I am thrilled to be hosting Sunday Supper this week…especially with our theme of Helping Hands to show compassion and encourage support for those affected by Hurricane Sandy. As usual, the Sunday Supper team has outdone themselves…sharing oodles of marvelous comfort foods…just the sorts of things to take to friends and neighbors after a disaster…or illness…or a the birth of a new baby. I hope you all are as inspired as I am by this outpouring of kindness for those who have lost so much.
Besides cooking from the heart, I encourage you to donate…to help make a difference in the lives of those impacted by this horrific natural disaster. Even the smallest monetary assistance will help. I’ve already contributed to the Red Cross, but two other charitable organizations we highly recommend are:
I have been giving food to offer comfort for years…it varies from a whole meal to just a batch of cookies. When a huge disaster strikes, though, I think a meal makes most sense…whether breakfast, lunch or dinner. A freshly baked batch of sweet rolls and some hot coffee is the perfect offering to those with sketchy power or an inoperable kitchen….and unfortunately, many Sandy victims are still dealing with these issues. Hubby has been begging me to make these orange rolls for months now…these reminded him of Maxson Manor’s rolls he and his family used to enjoy…and my version brought back delicious memories when I started baking these decades ago. The dough is sweet and tender…and there’s just enough orange flavor to make you swoon. And if you double the filling, you can make TWO pans…one for you and one for someone in need.
Tip of the Day: Use unflavored dental floss to cut the roll into slices. Lightly score roll at 1 inch intervals. Slip a 12 inch strand of floss under the roll and bring ends up and over roll and cross over one of the marks. Pull ends sharply to cut through dough.
Ingredients
- Adapted from Betty Crocker’s Baking Classics (this recipe dates back to the 1920?s when Betty Crocker established a test kitchen)
- Sweet Dough (half of this needed for one batch):
- 1 package active dry yeast (2 1/4 teapoons)mix
- 1/2 cup warm water (105-115º)
- 1/2 cup scalded milk, cooled to lukewarm (should be no hotter than 115º)
- 1/3 cup sugar
- 1/3 cup butter, at room temperature
- 1 teaspoon salt
- 1 egg
- 3 1/2-4 cups all purpose flour
- Filling and Frosting (double if using all the dough for 2 pans of rolls):
- 1 cup powdered sugar
- 2 tablespoons butter, at room temperature
- 2 teaspoons grated orange peel
- 1 tablespoon plus 1 teaspoon orange juice
Instructions
- Dissolve yeast in warm water. Stir in milk, sugar, butter, salt, egg and 2 cups flour. Using stand mixer and paddle attachment, mix until smooth. Switch attachment to dough hook and add about 1 1/2 cups more flour. Knead for about 5 minutes, adding up to a 1/2 cup more flour if dough is sticky.
- Place dough in greased bowl, then flip over. Cover and let rise in warm place till doubled in size, about 1 1/2 hours. Make filling while dough rises.
- To make filling, beat all ingredients till creamy. Set aside.
- Punch down dough. Remove half of the dough and roll into a 12 x 7 inch rectangle on lightly floured surface. Spread with half the orange filling (one quarter if you’ve doubled your batch). Roll up dough tightly, beginning at the wider side. Pinch to seal seam and adjust roll to make even (patting or stretching as needed). Using dental floss (or knife) cut roll into 1 inch slices. Place into greased 8 inch round pan. Cover and let rise till doubled, about 40 minutes.
- Preheat oven to 375º.
- Bake till golden, about 20-25 minutes. Frost with remaining filling while warm. One batch makes 12 rolls.
Please check out all the wonderful ideas from the helping hands of my Sunday Supper friends. And consider a monetary donation if you have the resources…every dollar helps and many folks have lost nearly everything. Thank you!!!
- Orange Rolls from That Skinny Chick Can Bake!!!
- 12-Grain Buttermilk Pancake Mix from What Smells So Good
- Cranberry Bread from Home Cooking Memories
- Pork Chop Casserole from In the Kitchen with Audrey
- Basic Lasagna from Fast Food 2 Fresh Food
- Italian Sausage and White Bean Bake from Girlichef
- Spanish Chicken with Chorizo and Potatoes from Crispy Bits n Burnt Ends
- Turkey and Vegetable Pasta Bake from Gotta Get Baked
- Baked Salmon with Cucumber Salad from The Urban Mrs.
- Enchilada Pasta Casserole from Dinners Dishes and Desserts
- Spaghetti Pizza Bake from Small Wallet Big Appetite
- Gluten Free Spaghetti Squash with Pancetta from No One Likes Crumbley Cookies
- Cabbage Koftas from Soni’s Food
- Bowtie Marinara with Goat Cheese from Family Foodie
- New England Clam Chowder from The Meltaways
- Italian Wedding Soup from Hezzi-D’s Books and Cooks
- Soul Warming Butternut Squash Soup from Cupcakes and Kale Chips
- Creamy Tomato Soup with Grilled Cheese “Croutons” from Damn Delicious
- Corn Basil Handpies from Vintage Kitchen Notes
- Manhattan Clam Chowder from Noshing with the Nolands
- Comforting Broccoli Cheese Soup from Juanita’s Cocina
- San Antonio Chicken Tortilla Bake from The Weekend Gourmet
- Peruvian Steak and Potato Stir-fry from Hip Foodie Mom
- Simple Southern Red Potato Salad from Mama Mommy Mom
- Homemade Chicken Soup from Daddy Knows Less
- New Orleans Red Beans and Rice for Those in Need from The Catholic Foodie
- Sweet and Sassy Pineapple Stuffing from In the Kitchen with KP
- Pound Cake Loaf from Magnolia Days
- Fall Apple Pie from Cravings of a Lunatic
- Dairy-free Marble Cake {Marmorkuchen} from Galactopdx
- Mini Dark Chocolate Cakes with Mint Chocolate Chip Icing from The Realistic Nutritionist
- Orange Pound Cake from Basic n Delicious
- Spicy Gingerbread with a Mocha Glaze from Daily Dish Recipes
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