Orange And Anise Sweet Rolls Recipes

ANISE SEED ROLLS

Steps:

• Pour the milk into a pan, and heat just until bubbles form around the edge of the pan. Remove from heat and cool to lukewarm (110 degrees F/45 degrees C).
• Dissolve yeast in 1 cup lukewarm (110 degrees F/45 degrees C) water. Allow to rest 5 minutes.
• Beat the shortening with the sugar, eggs, salt, and anise seeds in a large mixing bowl. Stir in the milk and yeast mixture. Gradually mix in the flour, stirring to make a soft dough (dough should not be sticky). Add more flour if needed. Cover bowl with a clean cloth, and let dough rise in a warm place until doubled in size, about 1 1/2 hours.
• Lightly grease 2 baking sheets. Punch down dough, divide into two pieces, and roll out each piece into a rectangle about 1/2 inch thick. Cut dough into 8x1 inch strips. Twist each strip into a simple knot, and place on prepared baking sheet. Cover with a clean cloth, and allow to rise until doubled in size, about 1 hour.
• Preheat oven to 400 degrees F (200 degrees C).
• Pour 1 quart water into a pan and bring to a boil over high heat. Dip each roll quickly into the boiling water, and return to baking sheet.
• Bake rolls in preheated oven until tops are golden brown, 10 to 15 minutes.

HOMEMADE ORANGE SWEET ROLLS

Steps:

• Dissolve the yeast in 1/2 cup warm water for about 1 minute. No need to use a thermometer for the water's temperature, but to be precise: about 105°F (41°C)-115°F (46°C). Stir the yeast/water around. Then add orange zest, orange juice, sugar, salt, egg, butter, and 1.5 cups of flour. Beat everything together on low with a handheld mixer, scraping down the sides as needed. (A mixer is definitely needed to break up all the butter and beat everything to the proper consistency.) With a wooden spoon, stir in enough of the remaining flour to make a dough easy to handle - about 1.5 - 2 more cups. You are looking for a dough that is not sticky and will spring back when poked with a finger.
• Transfer the dough to a lightly floured surface and knead it with your hands for about 5-6 minutes. Form the dough into a ball and transfer it to a lightly greased bowl. Cover the dough and let sit in a warm place until doubled in size, about 1.5 hours.
• Line the bottom of a 9×13 inch baking dish with parchment paper, leaving room on the sides. Turn the dough out onto a lightly floured work surface and, using a rolling in, roll into a 10×15 inch rectangle. I used a ruler for accuracy. Make sure the dough is smooth and evenly thick, even at the corners.
• in a small bowl, mix together sugar and cinnamon. Spread the dough rectangle with softened butter and sprinkle generously with all of the cinnamon-sugar mixture. Tightly roll up the dough and cut into 16 even rolls (1 inch in width each) with a very sharp knife. Arrange them in the prepared baking pan, cut sides up.
• Cover the rolls and let them rise in a warm place for about 30 minutes - 1 hour.
• Preheat the oven to 375°F (191°C). Cover the rolls with aluminum foil and bake for about 25-30 minutes, until they are lightly golden in color. Transfer the pan to a rack to cool for about 15 minutes.
• In a small bowl, mix together all of the glaze ingredients and drizzle over rolls before serving. Add more orange juice to thin out, if needed.

ORANGE SWEET ROLLS

Steps:

• For the dough: In a large saucepan over a low heat, heat the milk, oil and granulated sugar until warm but not hot (if you have a candy thermometer, it should be 125 degrees F). Add the yeast and 4 cups of the flour and stir together. Cover the pan and leave to rise for at least an hour. Stir in the remaining 1/2 cup flour, the baking powder, baking soda and salt.
• For the filling: Roll the dough into a long rectangle, about 30 inches wide by 10 inches deep. You'll want it to be as thin as you can get it so you can add plenty of goo. Drizzle the melted butter all over the surface of the dough. Use your fingers to smear it all around so that it coats evenly.
• Spread the orange marmalade all over the buttered dough, distributing as evenly as you can. Sprinkle plenty of brown sugar all over the marmalade. Finish with a light sprinkling of salt to offset the sweetness.
• Using both hands in a back-and-forth motion, gradually roll the dough towards you into one long log. Pinch the seam to seal it. Then slice the log-o'-dough into 1/2-inch pieces.
• Preheat the oven to 375 degrees F. Place the rolls in a buttered baking dish and allow them to rise for 20 minutes.
• Bake for 15 to 17 minutes.
• While the rolls are baking, make the icing: Add the orange zest and juice to a bowl. Add the powdered sugar and salt. Splash in the milk. And some more melted butter because the recipe doesn't already have enough. Just kidding on that last part. Whisk it together until it's nice and smooth and lovely. Your kitchen smells like oranges!
• Pull the rolls out of the oven when they're golden brown, and drizzle on the icing right off the bat. The piping hot rolls will suck that gorgeous icing right down into their crevices and the whole thing pretty much becomes a miracle. Serve them warm.

KRACHEL- MOROCCAN SWEET ROLLS WITH ANISE AND SESAME

Steps:

• Dissolve the yeast in a little of the warm milk and set aside.
• In a large mixing bowl combine the flour, sugar, salt and anise seeds. Add the eggs, the butter, the oil, the orange flower water, the yeast and the rest of the milk. Mix to form a very soft, sticky dough.
• If you find the dough is too sticky to handle, add the smallest amount of flour necessary to be able to knead the dough.
• Knead the dough on a lightly floured surface (or in a stand mixer with a dough hook) for about 10 minutes, or until very smooth. (It's desirable to have the dough somewhat sticky; you'll find that it becomes much easier to handle after its first rising.).
• Transfer the dough to an oiled bowl and turn the dough over once to coat it with oil. Cover the bowl with a towel and leave the dough to rise until doubled - usually this takes about one to one-and-a-half hours, but leave the dough to rise longer if necessary.
• After the dough has risen, divide it into 12 to 15 smooth, evenly shaped balls. Place the balls of dough two inches apart on an oiled baking sheet, and slightly flatten the tops of the dough.
• Cover the baking sheet with a towel and leave the dough to rise another hour or longer, or until the rolls are very light and puffy.
• Preheat an oven to 450° F (230° C). Brush the tops and sides of the rolls with the egg wash and sprinkle the rolls with sesame seeds.
• Bake the krachel for about 20 minutes, or until rich golden brown. Transfer the rolls to a rack to cool.
• TIPS & STORAGE:.
• Be sure that the milk is warm to the touch but not hot. Hot liquids will kill yeast, while cool liquids will not activate it.
• Be patient with the initial rising time; the dough is quite rich and may take awhile to rise properly.
• Rotating the tray from front to back halfway through baking will help ensure even browning.
• If the rolls aren't well-browned after 20 minutes of baking, place them under a broiler for a minute. Watch the rolls carefully or they'll burn!
• Krachel store well in plastic storage bags in the freezer. They can be warmed in the microwave directly from the freezer without drying out. The trick is to avoid making the rolls too hot.
• If reheating krachel in an oven, enclose the rolls in foil to keep them from becoming hard and dry.
• LIGHTER DOUGH:.
• To make a lighter, less-rich sweet dough for the krachel, eliminate the vegetable oil and reduce the butter to 5 tablespoons. Adjust the amount of liquid if necessary to form a soft, slightly sticky dough.

ORANGE SWEET ROLLS

Steps:

• In a small bowl, beat cream cheese, orange marmalade and orange juice until blended; stir in pecans. Set aside., In a large bowl, combine baking mix, sugar and yeast. Stir in warm water to form a soft dough. Turn dough onto a lightly floured surface; knead until smooth and elastic, about 5 minutes. Cover and let rest 10 minutes. Roll into an 11x8-in. rectangle. Spread cream cheese mixture to within 1/2 in. of edges. Roll up jelly-roll style, starting with a long side; pinch seam to seal. Cut into 12 slices., Place in a greased 13x9-in. baking dish, cut side down. Cover with a kitchen towel. Let rise in a warm place until doubled, about 1 hour. , Preheat oven to 350°. Brush tops with melted butter. Bake until golden brown, 35-40 minutes. Cool slightly in pan on a wire rack. For glaze, stir together confectioners' sugar and marmalade; drizzle over warm rolls.

ORANGE SWEET ROLLS

Steps:

• Make the filling:
• Using an electric mixer on medium-high speed, beat butter, sugar, orange zest, salt, and cardamom, if using, in a large bowl until fluffy.
• Make and assemble the rolls:
• Pour 3 Tbsp. warm water (105°F-115°F) into a small bowl. Add yeast and 1 Tbsp. sugar and whisk to combine. Let sit until foamy, about 10 minutes.
• Using electric mixer on medium-high speed, beat egg yolk, orange juice, oil, salt, and remaining 1 Tbsp. sugar in a large bowl. Add 1 2/3 cups flour and yeast mixture. Beat until dough just comes together. Turn out dough onto a lightly floured surface. Knead several times with floured hands until smooth, about 5 minutes (dough will be sticky).
• Spray a clean large bowl with nonstick spray. Place dough in bowl and turn to coat. Cover with a towel and let sit in a warm place until doubled in size, about 45 minutes.
• Spray muffin tin with nonstick spray. Roll dough on a well floured surface to an 1/8"-thick rectangle about 17x14". Spread filling over dough, leaving a 1/2" border on all sides. Starting on 1 long side, roll dough into a tight cylinder. Cut into 12 equal pieces (if it's difficult to cut, chill 15 minutes). Transfer cut side up to prepared muffin tin. Cover with a towel and let sit in a warm, draft-free place until risen, 30 minutes, or chill overnight. If chilling, let sit at room temperature 2 hours to rise before baking.
• Preheat oven to 350°F. Bake rolls, rotating pans halfway through, until lightly browned on top, 15-18 minutes. Let cool in pan 5 minutes, then invert onto a platter to serve.