I'm also happy to report that my little girl has been given the OK - she had a follow up with the Pediatrician and everything is good. That chapter in her life is closed. Nothing wrong :) I'm really grateful to all the nurses and doctors that helped her... and to all my family and friends - your prayers are so much appreciated (of course, if you would like sweet rolls for a thank you - you will need to come and visit us - and give me 72 hours advance notice - ha ha ha).
I'm also grateful for this S.H.F. challenge - to make bite size desserts. I like to usually bake the biggest sweet rolls - but this was fun because the kids don't really need to eat such big desserts... and I feel like I'm really getting a lot out of the recipe. You would think that because the rolls are smaller that I eat less of them - I probably should - but they are so sugary sweet - I just couldn't help myself -- hey -- breastfeeding burns like 600 calories a day -- so that's my excuse -- I need to eat more ;)
Orange, Pumpkin and Spice Sweet Rolls (the recipe... trial 1)
Makes 40-48 bite size desserts
1/4 cup warm water
1 tablespoon sugar
1/4 teaspoon baking soda
1/4 cup butter or margarine, melted
1/4 cup sugar
2 tablespoons fresh grated orange zest
1 large egg, beaten
1 1/2 teaspoons salt
4 1/2 cups flour
1 tablespoon vegetable oil
3 tablespoons each butter, melted and canned pumpkin
1 1/2 teaspoons each ground ginger and ground cinnamon
2/3 cup light brown sugar
250 grams powdered sugar
4 tablespoons freshly squeezed orange juice 1-2 teaspoons freshly grated orange zest
12 step program for sweet rolls that rock!
Step 1. In small bowl, dissolve yeast and sugar in warm water. Set aside.
Step 2. In small sauce pan, bring buttermilk to boil until curdled.
Step 3. In a large bowl, combine buttermilk, baking soda, sugar, melted margarine, pumpkin, orange zest and egg. Mix well.
Step 4. When mixture is luke warm, stir in yeast mixture.
Step 5. Mix in salt and flour 1/2 cup at a time - eventually knead until soft and elastic ball of dough.
Step 6. Oil bowl. Put in dough and turn to oil top of dough. Cover with plastic wrap and let rise in warm place till doubled in size, about 1 hour.
Step 8. Punch down dough. Divide in half. Roll out each half into long rectangle about 18 inches by 9 inches - about 1 centimeter thick. Spread pumpkin butter over dough and sprinkle brown sugar over. Roll up - jelly roll style and slice into 20-24 slices each roll.
Step 9. Place on prepared baking sheets - cut side up. Let rise second time until doubled in size, about 30 minutes. Preheat oven to 175 degrees-C.
Step 10. Bake for 15 minutes or until golden brown and rolls spring back when touched. Be careful not to burn.
Step 11. Prepare glaze. Stir together powdered sugar and juice till glaze is spreading consistency. Stir in zest.
Step 12. Drizzle glaze over warm rolls.
|Use disposable tins - easier to give :)|
|Place at least one inch apart on prepared baking sheet (Step 9)|
|Can't wait to eat 'em!|