Deliciously gooey sweet rolls are on the menu. Get a pile of napkins and get ready for a gloriously sticky, sweet treat.
Now I do have to admit, I am more of a salty and savory kind of girl, than a dessert kind of girl. Salty, savory, spicy and even sour flavors are my thing. Every once in a while, though, I just want something sweet. Maybe it’s the current frigid temperatures making me crave something warm, sweet and comforting, but when I saw the beautiful photos of sweet rolls baked in a cast iron skillet in the new issue of Taste of the South magazine, I just knew I had to make these. The recipe for these sweet rolls is so amazingly easy, and I already had everything in my cupboard to whip up a quick batch.
Since I am missing my beloved, warm Florida weather right now, I had include a taste of the sunshine into my sweet rolls. Florida oranges are nearing the end of the season, so I used this as an opportunity to use up a couple that have been rolling around in my fridge. I also used some limes because, well, I just love limes and all of their bright, limey flavor. I think the lime makes the orange just a little extra-good.
I did use my trusty cast iron skillet to bake these, but if you don’t have one, just use a baking dish, or a casserole. Just be sure to use something with a bit of an edge, so that the rolls stay nice and squished together while they bake.
Recipe (adapted from recipe for Southern Sweet Rolls by Taste of the South magazine)
Makes about 10 rolls
For the Dough
3 ¾ cups all-purpose flour, divided (possibly a little more)
1 (1/4-ounce) package of active dry yeast
½ cup sour cream
½ cup whole milk
6 tablespoons butter, cubed
1/3 cup sugar
2 teaspoons kosher salt
1 large egg, lightly beaten
For the Glaze and Filling
6 tablespoons butter, softened
¾ cup sugar
3 tablespoons mixed orange and lime zest, divided (I used 1 large orange, and 3 small limes)
2 cups confectioners’ sugar
¼ cup mixed fresh orange and lime juice (the ratio is up to you – use more lime or orange to taste)
*I found it very easy to make these by hand, but you can also use a stand mixer.
1. Add 3 ½ cups of the flour, and the yeast to a large mixing bowl.
2. In a saucepan, heat the milk, sour cream, sugar and salt over medium heat, until it reaches about 120 degrees Fahrenheit on a candy thermometer.
3. Use a wooden spoon to stir the warm liquid into the flour and yeast. Then add the egg, and beat with the spoon until a dough forms. Don’t over-beat.
4. Turn the dough out onto a lightly-floured surface, and knead the dough. It will be sticky, so slowly add ¼ cup (or a little more) of additional flour as you knead. Continue to knead until the dough is smooth and elastic, and forms a ball.
5. Place ball of dough in an oiled bowl, turning the dough to coat in oil. Cover with plastic wrap or a clean towel, and place in a warm spot to rise for 1 ½ hours, or until the dough doubles in size.
6. When the dough has doubled in size, lightly punch it down. Turn it out onto a lightly-floured surface, and roll into a 14-inch by 10-inch rectangle. Spread the softened butter over the rectangle, then sprinkle the sugar and 2 tablespoons of orange and lime zests all over.
7. Starting with the long side of the rectangle, gently roll the dough into a log. Pinch the seam to seal, and then slice the log into 9 or 10 rolls. Place the rolls into a greased 10-inch cast iron skillet or baking dish. It’s ok if there is a little room between them, because they will rise and fill the pan. Allow the rolls to rise in a warm place for 1 hour.
8. Preheat oven to 350 degrees Fahrenheit. Bake, uncovered, for 30 minutes, or until golden brown. Allow to cool on a wire rack.
9. Make the glaze by whisking the orange juice and lime juices, and confectioners’ sugar together. Drizzle the glaze over the cooled rolls, then sprinkle with the remaining tablespoon of zest. Serve and enjoy!
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