Sunshine rolls ( orange honey no knead eggless rolls)
Yes, you read it right, I chose to call them sunshine rolls. God has been very kind and has already bestowed enough sunshine in my life, but this is different. I recently discovered a shop which will be a one stop for all my future baking needs. What they call ‘basic’ baking ingredients in Banglore and other cities were always luxuries for me. But not anymore. I now have a very reliable source for my yeast, instant and fresh too!! I mean FRESH yeast yay!!! Whipping cream, which would always fall flat like a pack of cards while whipping, make way, I have a superior substitute for you now. Vital wheat Gluten is no more a coveted thing for me. Chocolate chips ( white and dark!), compound chocolate, liquid glucose and many such baking goodies. If this is not sunshine in a amateur baker’s life, then I really don’t know what else is.
There are two more reasons for naming them sunshine rolls. Firstly orange-honey-no knead- eggless – crescent -rolls seems so lengthy. But another logical reason is Orange and honey both give a beautiful sheen to the rolls like a bright sunshine. I have taken the basic recipe for the dough from “the” pioneer women’s blog ,quartered it using Suma Rowjee’s Blog as guide and flavored and shaped it my way.
- Milk – 1 cup
- Vegetable Oil- 1/4 cup
- 1 cup Sugar – 1/4 cup + 2 tablespoons for filling
- instant yeast- 1 teaspoon
- All-purpose Flour – 2 cups + 1/4 cup
- Baking Powder- 1/4 teaspoon
- Baking Soda – 1/4 teaspoon
- Salt – 1/4 teaspoon
- butter/ vegetable oil- 2 tablespoon for batter + 2 table spoon for filling
- orange zest- 1 teaspoon for batter + one teaspoon for filling
- for glazing- 2 table spoon honey + one teaspoon orange juice
- Heat the milk, vegetable oil, and sugar in a medium saucepan over medium heat to just below a boil. Set aside and cool to warm. The milk mixture must be lukewarm at the end of this period. In case you leave it for longer, just warm it till its lukewarm.
- When the mixture is lukewarm, add the instant yeast. (if using active dried yeast, leave it for about 5-10 minutes till frothy and then carry on)
- Then add 2 cups of flour to the mixture. Stir with a spatula, you will get a batter that’s quite sticky. Cover it with a wet kitchen towel and let the batter sit for 1 hour or till double, it may take around 40-50 minutes depending on the weather.
- After 1 hour, remove the towel. Add the baking powder, baking soda, salt in the remaining 1/4 cup flour. Stir the flour thoroughly to combine in the dough.
- you can use the dough right away or refrigerate it over night. Its easier to work with dough once its refrigerated and I prefer it that way.
once you decide to make the rolls, prepare the filling.Add remaining one teaspoon zest with two table spoon sugar and mix it well. i used a blender jar for this.
- Take out the dough from the refrigerator, it would have risen again if it was resting overnight in the fridge.
- Pat and gently deflate it.Prepare the work surface by sprinkling with flour and greasing your hands well ( the dough is sticky)
- Take half the dough onto the work surface, roll it with a rolling pin into 9″x7″ rectangle, the dough will tend to snap back while rolling.Be patient and leave it to rest for few minutes and resume again.
- Brush the surface with butter or oil, sprinkle orange-sugar powder.you can also sprinkle some tooty -fruity if you wish to.
- Now cut the surface into three equal rectangles and in each rectangle cut two diagonal traingles (I have used a line diagram to explain, hope it helps).
- Start rolling each traingle tightly, starting from base towards the apex. once complete,slightly curve each roll like a crescent.
- Grease a baking tin, arrange all crescents and allow it to rise again till they double.
- Brush the surface with butter or milk and bake the rolls for 200 degree C for 20-25 minutes till the surface browns.
- Once baked, remove the rolls from the oven, brush it lightly with honey and serve them warm for a melt in mouth experience.
aren’t they mouth watering?