Tag: sweet rolls

Orange Rolls

Orange Rolls

Orange and the holiday season go hand in hand. Orange in bread is amazing. Print 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 

Holiday Sweet Potato Orange Rolls

Holiday Sweet Potato Orange Rolls

I love a wonderful light roll and these sweet potato orange rolls are great with your holiday meal. The sweet potatoes give it a beautiful orange color. Print Holiday Orange Rolls Author: Chef Brad   Ingredients 4 cups hot milk ¾ container orange juice concentrate, reserve 

Amaranth Orange Rolls

Amaranth Orange Rolls

Orange and the holiday season go hand in hand. Orange in bread is amazing.

Orange Rolls
Author: 
 
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
  1. In a WonderMix mixer add scalded milk, Crisco (or butter), sugar, salt, amaranth and mix to combine.
  2. 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.
  3. Knead for six minutes, and then let rest for a few minutes.
  4. Roll out dough into a large ¼ inch sheet and cut, using a pizza cutter, ½ inch x 6 inch strips.
  5. Dip strip of dough into melted butter (optional) and tie in a knot.
  6. Place on a parchment lined sheet tray and let rise for 45 minutes.
  7. Bake at 425 degrees for 10-12 minutes.
  8. Then spoon or brush glaze over them right when they come out of the oven.

Orange Glaze
Author: 
 
Ingredients
  • 1 ½ cups powder sugar
  • 1-2 teaspoons orange rind
  • ⅓ cup fresh squeezed orange juice
Instructions
  1. Whisk ingredients together until smooth.
  2. All amounts are changeable, according to desired consistency.

 

Sweet Roll Dough

Sweet Roll Dough

A sweet dough that is wonderful and light, just for the holidays. Makes the best rolls. Print Sweet Roll Dough Author: Chef Brad   Ingredients 4 cups warm butter milk 1 cups Chef Brad’s sour dough starter ¾ cup sugar or ½ cup xagave 1 cube melted 

Cinnamon Rolls

Cinnamon Rolls

Cinnamon-Rolls

In memory of my mother June Sheral Theabold, who passed away on April 30, 2010. She made the best cinnamon rolls and set the standard for me of what a cinnamon roll should be. I personally think that a cinnamon roll should not be healthy. Its a contradiction. A cinnamon roll should be gooey, sticky, and buttery. If you want a healthy one, you should not be eating them. Some things just were not meant to be healthy. In loving memory of my mother. Enjoy.

Cinnamon Rolls
Author: 
Serves: 12 rolls
 
Ingredients
  • 3 cups warm butter milk
  • 1 cups Chef Brad's sour dough starter
  • ½ cup sugar
  • ½ cube melted butter
  • 1 tablespoons salt
  • 3 eggs
  • 5-8 cups Hi-Gluten White Flour (to begin with)
  • 2 ½ tablespoons yeast
Instructions
  1. Place ingredients into your WonderMix, with yeast on top of the flour. \
  2. Turn on the WonderMix, and add enough flour to clean the sides of the bowl.
  3. Mix for six minutes and then remove from bowl and place in oiled large bowl and let rise until double. (Remember, a sticky dough makes the best rolls.)
  4. Remove from bowl and divide into 4 equal pieces, placing one piece on rolling surface.
  5. Roll dough into a large semi-circle.
  6. Top with melted butter, and then the cinnamon and brown sugar mixture.
  7. Sprinkle lightly with water.
  8. Roll dough, starting from furthest away and roll towards you pulling the dough tight.
  9. When rolled tight, cut in half and than cut the halves in half and than cut each piece into 3 pieces. You should end up with 12 rolls.
  10. Place rolls into pan sprayed with nonstick pan spray, leaving a small space in between each roll, and let rise until double in size.
  11. Bake at 400 degrees for 5 minutes, then at 325 degrees for 12-15 minutes. Do not over bake, this dries out the rolls.

Maple Frosting
Author: 
 
Ingredients
  • 4 tablespoons melted butter
  • 1 eight oz. package cream cheese, room temp.
  • 1 tablespoon maple extract
  • Enough heavy cream to smooth frosting
  • 8 cups powdered sugar
Instructions
  1. Whisk together in food processor until smooth and than spread on warm rolls