I can't believe it, but Thanksgiving is already here. That's not as shocking as the realization that follows- Christmas is coming! With the start of this wonderful season, I'm reminded of one of my favorite things to bake. This roll recipe comes from a family friend and neighbor who happens to be the best preschool teacher in the world. She's infinitely patient but you won't have to be to enjoy these rolls.
Even better, they are easily adapted to my other friend's world famous orange rolls. She did mention several times while she helped me make them that there are no calories in orange rolls. Enjoy and hop on the treadmill the next morning.
Dissolve the yeast. Combine melted butter, sugar, and salt.
Add eggs and beat into mixture.
Stir the yeast mixture into the bowl.
Dump in the flour.
Stir with a fork for a minute or two until combined (this picture shows about half way done, don't worry about kneading or anything. These are easy rolls!)
Put the dough into a bowl with a little oil and cover with a dish towel (don't click on that photo, you'll see flour lumps... don't worry though, they disappear later).
Let rise until doubled. It tastes good too, if you aren't too afraid of salmonella, which obviously isn't a worry at my place.
Divide dough into thirds and roll out. Spread with softened butter (go easy if you'd like, or add cinnamon sugar, herbs, whatever strikes your fancy).
Fold over into thirds, cut into strips, and tie each piece into a little knot. Forget to take pictures (and it's probably not such a bad thing considering how messy my hands were!)
Orange rolls are even better (though admitedly more of an indulgence!)
Easy Homemade Rolls
from Rita Lyon
1 cake or 1 tablespoon yeast
1 cup warm water
1/2 cup plus 1 tablespoon sugar
1/2 cup melted butter
2 eggs, slightly beaten
1/2 teaspoon salt
4 cups flour
oil for rolling dough and greasing pan
Dissolve yeast into warm water (a little warmer than your body, but not too hot to kill the yeast). Sprinkle sugar on top of yeast and set aside.
In a large mixing bowl, combine melted butter, sugar, eggs, and salt. Mix with a fork until combined. Sir in frothy and dissolved yeast mixture. Add flour and mix together well with a fork for a bout one minute (it should be fairly smooth but don't worry about kneading it). Place in a greased bowl and cover with a dish towel. Let rise until doubled.
For dinner rolls:
1 stick of butter, softened
Divide dough into thirds. Pour a little oil onto your hands, pin, and counter (don't use flour). Roll out one piece into a nice rectangle, about 1/4 inch thick. Fold into thirds and slice into pieces about 3/4 inch wide. Tie each piece into a little knot, place on a greased or lined baking sheet, and let rise until doubled. Bake at 375 for 8- 10 minutes, until golden brown.
For sweet orange rolls:
from Peggy Leatham
1 stick of butter, melted
1 1/2 cups sugar
zest of 2 oranges
3 tablespoons fresh squeezed orange juice
Combine all ingredients in a small bowl and stir until a thick paste forms (if too runny, add more sugar). Roll dough into a large rectangle (about 12 x 18) and spread paste over the dough. Roll up (like cinnamon rolls) and slice dough about 3/4 inch thick. Place each piece into a very well greased muffin tin.
Let rise until doubled.
Bake at 375 for 15-20 minutes. Begin checking the rolls around 12 minutes and watch closely, as they will brown quickly (note the difference of color in the two batches in this picture).
Remove the rolls from oven once they are browned and immediately flip onto a cooling rack place atop parchment paper. Let cool and serve inverted. The juice will drip down to make a nice glaze. Serve warm.