On Sunday, my Dad emailed my sisters and me to report that the record snow fall that he’s been dealing with is continuing this week. Meanwhile, my Atlanta based sister reported that her weekend was filled with 70 degree weather. Needless to say my family is experiencing some extreme temperatures. However, none of those compare to the extremes found in right here in Denver, Colorado. I was wearing flip flops on Saturday(about 60 degrees), but by Monday night my local NBC affiliate was reporting that the wind chill was –33. Yes, there was a negative before that number, and no, I am not reporting in Celsius. I guess winter finally made it to Colorado!
Our apartment’s heat has not been able to keep up with the frigid weather. We are thankful that we have a cozy fireplace, but even that doesn’t make a dent. The only other solution we could think of was to crank up the oven and start making some comfort food.
One of the most comforting (read: warm) breakfasts that we know of is my mom’s orange roll recipe. These are our traditional Christmas morning breakfast but the sub zero temperatures require some special treatment.
3 1/2 cups Flour
1 pkg active dry yeast
1 1/4 cups milk
1/4 cup sugar
1/4 cup butter
1 tsp salt
2 cup sugar
4 tsp grated orange peel
Glaze: (equal parts, mix until desired consistency)
Combine 1 1/2 c flour and yeast in the bowl of an electric mixer. Meanwhile, combine milk, sugar, butter and salt in a small saucepan. Heat until the butter melts. Add the milk mixture to the flour mixture and add the egg. Beat the dough at low speed for 30 seconds, scrape down the sides of the bowl to make sure it all mixes in. Beat on high for three minutes. After you finish beating add the rest of the flour and stir by hand and shape it into a ball.
Place the ball in a large greased bowl, turn once to grease the top of the ball. Cover the bowl and let the dough rise until it doubles between one and a half and two hours. Punch the dough down and turn out onto a flour surface. Cover the dough once more and let it rise for 10 minutes.
Divide the dough in half. Roll each half to about 16x18 rectangle. Mix the sugar and orange peel and spread it over both halves of the dough. Roll each half separately, as you would for a jelly roll and squeeze the ends to seal it. Cut pieces about an inch in width and place cut side down in a greased 9x9x2 baking dish.
Cover and let rise for about 30 minutes. Meanwhile, preheat the oven to 375. Once the rolls have doubled in size bake for 20 minutes. Immediately and frost with the orange glaze.
There you have it, a perfectly warm breakfast on a cold morning.
Nutritionals (20 servings) Cals: 227, Fat: 3.1, Carb: 47.2, Fiber: 1, Protein: 3.2