Holiday Orange Rolls by prairie

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Holiday Orange Rolls
Submitted by prairie on November 11, 2003 at 8:10 am

DESCRIPTION
Holiday Orange Rolls

SUMMARY
Yield 0 File under Yeast Bread/Rolls (not sourdough)

INSTRUCTIONS
Pureed vegetables give a lovely moistness to bread and rolls. These tasty rolls are always a big hit with guests. We serve them every time we cook a full turkey dinner...Thanksgiving, Christmas, Easter. The key is the delicious orange sauce. They should be served hot and iced just before serving.

Rolls
2 tablespoons active dry yeast
1/4 cup granulated sugar
1/2 cup warm water, or 2 tablespoons each warm water and warm milk
3 tablespoons butter
1 1/2 teaspoons salt
1 teaspoon cinnamon
3 eggs
3 1/2 to 4 cups Unbleached All-Purpose Flour
1/2 cup mashed sweet potato, yam, squash, pumpkin, or regular potato

Orange Sauce
½ Cup butter
2 Cups powdered sugar
Grated rind of one orange (optional)
½ Cup concentrated orange juice from can at room temperature.

Filling
3/4 Cup butter (soft at room temperature)
1/2 cup brown sugar
1 T Cinnamon
1 Cup chopped pecans

1. In a large bowl, dissolve the yeast and sugar in the warm water. Let sit for 10 minutes.
2. While yeast is getting started, melt butter and let it cool. Add cooled butter, salt, cinnamon, eggs, flour and mashed vegetable to yeast mixture, stirring to blend; dough will be quite slack.
3. Beat with the flat beater of an electric mixer, or stir by hand, for about 5 minutes. Place dough in a well-greased bowl, turning to coat all sides, and cover with plastic wrap; or scoop into a large, well-oiled plastic bag, sealing bag near the top.
4. Transfer dough to greased bowl. Cover with plastic and clean towel. Let dough rise in warm draft-free area until doubled in volume, about 30 minutes.
5. While dough is rising, make orange sauce. Mix until smooth… room temperature butter, orange zest, and powdered sugar. Add orange juice, little at a time, until consistency of pudding. Refrigerate until rolls are ready to serve.
6. Butter 9x13-inch baking dish.
7. Punch dough down. Roll out on lightly floured surface to 15x9-inch rectangle. Spread dough evenly with remaining 3/4 cup butter. Sprinkle with remaining 1/2 cup brown sugar. Sprinkle with remaining 1 cup walnuts (and raisins). Roll up jelly roll style, starting at one long side. Slice dough into 1-inch-thick rounds.
8. Arrange dough slices cut side down in baking dish, spacing evenly. Cover with plastic. Let rise in warm draft-free area until doubled, about 45 minutes. Preheat oven to 350°F.
9. Bake rolls until golden brown, about 40 minutes. Let stand 5 minutes. Turn out onto platter. Ice rolls with orange sauce. Serve warm.

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