ORANGE BUNS
You can make these into braids or buns. Frost with an orange icing and sprinkle some nuts on top, if desired.
Provided by DeeDee Henderson
Categories Bread Yeast Bread Recipes
Time 2h50m
Yield 30
Number Of Ingredients 10
Steps:
- Stir butter and 1 teaspoon sugar into the hot milk until butter is melted. When mixture is lukewarm, stir in yeast and set aside for 5 minutes.
- When mixture is creamy, transfer to a large mixing bowl. Mix in 2 cups of bread flour. Add 1/2 cup sugar, eggs, orange juice, orange zest, and salt and beat until combined. Add remaining flour, mixing well after each addition, until it pulls away from the sides of the bowl.
- Knead for about 10 minutes. Transfer dough to a greased bowl, cover with plastic wrap, and let rise until doubled, about 1 hour. If time permits, you can punch dough down, cover it, and let it rise again.
- Transfer dough to a lightly floured work surface. Cut dough into 3 balls, cover with plastic wrap, and let rest for 10 minutes.
- Preheat oven to 375 degrees F (190 degrees C). Lightly grease two baking sheets or line with parchment paper.
- Shape each piece of dough into braided loaves or buns; place on baking sheets. Let rise until doubled, about 30 minutes.
- Bake until rolls or loaves are golden brown, 10 to 12 minutes for individual buns, about 20 minutes for braids. Frost rolls, if desired (see Cook's Note) or sprinkle with confectioners' sugar.
Nutrition Facts : Calories 141 calories, Carbohydrate 25 g, Cholesterol 17.1 mg, Fat 2.5 g, Fiber 0.9 g, Protein 4.4 g, SaturatedFat 1.3 g, Sodium 97.4 mg, Sugar 4.7 g
ORANGE BUNNY BUNS
My sister in law brought these to Easter dinner, and I immediately fell in love. The delicate orange flavor in these rolls is just wonderful. I can see dusting the dough with nuts or craisins and rolling it up cinnamon roll style too. Cooking time includes rising time.
Provided by Dragonfly AZ
Categories Yeast Breads
Time 3h50m
Yield 30 rolls
Number Of Ingredients 13
Steps:
- Easy method: Put ingredients into breadmaker as recommended by manufacturer and let it do the work, then remove dough and shape as desired.
- Or:.
- Soften yeast in warm water and set aside.
- Blend scalded milk, sugar, butter and salt; cool until lukewarm.
- Stir in 2 cups flour and beat well.
- Mix in eggs and stir in softened yeast.
- Add orange juice and orange peel.
- Stir in remaining flour to make a soft dough.
- Let stand for 10 minutes.
- Knead dough for 5-10 minutes on lightly floured surface, until smooth and elastic. Place dough in lightly greased bowl, turning once to grease surface.
- Cover, let rise until double in size, then punch down, cover and let rest for 10 minutes.
- To make bunny shapes, roll dough into 1/2 inch thick rectangle on lightly floured surface and cut into strips about 1/2 inch wide. Roll strips between hands to smooth.
- Place strip of dough on lightly greased cookie sheet and form small loop. Twist ends loosely together to form ears. Place small ball of dough in bottom of loop for the tail.
- Cover bunnies and let rise in warm place until nearly double in size. (about 45-60 minutes)
- Bake at 375 for 12-15 minutes.
- Mix glaze ingredients and brush on warm bunnies.
Nutrition Facts : Calories 167.2, Fat 4.1, SaturatedFat 2.4, Cholesterol 23.7, Sodium 110.1, Carbohydrate 29.1, Fiber 0.9, Sugar 10.5, Protein 3.6
ELAINE'S ORANGE ROLLS (BITTY BUNS)
Steps:
- Preheat oven to 425 degrees F.
- For Biscuits: Combine dry ingredients for biscuit. Cut shortening into dry mixture. Add buttermilk and blend. Roll out biscuit dough on floured waxed paper until about 3/4 of an inch thick. Cut with a round biscuit cutter as if you were making biscuits. You'll get approximately 10 to 12 biscuits. Roll out each individual biscuit until it is 5 inches in diameter and 1/4-inch thick.
- On each biscuit, layer butter, marmalade and brown sugar. Roll up each biscuit and slice into 3 pinwheels of equal size. Place rolls in 2 (7 by 7-inch) baking pans. (You can also use other dimensions of pans. The key is to keep the rolls close together). Bake for 10 to 12 minutes or until golden brown. Let cool for 5 to 10 minutes before icing.
- For Icing: Mix powdered sugar, orange juice, margarine, cream cheese, salt, vanilla, and orange zest until smooth. Drizzle over rolls.
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ORANGE EASTER BUNNY ROLLS - BETTER HOMES & GARDENS
From bhg.com
Total Time 2 hrs 30 minsCalories 333 per serving
- In a large mixing bowl stir together 2 cups of the flour and the yeast. In a medium saucepan heat and stir together milk, granulated sugar, butter, and 3/4 teaspoon kosher salt just until warm (120°F to 130°F) and butter almost melts. Add milk mixture and the two eggs to flour mixture. Stir until combined. Stir in as much of the remaining flour as you can.
- Turn dough out onto a lightly floured surface. Knead in enough remaining flour to make a moderately soft dough that is smooth and elastic (3 to 5 minutes). Shape the dough into a ball. Place in a lightly greased bowl; turn once. Cover; let rise in a warm place 1 hour or until double.
- Punch dough down. Turn dough out onto a lightly floured surface. Cover; let rest 10 minutes. Line two baking sheets with parchment paper.
- On a lightly floured surface roll dough into an 18x12-inch rectangle. Spread the 2/3 cup marmalade over dough, leaving a 4-inch border along one of the long sides. Starting from the filled long side, roll up rectangle.* (Don't pinch dough to seal seam.) Slice into 12 equal pieces. Arrange pieces, spiral sides up, on prepared baking sheets.
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