Orange Buns Best Family Recipes

Wednesday, August 11, 2010

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Orange Buns

"You can make these into braids or buns. Frost with an orange icing and sprinkle some nuts on top, if preferred."

Ingredients :

1/four cup butter
1 teaspoon white sugar
1 cup hot milk
2 tablespoons lively dry yeast
6 cups bread flour, divided
half of cup white sugar
2 eggs
1 cup orange juice
1 tablespoon orange zest
1 teaspoon salt

Instructions :

Prep : 45M	Cook : 30M	Ready in : 2H50M

Stir butter and 1 teaspoon sugar into the hot milk till butter is melted. When mixture is lukewarm, stir in yeast and set apart for five minutes.
When aggregate is creamy, switch to a massive mixing bowl. Mix in 2 cups of bread flour. Add half cup sugar, eggs, orange juice, orange zest, and salt and beat till combined. Add remaining flour, mixing properly after each addition, till it pulls faraway from the edges of the bowl.
Knead for about 10 minutes. Transfer dough to a greased bowl, cover with plastic wrap, and permit rise until doubled, approximately 1 hour. If time allows, you can punch dough down, cover it, and allow it upward thrust once more.
Transfer dough to a lightly floured work floor. Cut dough into 3 balls, cover with plastic wrap, and allow relaxation for 10 mins.
Preheat oven to 375 tiers F (a hundred ninety degrees C). Lightly grease two baking sheets or line with parchment paper.
Shape each piece of dough into braided loaves or buns; region on baking sheets. Let upward thrust till doubled, about 30 minutes.
Bake till rolls or loaves are golden brown, 10 to 12 mins for person buns, about 20 minutes for braids. Frost rolls, if favored (see Cook's Note) or sprinkle with confectioners' sugar.

Notes :

I made 1 braid, 12 cinnamon buns, and 12 butterhorns with this recipe.
Reynolds® parchment may be used for less difficult cleanup/removal from the pan.

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