Orange Marmalade Rolls

Happy belated Thanksgiving y'all! (Please don't ask why I'm pretending to be from the American South  - it just seemed right so I went with it)

As usual, I didn't celebrate Thanksgiving; despite saying EVERY SINGLE YEAR that I will start a tradition of cooking Thanksgiving fare and inviting friends round. Perhaps I should make that 2012's resolution?

I also really should get my act together and at least celebrate holidays on my blog! Surely, I could have made something Thanksgiving-y and posted it on Thanksgiving day right? Okay, adding 'celebrate holidays on my blog' to my non existent New Years Resolutions list!

I wasn't going to post this because as you can see, my orange marmalade rolls didn't look exactly as they were supposed to. I decided to because imperfection is a part of everything. Even baking. Especially baking. Hopefully you'll learn from my mistakes and you and I can do it better next time!

I know you guys think I'm perfect, and I never get anything wrong ... right? Oh you don't? Moving swiftly on :) Seriously though, people do think that everything I bake turns out perfectly and I never have disasters but that couldn't be further from the truth! My only saving grace is that I am often able to salvage (read: hide) those disasters. And other times, like now, something may not look as it should but it still tastes damn good! And isn't that the whole point of baking after all? :)

FYI, I think my mistake with this was rolling out the dough too thin so I struggled to roll it up and cut it into slices. I love everything in the 'roll' family so I'll be making lots more of these. And hopefully they'll be better looking!

If you're anything like me, you find recipes with yeast slightly threatening but believe me when I say these were very easy to make! And so yummy!

Recipe from The Pioneer Woman Cooks


For the rolls
473ml Whole Milk
1/2 cup vegetable oil
1/2 cup sugar
7g active dry yeast
4 cups (plus 1/2 cup extra, separated) plain flour
1/2  teaspoon (generous serving) baking powder
1/2 teaspoon (scant serving) baking soda
1/2 tablespoon (generous) salt
8 tablespoons orange marmalade
1/2 cup melted butter
1 cup brown sugar
1/2 teaspoon salt

Orange Glaze
900g icing sugar
6 tablespoons melted butter
1/2 cup milk
1/2 cup orange juice
1 dash salt

1 - Mix the milk, vegetable oil and sugar in a pan. Scald the mixture (heat until just before the boiling point). Turn off the heat and leave to cool for 45 minutes to 1 hour.

2 - When the mixture is lukewarm to warm, but NOT hot, sprinkle in the yeast. Let this sit for a minute. Then add the 4 cups of all-purpose flour. Stir mixture together.

Cover and let rise for at least an hour.

3 - After rising for at least an hour, add 1/2 cup of flour, the baking powder, the baking soda and salt. Stir mixture together. (At this point you could cover the dough 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 overflow out of the pan, just punch it down).
4 - When ready to prepare rolls, sprinkle rolling surface generously with flour. Take half the dough and form a rough rectangle. Then roll the dough thin, maintaining a general rectangular shape.

5 - Spread marmalade over the top. Pour on butter, and then sprinkle the brown sugar evenly. Sprinkle with salt

6 - Beginning at the long side furthest from you, roll the dough into a long roll toward you; being careful to keep it tucked tightly. Pinch edge to seal.

7 - Cut rolls into 1 to 1 1/2 inch rolls and place into buttered pans. Allow to rise for at least 20 mins.

8 - Bake at 190C / Gas Mark 5 / 375F for 15 to 18 minutes, or until golden brown (but not overly brown).
9 - 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.
10 - Immediately drizzle orange glaze over the top. Serve warm or at room temperature.