i truly pushed myself to make these for the kids’ breakfast. my baking-with-yeast phobia from numerous failed childhood experiments sometimes prevails but…it’s just that i really detest the long list of (mostly unpronounceable) ingredients in the commercial baked goods from the grocery.
anyway, now i think it is fun to work with dough. this is from Betty Crocker: the recipe yields two 8-inch pans of rolls, one using up the extra honey nut filling from the empanaditas, and the other frosted with a tart-sweet orange icing.
1 envelope active dry yeast (i used Fleischmann)
1/2 cup warm water (105-110F)
1/2 cup warm whole milk, scalded, cooled
1/2 cup sugar
1/3 cup butter (6 tbsps.)
1 tsp. salt
3 & 1/2 to 4 cups of flour
orange frosting *
honey nut filling**
dissolve yeast in warm water in the bowl of your heavy duty mxier. stir in milk, sugar, salt, butter, egg and two cups of the flour. beat till smooth. stir in enough remaining flour to make dough easy to handle. turn only lightly floured surface; knead until smooth and elastic, about five minutes. place in greased large bowl, turn greased side up. cover, let rise in warm place until doubled. (dough is ready when indentation remains when touched). punch down dough then shape into rolls.
*for orange rolls: make an icing from 1 & a half cups of powdered sugar, 3 tbsps. softened butter, 1 tbsp. orange zest and 2 tbsps. orange juice–mix until soft and creamy.
flatten half of the dough with hands or a rolling pin into a 12″ by 7″rectangle and spread with half of the orange mixture beginning with the 12 inch side. pinch end of the dough to seal well. cut into 12 a-inch slices. place slightly apart in 8-inch round pan. let rise until double.
preheat oven to 375 and bake for 20 to 25 minutes or until golden brown. frost with the remaining orange frosting.
for the other half i did the exact same thing with my leftover**honey-nut empanadita filling (about 1 and a half cups).