Orange and the holiday season go hand in hand. Orange in bread is amazing.
Orange Rolls
Author: Chef Brad
Ingredients
- 1 ¼ cup scalded milk
- ½ cup Crisco or butter
- ⅓ cup sugar
- 1 teaspoon salt
- ½ cup amaranth, uncooked
- 1 Tablespoon dry yeast
- 2 eggs
- ¼ cup fresh squeezed orange juice
- 2 teaspoons orange rind zest
- 1 ½ cups whole grain flour
- 2 to 2 ½ cups natural white, un-brominated flour
Instructions
- In a WonderMix mixer add scalded milk, Crisco (or butter), sugar, salt, amaranth and mix to combine.
- Then add remaining ingredients and mix, only add half the flour to start and then add flour until it starts to pull away from the sides of the bowl. Sticky dough = light rolls.
- Knead for six minutes, and then let rest for a few minutes.
- Roll out dough into a large ¼ inch sheet and cut, using a pizza cutter, ½ inch x 6 inch strips.
- Dip strip of dough into melted butter (optional) and tie in a knot.
- Place on a parchment lined sheet tray and let rise for 45 minutes.
- Bake at 425 degrees for 10-12 minutes.
- Then spoon or brush glaze over them right when they come out of the oven.
Orange Glaze
Author: Chef Brad
Ingredients
- 1 ½ cups powder sugar
- 1-2 teaspoons orange rind
- ⅓ cup fresh squeezed orange juice
Instructions
- Whisk ingredients together until smooth.
- All amounts are changeable, according to desired consistency.