Orange Marmalade Rolls

Orange Marmalade Rolls
Thank you , once again for this glorious inspiration!

Makes 30 rolls
  • FOR ROLLS you will need:
  • 2 cups Milk
  • 1/2 cup Vegetable Oil
  • 1/2 cup Sugar
  • 1 packages Active Dry Yeast, 0.25 Ounce Packet
  • 4 cups (Plus 1/2 Cup Extra, Separated) All-purpose Flour 
  • 1 teaspoon Baking Powder
  • 1/2 teaspoon (*just* under) Baking Soda
  • 3 tsp Salt
  • _____
  • 3/4-1 cup Orange Marmalade
  • 1/2 cup Melted salted Butter 
  • 1/2 cup Brown Sugar
  • _____
  • ORANGE GLAZE:  [this made 2 cups of thick, yummy, gooey glaze. I saved the extra in the refrigerator for up to a week to use with the rest of the rolls]
  • 4 or 5 cups Powdered Sugar 
  • 4 Tablespoons Melted Butter 
  • 2 TB Milk 
  • 3 TB Orange Juice
  • 1/2 tsp vanilla extract 
***Hope you aren't in a hurry for these, it's going to be a good loooong while...***

Dough Preparation:
Mix milk, vegetable oil, and sugar in a pan. "Scald" the mixture (heat until just before the boiling point.) Turn off heat and leave to cool 45 minutes to 1 hour. 
When the mixture is lukewarm to warm, but NOT hot, sprinkle in Active Dry Yeast.

Let this sit for a minute.
Then add 4 cups of all-purpose flour.

Stir mixture together. Cover and let sit for at least another hour. 
After an hour,  add 1/2 cup more of flour, baking powder, baking soda and salt.
Stir mixture together.

Filling and cutting instructions: 

Roll out dough into a long rectangle. Spread marmalade over the top. Pour on butter, and then sprinkle on the brown sugar evenly. 
Beginning at the long side farthest from you, roll the dough in a long roll toward you; begin careful to keep it tucked tightly. Pinch edge to seal.
Cut rolls into 1 to 1 1/2 inch rolls and place into buttered pans. Allow to rise for at least 20 minutes. { I got impatient after about 10 seeing no difference, and just put mine in the oven. They puffed up just fine while cooking.}

Bake at 375 degrees for 15 to 18 minutes, or until light golden 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.

**Once dough is mixed together, you can cover it and put it in the fridge until you need it—overnight or even a day or two, if necessary. Just keep your eye on it and if it starts to bulge out of the pan, just punch it down. 

The best part about making this breakfast roll recipe is that the dough can be mixed and the rolls filled, shaped, and frozen for 1 month. Then, the night before you need to bake them, take them out of the freezer to thaw and rise. When you awake in the morning, just bake according to recipe directions. **Since I only wanted 1 pans worth, I cut the filled and rolled dough in 3 equal portions [Like you would buy at the store], then wrapped 2 individually in freezer Saran wrap, covered next with aluminum foil and placed the extras in the freezer. **
**Before baking frozen rolls, allow rolls to thaw completely and rise in a warm place.  I have found that I have to take the unbaked frozen cinnamon rolls out of the freezer 10 to 12 hours before planning to bake. Put the frozen cinnamon rolls (container and rolls) on kitchen counter (not in the refrigerator) overnight for 10 to 12 hours.**

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