Not to fear, these rolls were AWESOME and such a treat! Even Mick liked them, and he was on the same page I was about them. What a pleasant surprise. Hooray!
PW Orange Sweet Rolls
Verdict: Pleasantly surprised by how easy and delicious these are.
Cook it again: Yes, on a day when we have time.
Cost Factor: You need fresh oranges and a jar of orange marmalade, but otherwise it's stuff we already always have: flour, yeast, butter, brown sugar. Maybe $5 on "special" purchases.
As I already said, I wasn't sure what I was going to get with this recipe, and really expected to politely try them and pitch them. And I took the entire month to even get around to making them, but yesterday ended up being a great day to make them for a lot of reasons, so in a sense, it worked out quite well.
The first thing you have to do is mix your sugar and milk -- warm them on the stove, but don't get them hot. Then add the yeast, and flour, etc. Then let it proof for a few hours. This is not the kind of recipe you want to make when you roll out of bed on a lazy weekend, unless you're not in any hurry to eat the rolls! I got started on this when the kids were still asleep yesterday morning (it helped that they'd gone to bed at midnight Wednesday night -- yes, midnight -- so they slept 'til nearly 10:30 yesterday!). We had no agenda yesterday -- or, more specifically, no set time frame for our to-do list -- so it was a perfect day to come downstairs and work on the sweet rolls in the background of the other puttering I had to do.
|Dough proofing. Rising. Whatever it's called.|
|Dough done doing its thing.|
|Looks gross, doesn't it? I promise no animals were involved. This is just butter.|
|Starting the cutting process.|
|Ready for the oven!|
When I filled my baking pan I had about twelve rolls in it, and six inches of the log left in an imperfectly-rolled mess on the counter. Although I could have broken out another small baking dish and kept at it, I decided to waste that little bit and just threw it away. So I baked the dozen rolls.
|Here they are, fresh out of the oven.|
The recipe calls for a sauce that's essentially some milk, the juice of two oranges, the zest of those oranges, a bunch of melted butter, and a bunch of confectioner's sugar. I had two humongous oranges the size of grapefruits, so I only juiced and zested one, and I skipped the butter. I also didn't measure anything, but just mixed the ingredients 'til I had a texture I liked, and then I poured the entire mixture over the rolls. It was viscous, but it was still pourable -- by no means an "icing."
|Here, with the orange-sugar-milk sauce. This photo just doesn't do it justice.|
|CAM's sweet roll. Most of the oozy deliciousness had soaked in, and it was warm, tender, and perfect!|
I'd say these were a success. Time-consuming because of all the waiting for dough to rise (two hours in the beginning, then another half hour later on), but totally worth it.