Tangerine Sweet Rolls

Tangerine Sweet Rolls

Ingredients:

Rolls:
1 1/4 oz. pckg. Yeast
1 c. warm milk
1/2 c. granulated sugar
1/3 c. melted butter
1 teaspoon salt
2 eggs
4 c. all-purpose flour

Filling:
1/2 cup butter softened
1 cup sugar
2-3 tablespoons tangerine juice

grated tangerine zest

Icing:
7 tbs. butter, softened
1 1/2 cups icing sugar
1/4 cup (2 oz.) cream cheese
1/2 teaspoon tangerine zest

2-3 tablespoons tangerine juice


Directions:

Disolve yeast in milk. Mix in sugar, butter, salt, eggs, flour. Mix well.

Turn dough out onto lightly floured surface. Knead into a large ball (the dough is a very wet dough and very sticky and messy). Cover; let rise 1 hour.

Roll dough into a 21 x 16 wide rectangle.

Mix the filling ingredients together and spread over the dough rectangle. I just use my fingers to spread it generously over the dough.

Carefully roll up the dough. Using very sharp knife cut into 1 inch wide rolls, making sixteen. (If you want fewer, bigger rolls, cut them wider.)

Grease (butter) your preferred baking pan (11x 15 pan.) or use grease-proof baking paper as I did. . Let the rolls rise for at least 30 minutes (they will double in size).

Preheat oven to 400F (205 C)

Bake until the rolls are golden brown. .

Remove the rolls from the oven and let them cool slightly before covering them in icing*.

*Icing: Cream together butter, icing sugar, cream cheese, tangerine zest and juice with an electric mixer. Spread onto the warm rolls. They can be eaten warm but I think they taste better once completely cooled.

Cooks notes: I had been wanting to make some orange sweet rolls since I first had one at the Blackbird Bakery on Bainbridge Island off of Seattle. We visited there again in April and I had another Orange Baby Roll and knew that I would have to bake my own once I was home again and in a baking mood. I used tangerine instead of orange as I knew I wouldn't get any argument from the peanut gallery about them being too zesty. I researched recipes then went with the same dough I use for cinnamon rolls (I like the recipe and I wasn't about to start fiddling about with lard). I zested 5 tangerines and Boy helped squeeze the juice out and drank the few tablespoons left after I used what was needed for the rolls. I Also pressed the rolls down once in the pan so they were more flat to spread out instead of up.

porcelain butterfly

porcelain butterfly button by Elaine Lim-Newton

Sunday morning M, the Boy and I carted ourselves round to Blackbrook house in Belper for a fabulous summer fete by Fabulous Places. There were stands of fabulousness, handmade crafts, delicious food and some pretty things that were in the made somewhere else category. We had fun the Boy got to make button badges, and had some locally made ice-cream. M had a burger and ice cream, we bought bread from the lovely people from the Loaf (a lovely bakery at Crich that makes sour dough). And I found some green tomatillo salsa from a local company that is just starting out, their website isn't up yet but I have portioned out a small bit of salsa and it is gorgeous and authentically Mexican. I will be emailing them soon to see what other gorgeous Mexican treats they have, because you really can't get good Mexican food in Derbyshire, but that's no real surprise.

One of the last tables I visited before the Boy fleeced me out of the last money in my wallet to play tombola again was a porcelain stall of Elaine Lim-Newton's pretty handmade goods. I bought the lovely little pink porcelain butterfly button from her, though I fear I didn't talk very much as it was very busy. I would have bought more if the Boy hadn't been tugging at my hand wanting to get ice cream and play the games again. I have googled Elaine but she doesn't appear to have a blog at this time, but she is a local artist so I'm sure I will be able to track her creations down at local galleries and events.