Wednesday, May 2, 2012

The Yeast Also Rises


These rolls are as sunny as an afternoon in Spain. Another literary reference? Steinbeck can't have all the fun. Enjoy these rolls for brunch and with nod to Hemingway add some rum to the filling and caramel.

Orange Caramel Cinnamon Rolls

Dough:
1 package yeast (2 1/2 teaspoons)
1/3 cup warm water 1/3 cup half-and-half
1/2 cup sugar
1/2 teaspoon salt
1/4 cup melted butter
1 egg
1 teaspoon vanilla extract
Zest from 1 orange
2 1/2 to 3 cups flour
1 teaspoon baking powder

Dissolve yeast in warm water and set aside until bubbly, about 5 minutes. Use dough hook with stand-up mixer to combine half-and-half, sugar, salt, butter, egg, vanilla, and zest. Add yeast mixture. Slowly add flour until silky dough forms. Add baking powder. Set ball of dough in oiled bowl and cover; rise until double, about 2 hours.

Roll dough into 14 x 9 inch rectangle.

Filling:
3 tablespoons melted butter
1/2 cup brown sugar
2 teaspoons cinnamon
Zest from 1 orange

Spread butter over dough. Combine sugar, cinnamon, and zest; sprinkle evenly over buttered dough.

Beginning at 14 inch side, roll up dough and pinch edges together. Slice into 8 or 9 even pieces. Place sliced rolls in well-buttered pie pan and cover; rise until double, about 1 hour.

Bake in preheated 350 degree oven about 30 minutes or until golden. Immediately remove rolls from pie pan by flipping onto plate.

Caramel Topping:
Butter
Orange juice
Sugar
Vanilla extract

Whisk together syrup of butter, juice, sugar, and vanilla and heat to bubbly over medium high. Cook about 5 minutes. Remove from heat. Pour over warm buns.



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