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Orange-Date
Rolls
Yield:
about 24
Ingredients:
- 2 1/2
cups(about 9 ounces) all-purpose flour, plus more as needed
- 1 1/2
teaspoons instant yeast
- 1/2 teaspoon
salt
- 1/3 cup
sugar, plus more for sprinkling on rolls if desired
- 2 tablespoons
butter, plus more for greasing the bowl and pan and for glazing
- 1 egg
- 1/2 cup
milk, plus more as needed
Method:
1.
Combine the flour, yeast, salt, and sugar in the container of a food processor
fitted with the steel blade and process for 5 seconds. Add the 2 tablespoons
butter and the egg and pulse a few times, until well combined. With the
machine running, drizzle most of the milk through the feed tube. Process
just until a dough ball forms; add more milk, 1 teaspoon at a time, if
necessary. Knead by hand on a lightly floured surface for a minute or
two longer, adding a little more flour or milk if necessary, until the
dough is silky smooth and quite elastic.
2. Butter
a bowl; place the dough in it. Cover and let rise until doubled in bulk,
at least two hours. (You can hasten the process by placing it in a warm
place.) Roll out the dough into a 1/2-inch-thick rectangle. Brush liberally
with melted butter, then sprinkle with 1/2 cup brown sugar, 2 tablespoons
minced orange zest, and 1/2 cup minced dates; add 1/2 cup chopped nuts
if you like. Roll it up, lengthwise, then cut into 1-to 1 1/2-inch-thick
slices. Place in a buttered 12-compartment muffin tin. Cover and let rise
until puffy, about 1 hour. Brush with additional buttter and sprinkle
with sugar just before baking. While rising, boil together 1/2 cup sugar
and 1/2 cup orange juice until thickened. Brush the slices liberally with
this mixture before baking.
3. Preheat
the oven to 400 degrees F. Bake until nicely browned, 20 to 30 minutes.
From
How
to Cook Everything: Simple Recipes for Great Food
by Mark Bittman
Copyright© 1998 by Mark Bittman
Permission by Macmillan
New York, NY
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