The next time you buy those thick-skinned navel oranges, you might want to clean off the skins and pull out your grater. Using the fine side, you should grate that aromatic orange essence for the orange-sugar topping of my delicate textured raised sweet rolls.
Unlike typical raised dough that you need to grow first before shaping, this recipe is assembled immediately.
Once you shape your little balls, you will dip them into a tablespoon of the melted margarine and then roll them in the orange-sugar topping mix before placing them on your baking tray. Make them as small or large as you like. However, give them enough room on your greased round cake pans to grow because they do swell up.
Cover and allow them to grow about an hour before baking.
As these rolls bake, your house will smell so delicious with enticing aromas of orange and bread baking that soon you will notice the family migrating toward the kitchen from out of nowhere to find out when they will be coming out of the oven.
My Bakery-Style Orange Sweet Rolls
1-3/4 cups of sugar
1/4 cup of finely grated orange peel
5-1/2 to 6-1/2 cups of sifted flour
1 teaspoon of salt
1 teaspoon of vanilla extract
3 tablespoon of active dry yeast
1/2 cup of canola oil
1 cup of warm water (hotter than lukewarm but not scalding)
1 tablespoon of melted margarine (not spread)
1 teaspoon of sugar
Mix the grated orange peel with the one cup of sugar. Set aside.
Melt one tablespoon of the margarine in a saucepan. Set aside also.
Sweet Raised Dough:
Test the temperature of the water for the yeast on your wrist. Make sure it is very warm water, but hot. Add your teaspoon of sugar to the water and the three tablespoons of yeast. The sugar will feed the yeast and speeds the growing process along.
Pour the yeast water mixture into a larger mixing bowl and add 1-1/4 cups of flour, 3/4 cup of sugar, salt, and vanilla. Beat with your electric mixer for about a minute or two until well combined before adding your eggs, one at a time, beating well after each.
Add 1/4 cup more of flour and beat thoroughly before gradually adding more flour until you form a soft dough.
Knead this on a floured surface or the lazy way, which also works in the same mixing bowl until the dough is smooth and elastic.
Divide the dough into three equal parts. Divide one part into eight pieces of the same size. Form each piece into a smooth ball and dip into the melted margarine and dunk into the topping mixture. Cluster in a greased 8″ round cake pan or any greased baking pan you desire, depending on the size. The process is the same: dip and dunk.
Cover your finished rolls and let them grow for about an hour before baking at 350 degree oven for about 20 minutes-25 minutes (depending on your oven and size of your rolls).