SIGMT 2022 Vol 14 Issue4

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Page 77 of 107

78 | SIGNATURE MONTANA FROM THE KITCHEN BEST EVER (NO KNEAD) ORANGE CINNAMON ROLLS INGREDIENTS: Dough • 2 cups buttermilk • 1/2 cup vegetable oil • 1/2 cup sugar • 1 tablespoon orange zest • 1 packet dry active yeast (I use 1 tablespoon) • 4 1/2 cups all purpose-flour (Divided) • 1/2 teaspoon baking powder • 1/2 teaspoon baking soda • 1/3 teaspoon salt Filling • 1/4 cup brown sugar • 1/2 cup white sugar • 2 teaspoons cinnamon • 2 tablespoons butter (soft) Orange Glaze • 3 cups powdered sugar • 1/4-1/2 cup orange juice • 1 teaspoon vanilla • 1 tablespoon orange zest DIRECTIONS: 1. Mix the buttermilk, vegetable oil, sugar, and orange zest in a saucepan and warm this mixture to just before the boiling point remove from heat, let it cool down, then stir in dry yeast. Let this mixture sit for a few minutes until the mixture starts to bubble a little. 2. Add 3 ½ (of the 4½ cups) of flour to the buttermilk mixture and stir well (no need to knead, just mix well). Dough, at this stage, will be extremely sticky and more like a thick batter. Cover dough with plastic wrap and let it sit in a warm place for an hour. 3. In a small, separate bowl, mix ½ cup of flour, baking powder, baking soda, and salt. After the sticky dough has rested/raised for an hour, stir it down and add this flour mixture to the dough. If dough is too sticky, add as much of the remaining flour as needed. Mix until well incorporated. 4. Turn dough (which will still be quite soft and sticky) out onto well-floured counter and roll the dough around a few times, coating the surface with flour, so it is not so sticky. Roll dough out into a rectangle that is about ½" thick. Spread dough surface with 2 tablespoons butter, then evenly spread on the sugars and cinnamon. Roll up, jelly-roll style, keeping it as tight as you can. Pinch the seam shut tightly. Cut 1½" slices and lay them, cut side down, in a greased 9x13 baking dish. Cover with plastic wrap and let rise for 30 minutes. Bake in preheated 375° F oven for about 20 minutes or until golden, and they sound hollow when you tap on them. Drizzle with glaze while the rolls are still hot.

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