FABULOUS ORANGE ROLLS

WEEK FOUR: RECIPES FOR DAYS WHEN YOU FEEL LIKE EVERYTHING’S COMING UP ROSES AND YOU’RE SITTING ON TOP OF THE WORLD

Once in a while it's just nice to have a little 'knock 'em dead' recipe in your bag or tricks that you can pull out when you feel the need to be a somewhat over the top so you can say something like, "Oh, I just whipped these up in my spare time today." Maybe you've got your boss and his or her spouse coming to dinner or maybe you volunteered to bring the rolls to the next family gathering and you'd like to give the impression that you really know what you're doing in the kitchen, even if you haven't got a clue or at least very few clues.

You don't need to be intimidated by hot rolls because they're really very simple once you've mastered the technique. If you have a big mixer or bread maker that will knead the dough for you, so much the better, but if not, not to worry; you can do it by yourself and they will still turn out just fine. The dough should be soft but not sticky and definitely not stiff which means you have added too much flour. I like to use Lehi Roller Mills Flour which can be purchased at Costco. It makes the lightest and most delicious rolls I have ever made. It is almost like a pastry flour. You have to buy it in 25 lb. bags, though.

Here is the recipe:

1 ½ C. warm water

½ C. powdered milk

1 t. salt

¼ C. sugar

2 T. oil

1 egg

4 C. flour

2 ½ t. yeast

1. Put the first six ingredients into a blender and blend at medium-high speed.

If you knead it by hand, it works best if you take it out of the mixing bowl and put it on a clean hard surface that has been sprayed with Pam. Knead it for about ten minutes. Let the dough rise in a deep bowl that has a clean towel or clear plastic wrap over the top.

l or bread maker. Add the flour mixed with the yeast last and knead well for 5 minutes. If dough is sticky, sprinkle with flour and keep kneading but don’t let the dough get too stiff.

3. Then cover the dough and allow it to rise for one hour or until doubled in size. Take out the dough and put on a clean surface sprayed with Pam. Cut the dough in half. Roll each half into a 10” X 12” rectangle. Spread with soft butter and roll up.

4. Cut each roll into 1 ½ “ pieces and place in normal-size muffin tins that have been sprayed with Pam. Allow to rise again until doubled.

5. Bake in 350 degree oven for approximately 20 minutes or until lightly browned both on both top and bottom.

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6. Frost while still warm with orange frosting (below). Allow to cool slightly before serving. Best when eaten while still warm.

Orange Frosting:

1 small but very sweet orange (Valencia is best)

2 C. powdered sugar

1. Take the orange and grate the skin on the largest side of your cheese grater into a small bowl until it is completely skinless.

2. Cut the orange in half and juice it into the bowl.

3. Add the powdered sugar and stir until well blended. It should be runny, not stiff.

4. Don't be tempted to add anything else like milk, cream, butter, cream cheese or vanilla. You want to keep the pure orange flavor and have it harden into a clear glaze.

5. Frost and allow to sit long enough for the glaze to dry before eating. Enjoy!