“I wanted to make a cookbook full of food that you’d absolutely love, because I love all of you.”
Ree Drummond
bread dessert waiting to be baked, and while I worked on the dough I made changes, just a few changes.
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.
[print_this]Recipe: Sweet Orange, Roasted Strawberry & Chocolate Buttermilk Rolls
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:
- 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.
- Stir in the remaining 1/2 cup flour, the baking powder, baking soda, and salt.
- {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.}
- 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. - 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 …
- 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!}
- Pinch the seam to seal it. Slice the log-o’-dough into 1/2 inch pieces.
- 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.
- 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.
- Then some melted butter and whisk it together until it’s nice and smooth and lovely.
- 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.
- Serve them warm.
- Roasted Balsamic Strawberries
- 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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Also find me on The Rabid Baker, The Times of India
