It’s that time of the month again for The Secret Recipe Club! I was so excited when I opened my email l an saw my assignment this month – The Heritage Cook! Jane has been part of the SRC since the beginning and I’ve seen so many great recipes that she’s shared and so many that have been featured. Jane features traditional and new recipes and since she’s been gluten-free for several years, she has a large amount of GF recipes. I had a hard time narrowing down a recipe and polled my friends on Facebook. It was a tight race between her recipe for baked buffalo chicken wraps, italian hot artichoke dip and orange breakfast rolls with orange frosting glaze. I polled my family and the breakfast rolls won out!
The recipe made a good amount of rolls so I ended up sending them to work with my husband, because I would have eaten them all before he got home from work that day. They’re not overly sweet and have the perfect amount of orange flavor. While these rolls took some time to make, it’s definitely worth it!
1 stick unsalted butter
3/4 cup milk
1/2 cup sugar
2 Tbsp dry yeast
1 cup water
5-6 cups flour
1/2 tsp salt
1/4 cup salted buttered, softened at room temperature
1/4 cup powdered sugar, sifted
2-3 tsp freshly squeezed orange juice
zest from 1/2 orange
1 cup sour cream
2/3 to 3/4 cup powdered sugar
zest from 1/2 orange
1-2 tsp freshly squeezed orange juice
In a small saucepan, heat the butter, milk and sugar until the sugar is dissolved and the butter is melted. Remove from heat and let cool to lukewarm. While you’re waiting for the mixture to cool, combine the flour and salt.
In the bowl of a stand mixer with a paddle attachment, mix together the cooled butter, yeast, water and eggs. Slowly add the flour mixture and combine. Once it’s just combine, switch the paddle attachment to a dough hook and mix for 5-6 minutes or until the dough begins to pull away from the sides of the bowl. Transfer the dough to a oiled bowl, turning the dough until it is covered in oil. Cover with a towel and place in a warm place (I use the proof feature of my oven.) Allow the dough to double in size.
Mix together the filling ingredients and set aside until the dough is ready. Grease a baking sheet and set aside. Place the risen dough on a lightly floured surface. Roll the dough into a 12×9 inch rectangle. Brush off any excess flour before spreading the filling mixture over the dough, leaving a 1/2 inch edge around the sides. Starting at from the long edge, tightly roll the dough into a log. Trim the ends and cut the log into 12 equal pieces for large rolls or 24 pieces for smaller rolls. Place the rolls cut-side up on the prepared baking sheet with the edges touching. Press down slightly on the tops to spread them out. Cover with plastic wrap and allow to rise for another 30 minutes.
Preheat your oven to 350 degrees. After the rolls have risen a second time, bake for 15 to 20 minutes or until golden brown on top. Transfer to a cooling rack and allow to slightly cool. While the rolls are cooling, whisk together the glaze ingredients. Start with a smaller amount of powdered sugar and add more until you’ve reached the desired consistency and sweetness you prefer. While the rolls are still slightly warm, drizzle or spread the glaze over top. Separate the rolls and serve warm or at room temperature. Enjoy!