand until the dough becomes smooth and you have activated all the gluten in the flour giving the dough a lovely elastic quality. Between 5-8 minutes.
- Place your ball of dough in a buttered bowl. Then, cover and place in a warm spot to rise. Between 1 1/2 – 2 hours.
- While dough is rising, beat together your butter, orange zest, orange juice (squeezed from the same zested orange) powdered sugar, cream cheese and curacao until smooth and creamy. Keep this in the refrigerator until dough has fully risen.
- Once risen, gently push down into the dough to deflate it.
- On a floured surface, roll your dough out into a roughly 12″ x 7″ shape.
- Spread two-thirds of your filling mixture evenly over the surface of the dough.
- From one shorter end, roll the dough and shortening mixture into a tight cylinder.
- Pinch the ends together to seal in your filling.
- Cutting cross-wise, make 8-10 small discs then arrange in a 9″ or 10″ round pan, starting on the outside then moving inward.
- Cover these with a towel and again place them in a warm spot to rise for another 45 minutes.
- Preheat oven to 375F.
- After rising for the 2nd time, bake your morsels of creamy delight for 25 minutes or until tops are a golden brown and filling your kitchen with the heavenly scent of orange groves.
- Once baked, spread the tops, right away, with the rest of your orange mixture as icing. The heat of the rolls will melt the icing to an even glossy-ness and thickness.
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