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Category: Easter
Prep Time: Cook Time: Total Time:
24 rolls Prep: 30 minutes
Bake: 25 minutes
Cool: 10 minutes
Rise: 1 1/2 hours
Stand: 40 minutes
Chill: 2 hours
5 to 5-1/2 cups all-purpose flour
1 cup warm water or milk (105°F to 115°F)
2/3 cup sugar
2 packages active dry yeast
3 eggs
1 teaspoon kosher salt or 1/2 teaspoon salt
1/2 cup butter, cut into small pieces and softened
1/3 cup butter, softened
1/3 cup sugar
Caramel Glaze (recipe follows)
Directions
1. In mixing bowl,mix 1-1/2 cups of the flour, the water, 1 tablespoon of the 2/3 cup sugar and the yeast. Beat with electric mixer on medium speed for 2 minutes or until smooth. (The mixture will be thick and sticky.) Cover with plastic wrap. Let stand at room temperature about 30 minutes or until bubbly.
2. Add the eggs, salt, and remainder of 2/3 cup sugar to flour mixture. Beat on medium speed about 2 minutes or until smooth. Add the 1/2 cup butter, a few pieces at a time, and beat until combined. Using a wooden spoon, stir in as much of the remaining flour as you can.
3. Turn dough out onto a lightly floured surface. Knead in enough of the remaining flour to make a moderately soft dough that is smooth and elastic (3 to 5 minutes total). Shape dough into a ball. Butter a large bowl. Place the dough into bowl, turning once. Cover; let rise in a warm place until dough doubles in size (about 1 hour).
4. Punch dough down. Divide into half. Turn out onto a lightly floured surface. Cover; let rest 10 minutes. Meanwhile, lightly grease two 13x9x2-inch baking pans. Divide and evenly spread the slightly warm Caramel Glaze in prepared pans.
5. Roll each half of the dough into a 12x8-inch rectangle. Spread the 1/3 cup softened butter over dough rectangles; sprinkle with the 1/3 cup sugar. Roll up each rectangle starting from a long side. Seal seams. Slice each roll into 12 pieces. Place cut sides down in prepared pans.
6. Cover dough loosely with plastic wrap, leaving room for rolls to rise. Chill for 2 to 24 hours. Uncover; let stand at room temperature for 30 minutes. Break any surface bubbles with a greased toothpick.
7. Bake in a 350° oven for 25 to 30 minutes or until light brown (if necessary, cover rolls with foil the last 5 minutes to prevent overbrowning). Remove from oven. Let the rolls stand in the pans for 10 minutes. Carefully invert rolls onto serving trays. Serve warm. Makes 24 rolls.
Caramel Glaze: In a small saucepan, mix 1-1/4 cups sugar, 1/3 cup butter, 1/3 cup whipping cream, 1 teaspoon finely shredded orange peel, 2 tablespoons orange juice, 1 teaspoon lemon juice, 1/4 teaspoon orange extract and 1/8 teaspoon salt. Cook and stir over medium-low heat for 5 minutes. Remove from heat; cool slightly.
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Make-Ahead Orange-Caramel Rolls
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Category: Easter
Prep Time: Cook Time: Total Time:
24 rolls Prep: 30 minutes
Bake: 25 minutes
Cool: 10 minutes
Rise: 1 1/2 hours
Stand: 40 minutes
Chill: 2 hours
5 to 5-1/2 cups all-purpose flour
1 cup warm water or milk (105°F to 115°F)
2/3 cup sugar
2 packages active dry yeast
3 eggs
1 teaspoon kosher salt or 1/2 teaspoon salt
1/2 cup butter, cut into small pieces and softened
1/3 cup butter, softened
1/3 cup sugar
Caramel Glaze (recipe follows)
Directions
1. In mixing bowl,mix 1-1/2 cups of the flour, the water, 1 tablespoon of the 2/3 cup sugar and the yeast. Beat with electric mixer on medium speed for 2 minutes or until smooth. (The mixture will be thick and sticky.) Cover with plastic wrap. Let stand at room temperature about 30 minutes or until bubbly.
2. Add the eggs, salt, and remainder of 2/3 cup sugar to flour mixture. Beat on medium speed about 2 minutes or until smooth. Add the 1/2 cup butter, a few pieces at a time, and beat until combined. Using a wooden spoon, stir in as much of the remaining flour as you can.
3. Turn dough out onto a lightly floured surface. Knead in enough of the remaining flour to make a moderately soft dough that is smooth and elastic (3 to 5 minutes total). Shape dough into a ball. Butter a large bowl. Place the dough into bowl, turning once. Cover; let rise in a warm place until dough doubles in size (about 1 hour).
4. Punch dough down. Divide into half. Turn out onto a lightly floured surface. Cover; let rest 10 minutes. Meanwhile, lightly grease two 13x9x2-inch baking pans. Divide and evenly spread the slightly warm Caramel Glaze in prepared pans.
5. Roll each half of the dough into a 12x8-inch rectangle. Spread the 1/3 cup softened butter over dough rectangles; sprinkle with the 1/3 cup sugar. Roll up each rectangle starting from a long side. Seal seams. Slice each roll into 12 pieces. Place cut sides down in prepared pans.
6. Cover dough loosely with plastic wrap, leaving room for rolls to rise. Chill for 2 to 24 hours. Uncover; let stand at room temperature for 30 minutes. Break any surface bubbles with a greased toothpick.
7. Bake in a 350° oven for 25 to 30 minutes or until light brown (if necessary, cover rolls with foil the last 5 minutes to prevent overbrowning). Remove from oven. Let the rolls stand in the pans for 10 minutes. Carefully invert rolls onto serving trays. Serve warm. Makes 24 rolls.
Caramel Glaze: In a small saucepan, mix 1-1/4 cups sugar, 1/3 cup butter, 1/3 cup whipping cream, 1 teaspoon finely shredded orange peel, 2 tablespoons orange juice, 1 teaspoon lemon juice, 1/4 teaspoon orange extract and 1/8 teaspoon salt. Cook and stir over medium-low heat for 5 minutes. Remove from heat; cool slightly.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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