Warm rolls with a tang for breakfast
I made these breakfast rolls as I saw them as a good change from croissants and I felt they would freeze and reheat very well. I was right! Well worth the effort.
They are a really nice accompaniment to a small savoury and the orange flavour has a very nice wee punch.
The original recipe came from CammyLee at Recipe Snobs, thank you, but I did make a couple of small changes.
2 1/2 teaspoons of dry yeast
1/2 cup warm water – about 37 degrees (blood temperature)
1/2 cup sugar (divided between dough and filling)
1/2 cup or ½ 150 gm punnet of sour cream
2 tablespoons butter, softened
1 teaspoon salt
1 large egg, lightly beaten
450 grams all-purpose flour (about 3 cups), divided
2 tablespoons butter, melted
2-3 tablespoons grated orange rind
A little orange juice
1/4 cup sugar
50 grams butter
4 tablespoons fresh orange juice
1/2 cup r or ½ 150 gm punnet of sour
To prepare dough, dissolve the yeast in warm water with a dash of sugar in a small bowl; let it stand 5 minutes.
In a large mixing bowl add 1/4 cup sugar, 1/2 punnet of sour cream, 2 tablespoons softened butter, salt, egg, and yeast mixture. Beat with a mixer at medium speed until smooth. Add 2 cups of flour to yeast mixture; beat until smooth before adding the last cup, stirring until a soft dough forms. Turn dough out onto a floured surface. Knead until smooth and elastic (about 10 minutes); add enough additional flour, 1 tablespoon at a time, to prevent your dough from sticking to hands and the bench.
Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place for just over 1 hour or until it has doubled in size. (Gently press two fingers into dough. If indentation remains, dough has risen enough.)
Preheat oven to 180 degrees C.
Punch the dough down; cover and let rest for a further 5 minutes. Divide the dough in half. Working with 1 portion at a time (cover remaining dough to prevent drying), roll each portion or dough into a 12-inch circle on a floured surface. Brush surface of each circle with 1 tablespoon melted butter. Combine 1/4 cup sugar, orange juice and rind. Sprinkle half of sugar mixture over each circle. Cut each circle into 12 wedges. Roll up each wedge tightly, beginning at wide end. Place rolls, point sides down, in a baking pan coated with cooking spray. Cover and let rise 25 minutes or until doubled in size.
Bake (not fan bake as they cook too quickly) at 180 degrees C for 25 minutes or until golden brown.
While the rolls bake, prepare the glaze. Combine 1/4 cup sugar, 50 grams butter, and orange juice in a small saucepan; bring to a boil over medium heat. Cook for 3 minutes or until the sugar dissolves, stirring occasionally. Remove from heat; cool slightly. Stir in sour cream. Drizzle glaze over warm rolls; let stand 20 minutes before serving.
I then froze the rolls complete with glaze. I placed the defrosted rolls in a cold oven (set to 175 degrees C) for 10 minutes. They reheated very nicely.