Overnight Orange Yeast Rolls| Christy Rost
- 1 cup milk
- 1/4 cup unsalted butter
- 1/4 cup sugar
- 4 to 4 1/2 cups bread flour
- 1 package active dry yeast
- 1 1/4 teaspoons salt
- 2 eggs
- 1 teaspoon pure orange extract
- 1 teaspoon canola oil, to grease bowl
In a small saucepan over medium-low heat, combine milk, butter, and sugar. Cook until the milk is warm and the butter is partially melted; set aside.
In a large bowl, stir together 2 cups of the flour, yeast, and salt. Add the milk mixture and beat 2 minutes with an electric mixer. Add eggs and orange extract, and beat 1 minute more. Stir enough of the remaining flour into the batter to form a soft dough.
Grease a medium mixing bowl with oil and set it aside. Sprinkle the countertop with flour and transfer the bread dough onto the counter. Knead the dough briefly just until it is smooth, and place it in the prepared bowl, turning once to grease the surface of the bread. Cover the bowl tightly with plastic wrap and chill overnight.
One hour before baking, remove the bread dough from the refrigerator. Punch down the dough with a fist, roll it between hands to form balls, and place them in greased muffin tins. Cover lightly with a towel and set aside until the dough has doubled in size. Preheat the oven to 400 degrees and bake 12 to 15 minutes.
Yield: 2 dozen rolls.