Orange Danish Rolls

Recently I posted a recipe for Pioneer Woman's Cinnamon Rolls. And boy are they good. She has another option for those rolls, which uses orange marmalade and orange juice and turns them into orange danish rolls. I tried that option today and I was definitely pleased. So were my boys! I actually made half cinnamon rolls and half orange danish rolls. I now have 10 tins of breakfast rolls in my freezer for many weekends to come! These are a definite make!!

Orange Danish Rolls
slightly adapted from The Pioneer Woman Cooks

Ingredients:

Dough:

4 cups whole milk

1 cup oil

1 cup sugar

2 packages active dry yeast (or 2 TBSP jarred yeast)

9 cups all purpose flour

1 heaping teaspoon baking powder

1 scant teaspoon baking soda

1 tablespoon salt

Filling:

3 sticks melted butter, plus more as needed

8 tablespoons orange marmalade

1 cup brown sugar

Icing:

4 cups powdered sugar

1/2 cup whole milk

6 tablespoons butter, melted

1/4 cup orange juice, plus more if needed

dash of salt

Directions:

Dough:

For the dough, heat the milk, vegetable oil, and sugar in a medium saucepan over medium heat; do not allow the mixture to boil. Set aside and cool to lukewarm.

Once lukewarm, sprinkle yeast on top and let it sit on the milk for 1 minute.

Add 8 cups of the flour. Stir until just combined, cover with a clean kitchen towel, and set aside in a relatively warm place for 1 hour.

Remove the towel and add the baking powder, baking soda, salt, and the remaining 1 cup of 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.

Filling:

To assemble the rolls, remove half of the dough from the bowl. On a floured baking surface (I used my counter top), roll the dough into a large rectangle, about 30x10 inches.

To make the filling, pour half of the melted butter over the surface of the dough. Use your fingers to spread the butter evenly.

Generously spread half of the orange marmalade and brown sugar over the butter.

Now, beginning at the end farthest from you, roll the rectangle tightly toward you. use both hands and work slowly, being careful to keep the roll tight. This is the tough part. Butter and sugar start oozing out of the sides, but keep rolling.

When you reach the end, pinch the seam together. When you're finished, you will have a long dough "log."

Transfer to a cutting board and with a sharp knife, make 1 1/2 inch slices. One log will produce 20 to 25 rolls.

Pour a couple of tablespoons of melted butter into the desired pie pans or baking dishes and swirl to coat.

Place the sliced rolls in the pans, being careful not to overcrowd. I made the full recipe today and it yielded 10 pans of rolls! Repeat filling instructions for other half of dough. You might even want to do half orange danish and half cinnamon.

Preheat the oven to 375 degrees. Cover the pans with a kitchen towel and set aside to rise on the counter top for at least 20 minutes before baking. Remove the towel and bake for 11 to 13 minutes, until golden brown. Don't allow the rolls to become overly brown.

While the rolls are baking, make the icing.

Icing:

In a large bowl, whisk together the powdered sugar, milk, butter, orange juice, and salt. Splash in extra orange juice if needed to thin icing. Whisk until very smooth. Taste and add in more sugar, butter, or other ingredients as needed until the icing reaches the desired consistency. The icing should be thick, but still pourable.

While the rolls are still warm, generously drizzle icing over the top. Be sure to get it all around the edges and over the top.

As they sit, the rolls with absorb some of the icing's moisture and flavor.

*Freezing Tip- I suggest baking the rolls, icing them, letting them cool, wrapping them tightly with foil, and then freezing. PW suggests that once ready to eat them, pull them out of the freezer and warm them in a preheated 250 degree oven for 15 minutes.