To a mixer add 3 cups of high gluten flour, powdered milk, yeast, salt and sugar, stir.
Add 4 more cups of high gluten flour, mix for about 5 minutes or until dough starts pulling from sides of bowl, add up to another cup of flour, but it will be sticky dough.
Sprinkle with orange zest and sugar, cut into 1 1/2 inch squares.
Stack 5 squares.
Place in a greased muffin pan edge side down, let rise until doubled in size.
Bake at 350 for 13-15 minutes.
Drizzle with glaze and serve! Enjoy!!
In a mixer add:
- 3 c high gluten (bread) flour
- 1/2 c powdered milk (if you don’t have powdered milk substitute part or all of the water for milk)
- 5 tsp instant yeast
- 2 1/2 tsp salt
- 1/4 c sugar
Mix then add:
- 1/2 c oil
- 2 1/2 c HOT water
- 2 beaten eggs at room temperature
- 4 more cups of high gluten flour
- 1/2 c butter
- 1/3 c sugar
- Zest from 2 oranges
Mix until the dough starts pulling away from the sides of the bowl about 5 minutes. You may need to add another cup of flour but this dough is supposed to be sticky, it will come out super light and airy. Put lid on the mixer or cover with plastic and let it rise for 20-30 min or until double.
Preheat oven to 350. Roll out on a floured surface, use plenty of flour. Roll to an even rectangle approximately 1/4-1/3 inch thick. Brush with melted butter and sprinkle with 1/3 c or more of sugar. Top with zest of 2 oranges. Slice with a pizza cutter into 1 1/2 inch squares. Stack 5 squares and place in a greased muffin pan with edge sides down. Let rise in a warm place until doubled in size about 20-30 minutes. Make the glaze. Bake in a 350 degree oven for 13-15 min or until golden brown. Yields 24 rolls.
- 1/4 c butter
- 1/4 c milk
- 1 lb powdered sugar (3 1/2 c)
- Orange extract or juice from 1 orange (will need to add more powdered sugar)
Microwave butter and milk for 1 minute. Add the powdered sugar and beat until desired consistency. Drizzle on warm rolls.