Monday, November 26, 2012

Orange Cinnamon Sweet Rolls




From the kitchen of One Perfect Bite...These sweet rolls are a wonderful addition to a holiday breakfast or brunch. The recipe, which comes from Gourmet magazine, has been around for a while, and a substantial number of people have actually made the rolls and reviewed the recipe. You can read their comments, here. The reviews are mixed, but there are more favorable than negative comments and these rolls are good enough to try, as long as you are aware of pitfalls that might be encountered when you actually go to make them. Some feel the rolls are heavy. In a perfect world, flour would be weighed and this complaint would disappear, but until that happens, I think it's fair to assume that dense breads are the result of too much flour being used to make them. Over the years, I have consistently used the fluff, spoon and level technique for all my baked goods, so I've pretty much overcome dense and heavy breads. I hasten to add I have other problems, but that one has been put to rest. The dough used to make these rolls is tacky but it is workable and it can be formed after it has risen. Many feel the rolls aren't sweet enough. I love barely sweet sweet things, but I make it a point to drizzle half the rolls with a glaze to please those who have a more demanding sweet tooth. Some also feel the rolls need more spice. I honestly think that more cinnamon and orange zest would be too much of a good thing and I would especially caution against the use of too much orange zest. I think a tablespoon is fine, but it is important to grate only the rind. The white pith is bitter and can spoil the rolls. I think these are glorious to look at and I love the navel that is cut into the formed rolls. I personally think these are delicious and I hope that those of you who try them will like them as much as I do. Here's how they are made.

Orange Cinnamon Sweet Rolls...from the kitchen of One Perfect Bite courtesy of Gourmet magazine

Ingredients:
3 tablespoons warm water + 2 teaspoons water at room temperature, divided use
1 (1/4-ounce) package or 2-1/4 teaspoons active dry yeast
1/2 cup + 1 teaspoon sugar, divided use
5 to 5-1/2 cups unbleached all-purpose flour
1 tablespoon finely grated fresh orange zest
2 teaspoons salt
1 teaspoon cinnamon
1 cup warm milk
1-1/2 teaspoons vanilla
3/4 stick (6 tablespoons) unsalted butter, melted and cooled until tepid, + butter for greasing bowl
4 large eggs at room temperature 30 minutes, or submerged in a bowl of warm water (105°F) 5 minutes, divided use

Directions:
1) Stir together warm water, yeast, and 1 teaspoon sugar in bowl of mixer fitted with paddle attachment. Let stand until foamy, about 5 minutes.
2) Meanwhile, whisk 4 cups flour with zest, salt, and cinnamon in a bowl.
3) Add milk, vanilla, butter, and remaining 1/2 cup sugar to yeast. Mix at medium speed until combined. Beat in 3 eggs, 1 at a time, then add flour mixture and mix until combined well.
4) Replace paddle attachment with dough hook attachment and mix at medium-low speed, adding more flour (1 to 1 1/2 cups), 1/4 cup at a time, until a smooth but slightly sticky dough forms, about 5 minutes. Transfer dough to a work surface and knead by hand until smooth and elastic (dough will remain slightly sticky), about 3 minutes. Form dough into a ball and transfer to a large buttered bowl, turning dough to coat with butter. Cover bowl with kitchen towel and let dough rise in a draft-free place at warm room temperature until doubled in bulk, 1 1/2 to 2 hours.
5) Line a 17- by 14-inch baking sheet with parchment paper.
6) Turn dough onto work surface and knead several times to remove air. Cut dough into 12 equal pieces. Cup your hand over 1 piece and, using your thumb and pinkie to keep ball inside your cupped hand, push dough with heel of your hand against work surface while rolling in a circular motion (clockwise or counterclockwise) to form a smooth ball. Repeat with remaining pieces of dough, arranging balls 1 inch apart on baking sheet. Cover loosely with kitchen towel and let dough rise in a draft-free place at warm room temperature until doubled in bulk, 1 to 1-1/4 hours.
7) Put oven rack in middle position and preheat oven to 375 degrees F. Whisk together remaining egg with remaining 2 teaspoons water in a small bowl. Cut a 1-inch X (1/4 inch deep) in top of each roll with kitchen shears. Brush rolls lightly with egg wash and bake until golden and rolls sound hollow when tapped on bottom, 15 to 20 minutes. Transfer rolls to a rack and cool, at least 15 minutes. Yield: 12 rolls.

Cooks' note:
Rolls can be baked 1 day ahead and cooled completely, then kept in sealed plastic bags or a large airtight container at room temperature. Reheat on a baking sheet in a 350 degree F oven 10 minutes.







One Year Ago Today: Old-World Christmas Cookie Collection












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Three Years Ago Today: Poinsettia Champagne Cocktail

15 comments:

Hovkonditorn said...

These look and sound delicious! Have a great day!

Katz Tales said...

oooh YUM! I want to move in. Will wash dishes for food.

Jeane M. said...
This comment has been removed by the author.
kitchen flavours said...

These rolls look so good! Very nice colour! These would be great indeed for breakfast with a cup of tea. Thanks for sharing, have a great week!

Sutapa said...

One more breathtaking recipe Mary ...wow... I can't take my eyes off ...looks so delicious....Have a lovely day friend!:)

Jersey Girl Cooks said...

Beautiful looking rolls which are perfect around holiday time. Have a great day!

Priya said...

Stunning sweet rolls,beautifully done.

Jenn said...

No matter what anyone else might have said about these rolls, they look absolutely perfect!! And I love the orange and cinnamon combination!! YUM!

Mickey said...

Those look perfect! Love the orange in them :)
mickey

Pam said...

Well, they sound delicious to me!

The Café Sucré Farine said...

These are just gorgeous Mary and they sound delightfully delicious! I bet they're so yummy right from the oven!

EliFla said...

I ususally do't use instant dried yeast, I have to buy it :D , blessings, Flavia

My Little Space said...

Happy Belated Thanksgiving to you & your family, Mary. I'm sure you had a great time with your family like every year. It's the total joy especially when all your grandkids around. I bet they love anything you made for them. Hope you're all well.
Blessings, Kristy

Joanne said...

I'm trying to get back into yeast baking more often and these sound like the perfect recipe to start with!

David said...

Mary, Beautiful looking rolls for sure! Orange and Cinnamon = great conbo! Nice with any meal... Thanks for the recipe and Take Care, Big Daddy Dave

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