Pillsbury Orange Danish Rolls Recipe Recipe For Stuffed

HOMEMADE ORANGE SWEET ROLLS

Steps:

• Dissolve the yeast in 1/2 cup warm water for about 1 minute. No need to use a thermometer for the water's temperature, but to be precise: about 105°F (41°C)-115°F (46°C). Stir the yeast/water around. Then add orange zest, orange juice, sugar, salt, egg, butter, and 1.5 cups of flour. Beat everything together on low with a handheld mixer, scraping down the sides as needed. (A mixer is definitely needed to break up all the butter and beat everything to the proper consistency.) With a wooden spoon, stir in enough of the remaining flour to make a dough easy to handle - about 1.5 - 2 more cups. You are looking for a dough that is not sticky and will spring back when poked with a finger.
• Transfer the dough to a lightly floured surface and knead it with your hands for about 5-6 minutes. Form the dough into a ball and transfer it to a lightly greased bowl. Cover the dough and let sit in a warm place until doubled in size, about 1.5 hours.
• Line the bottom of a 9×13 inch baking dish with parchment paper, leaving room on the sides. Turn the dough out onto a lightly floured work surface and, using a rolling in, roll into a 10×15 inch rectangle. I used a ruler for accuracy. Make sure the dough is smooth and evenly thick, even at the corners.
• in a small bowl, mix together sugar and cinnamon. Spread the dough rectangle with softened butter and sprinkle generously with all of the cinnamon-sugar mixture. Tightly roll up the dough and cut into 16 even rolls (1 inch in width each) with a very sharp knife. Arrange them in the prepared baking pan, cut sides up.
• Cover the rolls and let them rise in a warm place for about 30 minutes - 1 hour.
• Preheat the oven to 375°F (191°C). Cover the rolls with aluminum foil and bake for about 25-30 minutes, until they are lightly golden in color. Transfer the pan to a rack to cool for about 15 minutes.
• In a small bowl, mix together all of the glaze ingredients and drizzle over rolls before serving. Add more orange juice to thin out, if needed.

EASY CRESCENT DANISH ROLLS

Steps:

• Heat oven to 350 degrees F. In a small bowl, combine cream cheese, sugar and lemon juice; beat until smooth.
• Crescent Rolls: Unroll dough; separate dough into 8 rectangles; firmly press perforations to seal. Recipe Creations: Unroll dough; cut into 8 rectangles.
• Spread each rectangle with about 2 tablespoons cream cheese mixture. Roll up each, starting at longest side; firmly pinch edges and ends to seal. Gently stretch each roll to about 10 inches.
• On ungreased large cookie sheet, coil each roll into a spiral with seam on the inside, tucking end under. Make deep indentation in center of each roll; fill with 1/2 teaspoon preserves.
• Bake at 350 degrees F for 20 to 25 minutes or until deep golden brown. In small bowl, blend all glaze ingredients, adding enough milk for desired drizzling consistency. Drizzle over warm rolls.
• Bake-Off® Contest 26, 1975
• Barbara Gibson
• Ft. Wayne, Indiana

ORANGE DANISH

Steps:

• Mix yeast and warm water together to proof yeast.
• Cream shortening and margarine with sugar.
• Add yeast and water mixture.
• Add three cups flour and mix.
• Continue adding flour until soft dough forms.
• Turn out on a lightly floured surface and knead until dough becomes smooth and elastic.
• Place in an oiled bowl, cover with plastic wrap and let rise until double (about an hour).
• Punch down.
• Roll out into a rectangle on a lightly floured surface.
• Mix all of the filling ingredients cutting the butter or margarine in until it is well blended.
• Spread evenly over the dough and roll, jelly roll style from the long side.
• Cut into 1 inch slices, place on lightly greased baking pan.
• Let rise 20-30 minutes.
• Bake at 350° for approximately 30 minutes.
• Mix frosting until smooth.
• Pour over rolls while they are still slightly warm.
• Note: I usually mix the frosting and then add a store bought tub of vanilla frosting.
• It gives a better texture to the frosting.
• If you choose to do this, I recommend having the"homemade" part slightly thicker than the desired end product.
• If you are adding the store bought frosting, the margarine/butter is not necessary.