Make this special breakfast for Mother’s Day.
1 cup lukewarm water
3 cups bread Flour
8 tablespoons unsalted butter, at room temperature
2 1/2 teaspoons instant yeast
3 tablespoons granulated sugar
1 1/4 teaspoons salt
1/4 cup nonfat dry milk powder
1/4 cup potato flour
1/2 cup orange marmalade
8 oz package of cream cheese, at room temperature
1 cups confectioners’ sugar
1/2 teaspoon orange extract
3-4 tablespoons heavy cream
Combine all the dough ingredients in the bowl of an electric mixer. Mix with the paddle attachment until the dough forms a ball around the beater. Switch to the dough hook.
Knead for 10 minutes at second speed, and the dough should barely clean the sides of the bowl, perhaps sticking a bit at the bottom. In a bread machine (or by hand), it should form a smooth ball.
Place the dough in a lightly greased bowl. Cover the bowl, and allow the dough to rise, at room temperature, until it’s nearly doubled in bulk, about 1 hour.
Lightly grease a 9×13-inch baking pan. Combine the marmalade and cream cheese and set aside.
Transfer the risen dough to a lightly floured work surface, and roll it into a 16″ x 12″ rectangle.
Spread filling evenly over the surface of the dough, leaving one inch on a long side free of marmalade.
Roll the dough into a log the long way, rolling towards the bare edge. When the log is completely rolled, pinch the long seam closed as best you can.
Using a serrated knife, slice the log into 12 slices.
Space the rolls evenly in the prepared pan.
Cover the pan, and let the rolls rise until they reach the top of the pan, about 45 minutes to 1 hour.
While the rolls are rising, preheat the oven to 350°F.
Bake the rolls until they’re brown around the edges and beginning to turn golden brown across the center, about 30 minutes. Let the rolls cool to room temperature in the baking pan.
Combine the sugar, orange extract, and enough cream to make a spreadable icing. When the rolls are cool, spread the icing over all the rolls and let dry before serving.
Dorothy's New Vintage Kitchen
May 12, 2023 at 8:35 am
I bet these taste like an orange creamsicle!
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May 16, 2023 at 2:12 am
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