Twice a year on the first weekend in April and October my church has a broadcast that goes out to members all over the world. It is a big deal and such a wonderful and uplifting experience. I am always grateful for the long weekend filled with inspiring words and messages from men that I believe to be called by God. If you would like to know more about what I believe click on that I'm A Mormon button on the side or you can go here to watch the broadcast.
Growing up my dad would make a huge breakfast on Sunday morning that we could eat while we watched. I've kept up that tradition and love to make something special for conference weekend. This time around I was thinking orange rolls but I am not great with yeast and am really too impatient/awful at planning ahead to do yeast orange rolls. So I used this recipe for quick cinnamon rolls and increased it to make a giant pan and changed the filling and the icing. It was a hit and satisfying without being overly sweet. Plus using whole wheat flour gave them a little extra nutrition which made me feel less guilty that we all had more than one that day. I hope that these can become a family tradition in your house like I know they will be in our house.
Quick Orange Rolls
8 cups white all-purpose flour- I use half white, half wheat
6 Tbsp sugar
1 1/2 Tbsp baking powder
1 1/2 tsp baking soda
4 cups buttermilk
18 Tbsp butter, melted
6 Tbsp butter, melted
6 Tbsp brown sugar
Lots of orange zest (I used the zest of five oranges)
4 cups powdered sugar
2 tsp orange zest
6- 10 Tbsp orange zest
Mix together all the dry dough ingredients. Then add the buttermilk and butter. My dough has always been very wet because I have always made this in high humidity areas. Turn out and knead a few times and then I pat out the dough into a large rectangle. If your dough is wet add another 1-2 cups of flour until it is soft but not overly sticky as you knead. Since there is no yeast I pat it out to about 1/2" thick. Definitely don't go too much thinner than that.
Pour the 6 Tbsp melted butter over the entire dough and use a pastry brush to get it around the edges. Mix together the brown sugar and orange zest in a small bowl. Sprinkle the mixture over the dough. Roll up the dough from the long side.
Slice into 18 rolls and place in a greased baking dish. I used one that was bigger than 9x13 but I don't know the exact size. You could always use a 9x13 and a 9x9. Bake at 425 degrees F for about 20 minutes until golden brown around the edges.
Mix together glaze and pour over the rolls while they are still hot.
Labels: bread, breakfast, dessert