Homemade Rolls

About two blogs ago I mentioned some homemade orange danish and cinnamon rolls that I have made. I decided to find a way to have yummy rolls without a list of preservatives a mile long, and I found one. Stephanie asked for the recipe, so here it is! But first, let me share the yummy pics (although I posted them on the blog where they were previously mentioned, the recipe just goes better with the pictures!).

Orange danish.

One orange danish roll just WAITING to be savored...

Cinnamon rolls rising...

And complete with gooey, yummy, sugary icing...

First, you only need one recipe of this dough. One recipe will make eighteen rolls, or nine cinnamon rolls and nine orange danish. You can use half of the dough and store the rest for 48 hours in the fridge.

Rapid Mix Sweet Dough:

2 cups all-purpose flour, divided
2 (.25 oz) packages active dry yeast
1/2 cup white sugar
1 1/2 tsp salt
1/2 cup butter, softened
1 1/2 cups warm water (110 degrees F)
2 eggs (room temperature)
1 cup all-purpose flour
2 cups all-purpose flour

Directions:

In a large mixing bowl, combine 2 cups flour, yeast, sugar and salt. Stir well. Cut in butter with a fork (or pastry blender) until mixture resembles coarse cornmeal. Add warm water to flour mixture. Beat with an electric mixer at medium speed for 2 minutes. Add eggs and 1 more cup of flour; beat until thick. Stir in the remaining flour 1/2 cup at a time until the dough comes together. Turn dough out onto a lightly floured surface and knead until smooth and elastic, about 8 minutes (I use my dough hook and my Kitchen-Aid mixer for the kneading!). Cover dough with a damp towel and let rest for 20 minutes. Punch down dough and form into desired shape. Cover and refrigerate dough for up to 48 hours.

For the Orange Danish:

You will need half of your dough. Roll it out on a lightly floured surface to 1/2 inch thickness and approximately a 15 X 8 inch rectangle. Spread with 1/4 cup melted butter and cover with 1/2 cup sugar, then sprinkle with 4 tsp. freshly grated orange peel. Roll dough up jellyroll style starting at long edge, and cut into 2-inch slices using a sharp, serrated knife. Place cut side down on a buttered 13X9 inch Pyrex dish. Cover lightly and allow to rise in a warm, draft-free spot until double in bulk (30 minutes). Bake for 18-20 minutes in a 375 degree oven. Cool for ten minutes and spread with a mixture of: 2 cups powdered sugar, 1 tsp vanilla, 3 TBSP orange juice, 1 tsp orange zest.

For the Cinnamon Rolls:

You need the other half of your dough. Roll it out on a lightly floured surface to 1/2 inch thickness and approximately a 15X8 inch rectangle. Spread with 1/4 cup melted butter and sprinkle with a mixture of 3/4 cup brown sugar and 3 TBSP cinnamon. Roll dough up jellyroll style starting at long edge, and cut into 2-inch slices using a sharp, serrated knife. Place cut side down on a buttered 13X9 inch Pyrex dish. Cover lightly and allow to rise in a warm, draft-free spot until double in bulk (30 minutes). Bake for 18-20 minutes in a 375 degree oven. Cool for ten minutes and spread with a mixture of: 2 cups of powdered sugar, 1 tsp vanilla and 3-4 TBSP milk.

ENJOY!

***I have made both the night before, even allowing them to rise. I then cover them with Saran Wrap and put them in the fridge. Let them stand for about 20 minutes before putting in the oven the next morning. This way, we can have fresh rolls before church on Sunday mornings if we want them! Yum!