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Sweet Orange, Roasted Strawberry & Chocolate Buttermilk Rolls … the best of The Pioneer Woman

2012/03/29 / 33 Comments

“I wanted to make a cookbook full of food that you’d absolutely love, because I love all of you.”
Ree Drummond

Sweet Orange, Roasted Strawberry & Chocolate Buttermilk RollsOf course I got tempted again! What’s not to love about Sweet Orange Rolls? The day I saw these delicious rolls from Rees new cookbook, I was in a trance. 24 hours later, my kitchen was enticingly orangey, deeply strawberryish … and like the best bakery in town. These Sweet Orange, Roasted Strawberry and Chocolate Buttermilk Rolls were winners.Sweet Orange, Roasted Strawberry & Chocolate Buttermilk Rolls I knew they would be! I am a huge fan of The Pioneer Womans cinnamon roll dough, a dough I have endlessly experimented with outstanding results each time. If the Apple Cranberry Almond Olive Oil Pull-Apart Loaf & Popovers weren’t a screaming success enough, these Savoury Chili Cheese & Garlic Olive Oil Pull-Apart Bread reconfirmed it!Sweet Orange, Roasted Strawberry & Chocolate Buttermilk Rolls So when I saw the dashing and talented {in Rees words of course, but seriously, it’s true} Brians post on  A Thought For Food, I knew my homemade bitter tangerine marmalade had found a new destination. This has turned out to be the yummiest one yet. It was a bread dessert waiting to be baked, and while I worked on the dough I made changes, just a few changes.Sweet Orange, Roasted Strawberry & Chocolate Buttermilk RollsNothing radical as the basic recipe is a winner. I had some buttermilk on hand, so in it went instead of milk. Then, when I opened the fridge to take out the jar of marmalade, I couldn’t resist thinking the oranges might enjoy some colourful company …Roasted Balsamic StrawberriesSo the marmalade got slathered over with some roasted balsamic strawberries I had made the day before. These are delightful to have in the fridge. For times when you buy too many strawberries in temptation and then panic that they will spoil, this is a good recipe. It keeps them safe for at least a few days longer.Roasted Balsamic Strawberries I make small portions at a time and put them into fruit bakes, sandwich and top a cake with cream, or drizzle a few spoonfuls over a parfait or ice cream. You can see them in these – Quark Mousse Cake, Quarkauflauf, Eggless Caramel Cream Cakes. Just yesterday I topped a cheesecake with the left overs. So many ways and so much fun; taste, colour and variety all packed into one jar! Sweet Orange, Roasted Strawberry & Chocolate Buttermilk RollsBecause they are oven roasted, they are nice and thick, they don’t ‘leak‘ extra liquid into the dough to make it soggy. To keep the ‘not so terrible any more’ teen happy I threw in some dark chocolate too. Orange, strawberry and chocolate together worked some magic in there to serve up some darned delicious dessert rolls! We loved them … LOTS! {I made 2 individual pop over rolls too with left over dough}.Sweet Orange, Roasted Strawberry & Chocolate Buttermilk RollsHow do I describe something bursting with the freshness of orange, seduced by the heady combination of deep roasted strawberries and dark chocolate … ooeeey, gooeey, wonderful. They were fabulous warm, and very very good at room temperature. And with obligatory lashings of unsweetened low fat cream, even more DELICIOUS!Sweet Orange, Roasted Strawberry & Chocolate Buttermilk RollsThis is my new favourite dessert – light, eggless, fruity, chocolaty. I love it! Dark chocolate only makes good things even gooder better. It’s adapted minimally from the Rees new cookbook, The Pioneer Woman Cooks – Food From My Frontier. If the recipe is anything to go by, the book has to be a winner.Sweet Orange, Roasted Strawberry & Chocolate Buttermilk Rolls Sweet Orange, Roasted Strawberry & Chocolate Buttermilk Rolls I made a half quantity and am glad I did. Half was hard to keep away from, how could we have  justified digging into 48 rolls? Next 24 to be made soon, and more bitter marmalade making coming up just for these! Yes, they were that good! Thank you Brian for the inspiration to bake this ‘miracle‘! Loved your ‘thought for food‘!

[print_this]Recipe: Sweet Orange, Roasted Strawberry & Chocolate Buttermilk Rolls
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Summary: Sweet dessert rolls bursting with the freshness of orange flavour, seduced by deep roasted strawberries and then given the kick of dark chocolate … all ooeeey, gooeey, wonderful. Adapted minimally from The Pioneer Woman Cooks – Food From My Frontier

Prep Time: 15 minutes
Total Time: 1 hour, 20 minutes {plus resting time}
Ingredients:

  • Buttermilk Dough
  • 240ml {1 cup} buttermilk
  • 70gm {1/4 cup} granulated sugar
  • 60ml {1/4 cup} vegetable oil
  • 1 1/8 tsp active dry yeast
  • 270gm {2 1/4 cups} all purpose flour
  • 1/4 tsp baking powder
  • 1/4 tsp baking soda
  • 1 tsp salt
  • Filling
  • 50gm {1/4 cup} unsalted butter, melted
  • 4 tbsp orange marmalade
  • 1 serving roasted balsamic strawberries {recipe follows}
  • 100gm dark chocolate chips {good quality}
  • 1/2 cup {1 stick} butter, melted
  • Icing
  • Zest and juice of 1 orange
  • 60gm {1/2 cup} powdered sugar
  • 50gm {1/4 cup} unsalted butter, melted
  • 2-3 tbsp milk, room temperature
  • Dash of salt
  • Roasted Balsamic Strawberries
  • 225gm strawberries
  • 30gm  {2tbsp} brown sugar
  • 15ml {1tbsp} balsamic vinegar

Method:

  1. In a large saucepan over low heat, heat the milk, granulated sugar, and oil until warm but not hot. Add the yeast and 2 cups of flour, then mix and transfer to a bowl. Cover and let it rise for at least an hour.
  2. Stir in the remaining 1/2 cup flour, the baking powder, baking soda, and salt.
  3. {Thermomix: warm milk, sugar,oil, yeast and flour in TM bowl. Mix at Speed 6 for 5 seconds. Knead at intermittent speed for 2 minutes. Leave dough in TH for an hour until it doubles. Cover TM if weather is cold. Add baking powder, baking soda and salt. Mix on reverse speed 2 for 10 seconds.}
  4. Roll the dough into a long rectangle, about 15 inches wide by 10 inches deep. You’ll want it to be as thin as you can get so that you can add plenty of goo.
    Drizzle the melted butter all over the surface of the dough. Use your fingers to smear it all around so that it coats evenly.
  5. Spread the orange marmalade all over the buttered dough, distributing it as evenly as you can, followed by the roasted balsamic strawberries.  Sprinkle as much good quality dark chocolate all over the two …
  6. Using both hands in a back-and-forth motion, gradually roll the dough toward you into one long log. {I took a little long getting here, so the dough began to rise. It’s a slightly shaggy dough, so might be a good idea to roll it on parchment, especially if you fill it ‘up’ like I did!}
  7. Pinch the seam to seal it. Slice the log-o’-dough into 1/2 inch pieces.
  8. Preheat the oven to 190C. Place the rolls in a buttered baking dish and allow them to rise for 20 minutes while the oven preheats. Bake for 15 to 17 minutes until nice and golden.
  9. While the rolls are baking, make the icing.  Add the zest and juice of 1 orange to a bowl. Add the powdered sugar and salt, some milk.
  10. Then some melted butter and whisk it together until it’s nice and smooth and lovely.
  11. Pull the rolls out of the oven when they’re golden brown and drizzle on the icing right off the bat. The piping hot rolls will suck that gorgeous icing right down into their crevices and the whole thing pretty much becomes a miracle.
  12. Serve them warm.
  13. Roasted Balsamic Strawberries
  14. Toss the quartered strawberries well with the brown sugar and balsamic vinegar. Bake at 180C for about 45 minutes until nice and bubbly, stirring once or twice. Cool completely, transfer to a clean glass jar and refrigerate.

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About me: I am a freelance food writer, recipe developer and photographer. Food is my passion - baking, cooking, developing recipes, making recipes healthier, using fresh seasonal produce and local products, keeping a check on my carbon footprint and being a responsible foodie! I enjoy food styling, food photography, recipe development and product reviews. I express this through my food photographs which I style and the recipes I blog. My strength lies in 'Doing Food From Scratch'; it must taste as good as it looks, and be healthy too. Baking in India, often my biggest challenge is the non-availability of baking ingredients, and this has now become a platform to get creative on. I enjoy cooking immensely as well.

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