Orange Sweet Rolls

 

Ingredients

Orange Rolls

• 4 Tablespoons granulated sugar, divided
• 2 Tablespoons active dry yeast
• ½ cup warm water
• 1 ⅓ cups whole milk, scalded
• 2 large eggs
• 1 ½ teaspoons salt
• 1 Tablespoon orange zest (from 1 orange)
• 5 cups all-purpose flour (625g)

Filling

• ½ cup salted butter, softened
• ½ cup granulated sugar
• 2 Tablespoons orange zest (from 2 oranges)

Orange Glaze

• 1 ½ cups powdered sugar
• 1 Tablespoon orange zest
• 2-3 Tablespoons orange juice

Instructions

• In a small bowl, combine warm water, 2 tablespoons of sugar, and the yeast and allow to proof until foamy, about five minutes. Meanwhile, scald the milk by heating it in a small saucepan over medium-high heat without stirring just until bubbles form around the edge of the pan and the milk starts to steam a bite. Remove from the heat and let cool for 10 minutes. 
• Once the yeast has proofed, stir in the other 2 tablespoons of sugar and the salt. Add eggs and slightly cooled scaled milk along with 2 cups of the flour and orange zest. Beat with the paddle attachment until smooth, about 2 minutes.
• Switch to the dough hook. Add remaining flour 1 cup at a time, kneading until a smooth, soft dough is formed, about 5 minutes on medium speed. Transfer the dough to a large greased bowl and cover tightly with plastic wrap. Let the dough rise for one hour or until doubled in size. 
• Roll out the dough into a large rectangle. Spread softened butter evenly over the surface of the dough, then sprinkle with granulated sugar and reserved orange zest. 
• Fold one long edge of the dough over about ⅓ of the way, then do the same with the other side sort of like folding a piece of paper to fit in an envelope but lengthwise. Use a pizza cutter or sharp knife to cut into 16-20 strips that are about 1-inch wide. 
• Pick up one strip of dough and cross the ends over to form a loop. Push one end of the strip through the loop to form a knot and place the roll on a baking sheet. 
• Repeat with the remaining dough to shape all the rolls, then cover loosely with plastic wrap or a clean kitchen towel and let them rise for 30 minutes until puffy.
• Bake at 400°F for 8-10 minutes or until lightly browned on top.
• Make glaze by combining ingredients and whisking until smooth. Brush or drizzle glaze over the rolls, then let it set up for 30-45 minutes before serving.
  FROM: House of Nash Eats

ROSEMARY FOCACCIA BREAD

INGREDIENTS

SCALE

• 1 1/3 cup warm water (about 110°F)
• 2 teaspoons sugar or honey
• 1 (0.25 ounce) package active-dry yeast
• 3 1/2 cups all purpose flour
• 1/4 cup extra virgin olive oil, plus more for drizzling
• 2 teaspoons flaky sea salt, plus extra for sprinkling*
• 2 sprigs fresh rosemary

INSTRUCTIONS

1. Proof the yeast. Add warm water (about 110°F, which you can measure with a thermometer if you want to be sure it’s the right temp) and sugar to the bowl of a stand mixer with the dough attachment, and stir to combine.  Sprinkle the yeast on top of the water.  Give the yeast a quick stir to mix it in with the water.  Then let it sit for 5-10 minute until the yeast is foamy.
2. Knead the dough.  (See alterate instructions below to knead by hand.) Set the mixer to low speed, and add gradually flour, olive oil and salt.  Increase speed to medium-low, and continue mixing the dough for 5 minutes.  (If the dough is too sticky and isn’t pulling away from the sides of the bowl, add in an extra 1/4 cup flour while it is mixing.)
3. First dough rise. Remove dough from the mixing bowl, and use your hands to shape it into a ball.  Grease the mixing bowl (or a separate bowl) with olive oil or cooking spray, then place the dough ball back in the bowl and cover it with a damp towel.  Place in a warm location (I set mine by a sunny window) and let the dough rise for 45-60 minutes, or until it has nearly doubled in size.
4. Second dough rise.  Turn the dough onto a floured surface, and roll it out into a large circle or rectangle until that the dough is about 1/2-inch thick*.  Cover the dough again with the damp towel, and let the dough continue to rise for another 20 minutes.
5. Prepare the dough. Preheat oven to 400°F. Transfer the dough to a large parchment-covered baking sheet (or press it into a 9 x 13-inch baking dish).  Use your fingers to poke deep dents (seriously, poke all the way down to the baking sheet!) all over the surface of the dough.  Drizzle a tablespoon or two of olive oil evenly all over the top of the dough, and sprinkle evenly with the fresh rosemary needles and sea salt.
6. Bake. Bake for 20 minutes, or until the dough is slightly golden and cooked through.
7. Serve. Remove from the oven, and drizzle with a little more olive oil if desired. Slice, and serve warm.

NOTES

Flaky vs. fine sea salt: If you do not have flaky sea salt on hand, no worries, you can definitely sub in fine sea salt.  Just be sure to use about half the amount of salt (if using fine sea salt) so that the bread is not too salty.

Hawaiian Haystacks

 

INGREDIENTS

• 1 tablespoon butter
• 1 tablespoon olive oil
• ½ cup finely chopped onion
• 3 cloves garlic; finely minced
• 1 teaspoon salt
• ½ teaspoon pepper
• ⅓ cup flour
• 1 cup chicken broth 
• 2 cups milk
• 3 to 4 cups cooked, cubed chicken 

INSTRUCTIONS 

• In a large skillet or saucepan, melt the butter and olive oil over medium heat. Add the onion and sauté until translucent, 3-4 minutes. 
• Add the garlic and cook for about one minute, stirring, until fragrant.
• Combine the flour, broth, and milk in a blender (or use a handheld whisk and a bowl or liquid measuring cup) and blend until smooth. 
• Pour the mixture into the pan and cook over medium heat, whisking constantly, until the mixture simmers and thickens, 2-3 minutes. 
• Stir in the cooked chicken, salt and pepper. Bring to a gentle simmer over medium heat and cook for 3-4 minutes, stirring often. 
• Season to taste with additional salt and pepper, if needed. 
• Serve over rice with toppings such as: olives, tomatoes, shredded sharp cheddar cheese, green onions, mandarin oranges and chow mein noodles.
  FROM: Mel's Kitchen Cafe

Vanishing Oatmeal Cookies

 Ingredients:

1 C butter

1 C brown sugar

1/2 C sugar

2 eggs

1 tsp vanilla

1 1/2 C flour

1 tsp baking soda

1 tsp cinnamon

1/2 tsp salt

3 C uncooked oats

1 C rasins

Beat together butter and sugar until creamy, add eggs and vanilla; beat well.  Add flour, baking soda, cinnamon and salt; mix well. Stir in oats and raisins.  Drop by rounded tablespoons onto greased cookie sheet.  Bake at 350 10-12 minutes or until golden brown.  

Makes 4 dozen

FROM: Whitney Bytheway