That’s How We Roll!

I am kind of spoiled. I have a Kitchen Aid that I have used to make the dough, but I also have a bread machine that I use almost every day. I think this is actually my 4th bread machine because I just simply wear them out.

I haven’t tried this recipe yet, but when I do I think I will probably toss all the ingredients into the bread machine and hit the dough setting.

Orange Chocolate Rolls

Ingredients
Dough:

• 1 cup whole milk
• ¼ cup unsalted butter, melted
• 3 ¼ cups all-purpose flour, plus more as needed
• ¼ cup granulated sugar
• 2 teaspoons instant yeast
• ½ teaspoon salt
• 1 large egg

Instructions

To make the dough:

1. In a small saucepan (or using the microwave), heat milk and butter until melted and lukewarm to the touch which is about 110 -115 degrees.
2. Place flour, sugar, and yeast in the bowl of a standing mixer and mix to combine, then stir in salt. Add egg and milk-butter mixture.
3. Attach dough hook and mix on low speed for 3 minutes, until dough starts to come together. If the dough is too sticky and looks more like batter than dough, add a bit more flour, 2 tablespoons at a time. The dough should still be rather soft.
4. Increase mixer speed to medium-low and mix for another 10 minutes, until dough pulls away from the sides of the bowl (it’s ok if it sticks to the bottom). Stop periodically to scrape down the sides and bottom of the bowl.
5. Cover dough with plastic wrap and let rest in a warm place for 1.5-2 hours, until doubled in size.
6. Alternatively, you can refrigerate the dough overnight; it will rise slowly and be ready for the next step by morning.
7. When dough has doubled in size, gently punch it to remove air.
8. Roll dough into an 18×10 inch (45×25 cm) rectangle.

Filling:

• 3 oz unsalted butter
• ⅔ cup  granulated sugar
• zest from 2 medium oranges
•  ⅔ cup chopped dark chocolate
• pinch of ground cinnamon or cardamom, optional
• ⅓ cup chopped nuts like pistachios or pecans, optional

To make the filling:

1. In a small bowl, mix together sugar, orange zest, and cinnamon/cardamom.
2. Spread the entire surface of dough with butter, then sprinkle on the sugar mixture, chocolate, and nuts and press gently so it all sticks to the butter.
3. Starting with the longer edge, roll up the dough to form a log and pinch to seal the seam.
4. Cut into 12 equal size pieces and place cut side-up on a greased 9×13-inch pan.
5. Cover and let rest to rise for 1-1¼ hours, until almost doubled in size.
6. Bake rolls for 25-30 minutes.If the rolls brown too quickly while baking, cover them loosely with aluminum foil.
7. Allow rolls to cool completely on a wire rack.

Glaze:

• 1 cup powdered sugar
• ¼ cup cream cheese, optional
• zest of ½ orange
• ½ teaspoon vanilla extract
• 3 tablespoons freshly squeezed orange juice
  To make the glaze:

1. Mix all ingredients together, adding a little orange juice at a time until you reach the desired consistency. Think Elmer’s glue!
2. Drizzle over rolls. Makes 12 large rolls or 24 smaller ones

Quick Tip: Rolls are best the same day they’re made. You can freeze any leftovers and rewarm them when ready to eat.

Photo and Recipe courtesy of Shiraz at Pretty.Simple. Sweet