I made these rolls before they were famous!!! This is my original review ~ These really are wonderful breakfast rolls, perfect light taste for summer Breakfast’s. I halved the recipe and made these in my bread machine, placing all the wet ingredients in first, followed with the dry. Once the dough cycle had finished I rolled out the dough, I did change the filling slightly to the one in the recipe. I melted the butter and added the orange extract to it (did not use the zest as I am not a fan) brushed this mixture on to the rolled dough, I then sprinkled with Brown sugar and cinnamon, topped with a handful of raisins. Rolled the dough and cut using a sharp bread knife (the halved recipe made 12 standard size rolls). I placed in the greased dish and covered with film, I let these rise for a further 30 minutes in my cold oven with the light on, removed and stored in the fridge covered overnight. The following morning I removed the rolls from the fridge and let sit on the counter for about 45 minutes to bring them to room temperature before baking. Once baking I started to make the glaze, I used 2 tablespoons of freshly squeezed orange juice in place of the milk and orange extract. Thank you for sharing this recipe, I know I will be baking them again and again!
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I made these rolls before they were famous!!! This is my original review ~ These really are...