Orange and Sugared Walnut Rolls
- Orange and Sugared Walnut Rolls
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- Submitted By: Tanna Richard
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These rolls are inspired by my mother's roll recipe that was always requested during the Holidays. The orange plus cinnamon sugared walnut taste combination is wonderful without being overwhelming. I picture eating these with a cup of tea after opening presents Christmas morning. I do recommend making extra of the cinnamon sugared walnuts. They are one of the most addicting spiced nuts I have ever made.
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- Servings: 12
- Prep Time: 150 minutesm
- Cook Time: 25-30 minutesm
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- Ingredients
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Dough Ingredients:
1 Package Dry Active Yeast
¼ Cup Warm Water (100-110°F)
¼ Cup White Sugar
6 Tablespoons Butter, melted
2 Eggs, slightly beaten
½ Cup Sour Cream
Zest of 1 Orange
1 Teaspoon Salt
2 ½-3 Cups All Purpose Flour
Filling:
2 Cups Cinnamon Sugared California Walnuts, chopped and divided (recipe follows)
3 Tablespoons Butter, Softened
Icing:
4 Ounces Cream Cheese, Softened
2 Tablespoons Butter, Softened
2 Cups Powered Sugar
1/3 Cup, Freshly Squeezed Orange Juice
Cinnamon Sugared Walnuts:
1 Cup White Sugar
½ Cup Water
1 Teaspoon Ground Cinnamon
2 Cups Shelled Walnuts
- Directions
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- In the bowl of a mixer, stir together yeast and warm water and let sit 5 minutes to proof. Stir in sugar, melted butter, eggs, sour cream, orange zest and salt.
- Using a dough hook, mix in 2 cups flour, slowly adding in enough of the remaining flour to produce a soft, smooth dough. Continue to knead dough in the mixer or on the counter with bench flour for approximately 8 to 10 minutes. Place dough in a bowl and place, covered, in a warm place and allow to rise until doubled in size, approximately 1 to 1 ½ hours.
- Take risen dough and roll on a lightly floured surface into a rectangle roughly measuring 12x18 inches. Take the butter and evenly spread over the surface of the dough.
- Next, take 1 ½ cups cinnamon sugared walnuts that have been chopped and cover the surface of the dough. From the long side, roll the dough. Pinch together seam. Cut into 12 equal rolls. Place rolls in a greased 13x9 baking dish. (note: rolls can be taken to this point the night before and placed in a refrigerator, allow to come to room temperature before baking). Allow to rise, covered, until doubled about 1 hour.
- Bake in a preheated 350°F oven for 25-30 minutes. Top will be golden brown. Allow to cool for 30 minutes. Pour icing over the baked rolls. Take ½ cup of the cinnamon sugared walnuts and sprinkle evenly over the top. Serve and enjoy!
- Icing: In a mixer, mix together cream cheese and butter. Add the powdered sugar and mix on a low speed for one minute. Add the orange juice and continue to mix until all lumps have been removed.
- Cinnamon Sugared Walnuts: In a sauce pan, combine all the ingredients. Bring to a boil over high heat stirring continuously. Continue to stir and turn down the heat to just maintain a slow boil. Stir until the syrup becomes “sand” in appearance and covers the walnuts, approximately 20 minutes. Spread sugared walnuts on a cookie sheet to cool. Store covered in the refrigerator. Can be made over a week in advance.
