It’s FINALS WEEK here at my school, and so I have had almost no time to bake bake while studying. My friend Miss Messy was nice enough to guest post for me today! I can’t wait to see what she has for you.
Hello everybody, I’m Miss Messy from Mess Makes Food.
I’m so happy to be guest posting for Faith today. I love her blog and she’s guest posted for me in the past, so I totally owe her.
I know exactly how busy she is doing her finals, things get really busy at the end of term, things are pretty crazy here too! Luckily all my exams and essays are in after the Christmas break!
If you’d like to find out some more about me you can find me on Facebook, Twitter or Pinterest.
I decided to share something cheery and Christmassy today. Who can’t be happy with the smell and flavour of Christmas?! I made these when I’d handed in some essays recently, because I finally had the time to make something with yeast.
I love baking bread, I think it is my favourite thing to bake, but unfortunately it takes so long.
These would be delicious for a weekend breakfast near Christmas, and I realized these could easily been made into an overnight recipe.
If you place them in the fridge after they’ve been shaped for their second prooving and bake them in the morning they will come out just as well. You could even make them on Christmas eve for Christmas morning.
I have no excuse not to make them now.
This is a pretty adaptable recipe, you can use the base dough recipe with lots of different toppings.
For the first time I’ve translated one of my recipes into cups as Faith’s an American blogger, but if anyone would like me to translate it to grams, just let me know!
- For the Rolls: 5½ cups plain flour
- 2¼ tsp dry yeast
- 1¼ cups milk
- ½ cup butter
- ⅓ cup granulated sugar
- 2 medium eggs
- 2 tbsp finely grated orange zest
- ⅓ cup orange juice
- For the Glaze: 1½ cups powdered sugar
- 1½ teaspoons finely grated orange zest
- 2-3 tbsp orange juice
- In a large bowl combine two cups of flour and the yeast.
- Combine milk, butter and sugar and heat in the microwave for until milk is slightly warm and butter just starts to melt.
- Add the milk mixture to flour mixture and stir.
- Add the eggs, orange juice, and orange zest, and stir until combined.
- Gradually add in the remaining flour, until the dough begins to pull away from the sides of the bowl, and is just slightly sticky to the touch.
- Cover the bowl with clingfilm and let rise for one hour in a warm place, or until doubled in size.
- Preheat oven to 180C. Line two baking sheets with parchment.
- Divide the dough into 10 pieces and roll each one into a 10 inch rope.
- Tie each into a knot and tuck in the ends, place on the baking sheets, cover with clingfilm and let rise until nearly doubled.
- Bake 10-15 minutes, or until light golden brown.
- For the glaze whisk together powdered sugar, orange zest, and orange juice in a small bowl until well mixed. Brush over the rolls immediately after removing from the oven.
- Serve warm.