Batter Rolls With Orange Roll Variation

Batter Rolls:

1 1/4 cup milk
1/4 cup sugar
1/4 cup salted butter
2 eggs
1 Tbsp dry yeast (SAF)
1 tsp salt
3 1/2 cups flour (Lehi Roller Mills)
2 Tbsp melted salted butter

1. In medium sauce pan bring milk to boil. Whisk on high heat until milk scalds (you can tell by the smell) do not burn.  Add butter and sugar, allow butter to melt off heat.

2. Beat eggs in standing mixer. SLOWLY add milk mixture, beating continually.

3. Add 2 cups flour, mix well. Add yeast, mix well. Add salt and remaining flour. Knead 4-5 minutes with hook attachment. Batter should still be sticky. Let raise until double. Bunch down, divide dough into two balls.

4. Grease lipped cookie sheet and turn oven onto 400 degrees.

5. Cover one ball and roll out other in large circle, dough should be about 1/4 inch thick. Brush 1 Tbsp butter onto surface. With pizza cutter cut dough into 12 wedges. Roll the dough from the wide end to the point to form a croissant. Pinch dough together and place seam side down on greased cookie sheet. Continue forming rolls and place 1/2 inch apart. Repeat with second ball of dough and butter.

6. Cover rolls loosely with greased (oil spray) plastic wrap oil side down and let raise another 15 minutes. Remove plastic and bake rolls at 400 for 12-13 minutes or until golden (I check my rolls at 10-11 minutes). If pan is darker check earlier on baking time and do not let completely cool on cookie sheet or bottoms of rolls will get overdone. Best eaten same day, store in airtight bag once completely cooled.

Orange Roll Variation:

Filling:

2 Tbsp melted butter, slightly cooled
4 Tbsp orange zest
3/4 cup sugar

Mix all ingredients in small bowl. Omit butter in 5th step and spread filling over dough before cutting into wedges. Remember to divide filling between two balls of dough. Let raise and bake as directed above.

Glaze:

3/4 cup sugar
1/2 cup sour cream
2 Tbsp frozen orange concentrate
8 Tbsp salted butter

Mix ingredients in medium sauce pan and let boil for 6 minutes stirring constantly. Evenly pour over baked and slightly cooled rolls. Serve immediately.

From Erin's Kitchen in Beaumont Texas:)