Wednesday, December 26, 2012

Christmas Cooking

With a little time off from work and fewer and fewer un-tackled items on the baby to-do list, I got into my kitchen this holiday season. It was a really different Christmas for our family for so many reasons. Since I'm not able to travel this close to D-day, Josh and I had our own little quiet Christmas at home. We definitely missed being with our families (thankfully we got to do Christmas Eve with my brother/sister-in-law and nephew), but I tried to look at it as the calm before the storm :)

My mom has always done an amazing Christmas morning brunch and I have every intention of continuing that tradition in my household. Growing up, we always had breakfast casserole, cinnamon rolls/pastries and fruit. This year, I decided to make my own sweet rolls...I did orange marmalade rolls, and they were great! They paired perfectly with sugared fruit and homemade sausage rolls (courtesy of a friend and her family's Christmas breakfast tradition!).

My rolls looked more like orange marmalade cobbler but they were still delicious!

For the orange marmalade rolls, you'll need:
  • 1/2 quart whole milk
  • 1/2 cup vegetable oil
  • 1/2 cup sugar
  • 1 package active dry yeast (.25 ounce packet)
  • 4 cups (plus 1/2 cup, separated) all purpose flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 tablespoon salt
  • 8 tablespoons orange marmalade
  • 1/2 cup melted butter
  • 1 cup brown sugar
  • 1/2 teaspoon Kosher salt
For the icing, you'll need:
  • 2 pounds powdered sugar
  • 6 tablespoons melted butter
  • 1/2 cup (or a little more) milk
  • 1/2 cup (or a little more) orange juice
  • dash of salt
To make the dough, heat the milk, oil and sugar in a medium saucepan to just under a boil. Remove from heat and cool just a tad. Sprinkle the yeast packet on the top and let it sit for a minute. Add the 4 cups of flour, cover with a kitchen towel and let stand for one hour. After the hour is up, add the additional 1/2 cup of flour, powder, soda and salt. Refrigerate the dough for at least one hour.

Next, roll on the dough into a long rectangle. Don't forget to flour the surface and your rolling pin! Spread marmalade over the top, pour on the butter and brown sugar evenly. Then sprinkle with the Kosher salt. From the long end, start rolling the dough into a long log. Cut the rolls into 1-1.5 inch sections and place in a buttered pan. Let rise for about 20 minutes before you bake them for 15-20 minutes in a 375 degree oven.

Mix up the icing and pour immediately over the warm rolls...yum!!


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