Wednesday, February 3, 2016

Blood Orange Rolls







24-Hour Blood Orange Rolls

1 Tablespoon yeast
3 cups warm water
1 c. sugar
1 Tablespoon salt
2 beaten eggs
1/2 cup oil
5 cups flour + 5 cups flour


Filling:
1/2 cup butter, melted
1 cup sugar
3 blood orange peels




In a mixer add yeast, warm water, and sugar. Combined and let sit for 10 minutes. Then add salt, eggs, oil, and 5 cups of flour. Mix for 5 minutes on medium speed. Then add another 5 cups of flour and mix for 5 to 7 minutes on medium speed. Then let rise 1 hour. Roll dough into a rectangle on a floured board and spread with filling mixtures. Roll together and slice individual roll slices and place into a well greased or sprayed pan. Cover with thin cloth. Let rise for 8 hours on your kitchen counter. Bake at 350 degrees for 12-15 minutes. Let sit for a few minutes then frost them. 






Icing:
4-5 cups 
powdered sugar
1 cup margarine,softened
1/2 cup butter, softened
1 teaspoon almond extract
3 Tablespoons brown sugar
1/3 cup blood orange juice

Mix together all ingredients. Add more orange juice if you need to thin the icing while mixing. 




















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