Friday, April 9, 2010

Lion House Orange Rolls

Well, I say Lion House, but of course I had to change the recipe, so if you want their original one that could feed an army go visit this website. I only needed a couple dozen for my little family so I modified the recipe. These are so soft and yummy you could eat them for dessert.


1 cup warm milk
2 tablespoons butter, melted or oil
1 tablespoon yeast
1/8 cup sugar
1 teaspoon salt
1 egg
3-4 cups flour

Orange filling
1/4 cup butter, softenend
zest from 1 orange
1/8 cup sugar

Orange Icing
3/4 cup powdered sugar
1 tablespoon freshly squeezed orange juice
2 teaspoons heavy cream or half & half (if you use milk just use less)

Dough: Heat milk and butter just until milk is warm (don't get it too hot or you'll kill the yeast), stir in yeast and sugar and let sit until foamy. Stir in salt and egg. Mix in flour one cup at a time until soft dough forms and begins to pull away from the sides of the bowl. Knead for 10 minutes. Dough should be soft but not sticky. Cover and let rise for 1 hour or until doubled in size.

Orange Filling: zest one orange and mix with 1/4 cup softened butter and 1/8 cup sugar. Set aside.

Orange Icing mix powdered sugar, orange juice and milk until smooth. If you want a thicker icing or are going to frost while rolls are warm use less cream/milk for a thicker icing.

Divide dough in half and roll each into a large circle. Spread each circle with Orange Filling mixture. Using a pizza cutter, slice dough into thin triangles like you would cut a pizza. Roll each strip up starting at the wider end up to the tip and place tip side down on baking sheet. Let rise 40-60 minutes or until double in size.

Bake in preheated 375 degree oven for 12-15 minutes. Let cool a few minutes, drizzle with Orange Icing and eat warm!
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