orange marmalade rolls

Did any of you go Black Friday shopping? I'm concerned that the Black Friday situation is seriously out of control. I don't think I've ever truly experienced Black Friday at its worst. The craziest I've gotten is a little late morning mall shopping. Let me tell you about the 8 person line at the Gap...craziness! :)

I'm much more comfortable with this new Cyber Monday tradition. No crazed strangers hassling me. No lines. No judgment from the sales people when I spend 17 hours deciding which color skirt I like best. No crying babies and/or screaming toddlers. Blech. I just can't deal. Cyber Monday is superior in ever way, shape, and form. Shopping from the comfort of my sweatpants. Enough said.

Anyways, I'm sure all you virtuous angels out there are detoxing and cleansing and whatnot during this brief downtime before the holiday season really gets under way. Good for you. I've been eating cinnamon rolls and downing copious amounts of red wine. What? That's what the gym is for.

If you are currently on a health food spree, tuck this recipe away for later days. You'll be glad you did come Christmas time. Trust. I made these for my brother and sister when they came to visit last week. By the time they left, there was one left. Just one. Three people. Two days. One remaining orange roll. Not to worry, I dominated it as soon as they left. These orange rolls don't stick around for long.

Orange Marmalade Rolls

For the Rolls:
2 cups whole milk
1/2 cup vegetable oil
1/2 cup sugar
1 package active dry yeast or 2 1/4 tsp active dry yeast
4 cups (plus 1/2 cup extra, separated) all-purpose flour
1/2 tsp (heaping) baking powder
1/2 tsp (scant) baking soda
1 tsp (heaping) salt
8 Tbsp orange marmalade
1/2 cup melted butter
1 cup brown sugar
1/2 teaspoon kosher salt

For the Glaze:
1 pound powdered sugar
3 Tbsp melted butter
1/4 cup milk
1/4 cup orange juice
1 dash salt

Directions:
For the dough, heat the milk, vegetable oil, and sugar in a medium saucepan over medium heat to just below a boil. Set aside and cool to warm, approximately 30-45 minutes. Sprinkle the yeast on top and let it sit on the milk for 1 minute.

Add 4 cups of the flour. Stir until just combined, then cover with a clean kitchen towel, and set aside in a relatively warm place for 1 hour. (I usually put my dough in the oven, set over a pan of hot water.) After 1 hour, remove the towel and add the baking powder, baking soda, salt, and the remaining 1/2 cup flour. Stir thoroughly to combine. Use the dough right away, or place in a mixing bowl and refrigerate for up to 3 days, punching down the dough if it rises to the top of the bowl. (The dough is easier to work with if it’s been chilled for at least an hour or so beforehand.)

Preheat the oven to 375°F.

To assemble the rolls, remove dough from the pan/bowl. On a floured baking surface, roll the dough into a large rectangle, about 30 x 10 inches. The dough should be rolled very thin. Spread marmalade over the top. Pour on butter, and then sprinkle on the brown sugar evenly. Sprinkle with salt.

Beginning at the long side farthest from you, roll the dough in a long roll toward you; being careful to keep it tucked tightly. Pinch edge to seal.

Cut rolls into 1 to 1 1/2 inch rolls and place into a buttered 9x13" pan or two 9" round pans. Allow to rise for at least 20 minutes.

Bake at 375 degrees for 15 to 18 minutes, or until golden brown (but not overly brown).

While baking, mix together the ingredients for the orange glaze, thinning with more milk or orange juice to make mixture thin enough to be pourable.

Immediately drizzle orange glaze over the top. Serve warm or at room temperature.

Yield: 12 servings

Source: The Pioneer Woman