Rating: 4.5 stars
4 Ratings
  • 5 star values: 3
  • 4 star values: 0
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0

The rolls need rising time, so plan this recipe for a weekend or day off.

Recipe by Southern Living February 2007

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Recipe Summary test

prep:
30 mins
stand:
5 mins
rise:
3 hrs
bake:
22 mins
cool:
2 mins
total:
3 hrs 59 mins
Yield:
Makes 24 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Combine first 3 ingredients in a 1-cup glass measuring cup; let stand 5 minutes.

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  • Beat butter at medium speed with a heavy-duty electric stand mixer using the paddle attachment until creamy. Gradually add 1/2 cup sugar and salt, beating at medium speed until light and fluffy. Add eggs, milk, and lemon juice, beating until blended. Stir in yeast mixture.

  • Combine 4 1/2 cups bread flour and nutmeg. Gradually add to butter mixture, beating at low speed 2 minutes or until well blended.

  • Turn dough out onto a surface floured with about 1/4 cup bread flour; knead for 5 minutes, adding additional bread flour as needed. Place dough in a lightly greased large bowl, turning to grease top of dough. Cover and let rise in a warm place (85°), free from drafts, 1 1/2 to 2 hours or until doubled in bulk.

  • Punch dough down; turn out onto a lightly floured surface. Divide dough in half. Divide 1 dough half into 12 equal pieces; shape each piece, rolling between hands, into a 7- to 8-inch-long rope. Wrap each rope into a coil, firmly pinching end to seal. Place rolls in a lightly greased 10-inch round cake pan. Repeat procedure with remaining dough half. Drizzle half of Honey Topping evenly over each pan of rolls.

  • Let rise, uncovered, in a warm place 1 hour or until doubled in size. Top evenly with pecans, if desired.

  • Bake at 350° for 20 to 22 minutes or until rolls are lightly browned. Cool rolls 2 minutes in pans. Spoon half of Fresh Orange Glaze evenly over each pan of warm rolls, and serve immediately.

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