Orange Crescent Rolls
3 teaspoons yeast (I use SAF)
2 cups warm water
1/2 cup butter, softened
2/3 cup nonfat dry milk powder
1/2 cup sugar
1/2 cup instant mashed potato flakes (I use Better Crocker Potato Buds)
1 1/2 teaspoons salt
6 - 6 1/2 cups white bread flour
5 tablespoons butter, softened, divided
1/4 cup sugar
zest of 1 orange
In the bowl of a mixer (I use a Bosch) combine yeast and warm water. Add butter, dry milk, sugar, mashed potato flakes, eggs, salt, and 3 cups of flour. Mix with dough hook until smooth. Mix in enough remaining flour to form a firm dough that pulls away from sides of bowl (for me it is usually 3 more cups). Knead with dough hook on medium high speed for 3 minutes.
Turn flour onto a floured surface and form dough into a smooth ball. Divide the dough in half. Roll each portion into a large circle (15-16 inches across). Using a butter knife or offset spatula, spread dough with about 2 1/2 tablespoons of softened butter. In a small bowl combine 1/4 cup sugar and the zest of 1 orange. Spread half of the sugar/zest mixture over the butter and smooth out evenly with a butter knife or offset spatula. Cut the dough pizza style (with a pizza cuttter) into 16 wedges. Roll up the wedges from the wide end, making sure to pinch the ends into the dough well so they don't unravel. Form rolls into a crescent shape and place on a non-stick sprayed baking sheet at least 2 inches apart with the end tucked under the roll (this helps them to not unravel as well).
Cover rolls with non-stick sprayed plastic wrap and let rise in a warm place for 1 hour or until doubled in size. Bake at 350 for 15-17 minutes, until golden on top and bottom. Brush rolls while still hot with glaze recipe below. Allow rolls to sit on cookie sheets till glaze is set, then move rolls with a spatula to a wire rack to cool (or eat them warm - SO good!).
juice of 1 large orange (about 1/2 cup)
zest of 1 orange
1/4 teaspoon orange extract
powdered sugar (about 1 lb.)
In bowl of a mixer combine orange juice, zest, and extract. Add enough powdered sugar to create a glaze, about 1 lb. Brush this glaze onto rolls while still hot.