* Exported from MasterCook *
Rolls, Cranberry Orange
Recipe By :
Serving Size : 9 Preparation Time :0:00
Categories : Bread-Bakers Mailing List Fruit
Low Fat Muffins/Rolls
Posted
Amount Measure Ingredient -- Preparation Method
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Dough
2/3 cup water -- lukewarm, (152g)
1/4 cup orange juice -- (57g)
2 cups All-Purpose Flour -- Unbleached, (240g)
4 tablespoons unsalted butter -- soft, (57g)
1 teaspoon vanilla extract -- or 1/4 teaspoon Fiori di Sicilia
2 teaspoons instant yeast
2 tablespoons sugar -- (25g)
3/4 teaspoon salt
1/4 cup nonfat dry milk -- or Baker's Special Dry Milk, (28g)
1/4 cup potato flour -- (46g)
Filling -- Note 1:
1/4 cup orange juice -- (57g)
1/3 cup brown sugar -- light, packed, (71g)
1 cup cranberries -- fresh or frozen, (99g)
1/2 cup cranberries -- dried, (57g)
1 pinch salt
1 tablespoon butter -- melted, (14g)
Icing
1 cup confectioners' sugar -- (113g)
1/2 teaspoon vanilla extract -- or 3 to 5 drops Fiori di Sicilia
1 tablespoons orange juice -- (to 2 Tbsp/14g to 28g)
Move over, cinnamon buns! Instead of cinnamon and sugar, we've filled
these moist, tender breakfast rolls with tart-sweet cranberry-orange
spread. Top them off with a luscious orange glaze for a decadent
holiday treat. This recipe will make nine standard-sized rolls or six jumbos.
Note 1: Use 3/4 cup prepared cranberry-orange jam, spread, or
conserve, if desired.
PREP: 20 mins
BAKE: 25 to 35 mins
TOTAL: 2 hrs 40 mins
To make the dough: Weigh your flour; or measure it by gently spooning
it into a cup, then sweeping off any excess. Mix and knead all the
ingredients together to make a soft, smooth dough.
Place the dough in a lightly greased bowl, cover, and let it rise
until nearly doubled in bulk, about 60 minutes.
To make the filling: Combine all of the filling ingredients except
the melted butter in a small, heavy saucepan. Bring to a boil over
medium-high heat, then reduce the heat to low and simmer for about 15
minutes, stirring occasionally, until thickened. Remove from the
heat, and stir in the melted butter. Set aside to cool.
To assemble the rolls: Gently deflate the dough, and transfer it to a
lightly greased work surface. Pat it into a 16" x 12" rectangle.
Spread the filling evenly over the dough.
Roll the dough into a log starting with a short edge; pinch the seam closed.
Cut the log into 9 slices.
Place the rolls into a lightly greased 9" square ceramic baker,
cover, and let them rise until noticeably puffy, about 45 to 60
minutes. You can bake these rolls in a 9" square metal pan, reducing
the bake time by about 5 minutes.
Preheat the oven to 375F.
Bake the rolls until they're brown around the edges and golden brown
in the center, about 25 to 35 minutes; tent with foil if they appear
to be browning too quickly.
To make the icing: Combine the sugar, Fiori, and enough orange juice
to make a spreadable icing.
Let the rolls cool for 10 minutes, then spread with the icing and
serve. Store any leftovers well-wrapped, at room temperature, for
several days; freeze for longer storage.
Tips: Want to make larger rolls? Follow the instructions through step
6, then cut the log into six slices instead of nine. Place the slices
in the lightly greased wells of a hamburger bun pan. Press the rolls
gently so they fill the wells, then cover and let rise until
noticeably puffy, about 45 to 60 minutes. Bake the rolls in a
preheated 375F oven until they're brown around the edges and golden
brown in the center, about 18 to 22 minutes; tent with foil after
about 15 minutes if they appear to be browning too quickly. Prepare
the icing and frost as instructed.
Want fresh-baked, oven-warm buns in the morning? Prepare the buns
through their rise in the pan. Cover and refrigerate overnight. Next
day, allow the buns to rest at room temperature for 15 minutes before
uncovering and baking; you may need to increase the baking time by a
few minutes.
Cal 290, Fat 6g, Carb 55g, Sod 220mg, Fiber 2g, Pro 6g
S(Internet address):
https://www.kingarthurbaking.com/recipes/cranberry-orange-rolls-recipe
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Per Serving (excluding unknown items): 289 Calories; 7g Fat (21.2%
calories from fat); 5g Protein; 52g Carbohydrate; 2g Dietary Fiber;
18mg Cholesterol; 230mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0
Lean Meat; 1/2 Fruit; 0 Non-Fat Milk; 1 1/2 Fat; 1 1/2 Other Carbohydrates.
NOTES : 2021 - 1101