Monday, January 3, 2011

Cranberry Orange Rolls


These are the yummiest rolls ever. My sister in law Elizabeth makes them each Christmas and they make my mouth water just thinking about them. You can make them cinnamon roll style or crescent style.

*Give yourself about 2.5 hours from start to finish*


Cranberry-Orange Rolls (Recipe from Elizabeth Weight)
Rolls
2 tablespoons dry yeast
1 tablespoon sugar
½ cup warm water
1 1/3 cup scalded milk
1/3-1/2 cup shortening
2 ½ teaspoons salt
¼ cup sugar
2 eggs, slightly beaten
4-6 cups unsifted bread flour (I usually use about 5)

Filling
¼ cup softened butter
½ cup sugar
Juice of one orange
Zest of one orange
1/3 cup fresh cranberries

Icing2 cups powdered sugar
Juice of one orange
Zest of one orange
Dash of salt

  1. To make rolls, dissolve yeast and 1 tablespoon sugar in ½ cup warm water.
  2. Scald milk and add shortening to it while hot, then cool the mixture. Once the mixture has cooled, add it and add the remaining ingredients to the yeast mixture.
  3.  Mix well until dough develops a slight sheen (dough should be pliable and fairly soft). The dough should form a ball so if you need to add more flour do so in small increments. I use a kitchenaid mixer on speed 4 and knead (using the kneading attachment) the ingredients for about 2 minutes. The dough ball should not be too sticky and should have a slight sheen to it. The dough will still stick to the bottom of the bowl and if you poke it with your finger it will pull apart from the dough but wont totally stick to your finger.  You may have some dough residue on your finger though.  Cover and let dough rise until it doubles.
  4. While dough is rising, prepare the filling. Combine all ingredients in a food processor and pulse until the cranberries are chopped but not pureed.
  5. Divide dough in half. Take one half and roll the dough out on a floured surface into a circle and coat the surface with the cranberry filling. Then cut dough into 16 equal sections, like a pie. Roll up each triangular section, starting at the wide ends to make crescents.
  6. Place rolls on two generously greased cookie sheets, and cover. Allow to rise until dough looks puffy and light (about 30 min).
  7. Bake for 12 minutes at 400 degrees. While they are baking, prepare the icing.
  8. Mix together powdered sugar, juice, zest, and a dash of salt. Generously drizzle icing over rolls as soon as they are removed from the oven or just before serving.

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