Morrison’s Rogue River Lodge Orange Dinner Rolls

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Hope all is well with you!

Nyla and I went to a auction fund raiser for Nia’s school last night and had a great time.  It’s amazing how much money you can raise when you give out free drinks and get a bunch of guys bidding against each other in public.  Thankfully my ego is not big enough to have to prove I have more money then the next guy.  But at least I did my part by helping to raise the bids on several occasions only to be outspent by the big shots LOL.  I’ll just dust myself off and donate to the school and the church in other ways :).

Today, I have a great 5 star restaurant recipe for some soft dinner rolls.  This recipe comes from Morrison’s Rogue River Lodge in Oregon.

This dinner roll recipe is flavored with a hint of orange zest and is lightly sweetened with sugar.  These dinner rolls are  shaped like a cinnamon roll and baked in muffin tins, puffed to a rich golden-brown.


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Morrison’s Rogue River Lodge Orange Dinner Rolls

1 cup lukewarm water
1 packet active-dry yeast
3 1/4 cups (13.8 ounces) flour, divided, plus additional for kneading
2 1/2 tablespoons plus 1/3 cup sugar, divided
2 1/2 tablespoons shortening, at room temperature
1 egg, at room temperature
1 teaspoon salt
3 tablespoons softened butter
3/4 teaspoon finely grated orange zest

In a large bowl, or in the bowl of a stand mixer, combine the water, yeast and one-half cup flour, stirring to dissolve. Set aside just until the yeast is activated (the mixture will begin to bubble), 5 to 10 minutes.

While the yeast is activating, combine the remaining flour and 2 1/2 tablespoons sugar in a separate bowl.

With a fork (if working by hand), or using a dough hook, work half of the flour/sugar mixture into the activated yeast, then add the shortening and egg until combined. Slowly add in the remaining flour/sugar mixture (the mixture will at first be stringy, then very sticky as the flour is absorbed). Stir in the salt.

Move the dough to a floured surface. With floured hands, gently knead the dough (it will be sticky at first) about 5 minutes, adding flour as needed just to keep the dough from sticking to your fingers or the kneading surface. The finished dough will be tender, soft and slightly tacky.

Heat the oven to 400 degrees. On a well-floured surface, roll the dough into a rectangle measuring 24 inches by 10 inches.

In a small bowl, combine the remaining one-third cup sugar with the orange zest.

Brush the dough with the softened butter, then sprinkle over the orange sugar mixture.

Roll the rectangle lengthwise into a tight tube (as when rolling cinnamon rolls). Cut the tube into 24 (1-inch) slices, using thread if possible (the thread will slice more easily and cleanly than a knife). Roll the tube one-quarter turn after each slice to keep the tube round; otherwise, it will flatten from all the slicing.

Place each of the slices into a well-greased muffin tin (the tins must be well-greased or the finished rolls will stick to the bottom). Cover loosely and set aside until the rolls double in size.

Bake the muffin trays 1 at a time, until the rolls are puffed and golden brown, about 8 to 10 minutes. Rotate the trays halfway through for even baking.

Cool the rolls slightly, then unmold. Serve warm.

Makes 2 dozen rolls

Source: L.A. Times

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