Blood Orange Sweet Rolls{with Blood Orange Cream Cheese Buttercream}
 
Makes about 24-28 large rolls.
Ingredients
  • 1½ cups of milk
  • ¾ cup + 1 Tablespoon Sugar
  • 1 egg
  • 1 Tablespoon salt
  • 2 Tablespoons yeast
  • 2 cups of warm water
  • about 9-10 cups of all purpose flour
  • at least 1 cup of butter
  • FOR THE FILLING:
  • 1 C. Butter, softened
  • 1 C. Sugar
  • zest of 2 small blood oranges
  • ¼ C. Blood orange juice
  • 5 drops Orange Oil(I use doTERRA's Wild Orange)
  • 1 recipe Blood Orange Cream Cheese Buttercream
Instructions
  1. Scald 1½ cups of milk, ¾ cup sugar and ½ cup of butter, in a microwave safe bowl, for about 2 minutes. Place in a stand mixer fitted with a dough hook.
  2. Add in 2 cups of flour, 1 egg and 1 Tablespoon of salt, mix together well and leave to cool for a couple of minutes.
  3. Meanwhile, in a measuring cup dissolve 2 Tablespoons of yeast in 2 cups of warm water and 1 Tablespoon of sugar. Let it sit for a couple of minutes until it is bubbly.
  4. Make sure your milk mixture is just warm, not boiling and add the yeast mixture!
  5. Gradually add in 7-8 cups of flour while mixing at low speed, adding it in a cup at a time.
  6. At the end the dough will be dense and sticky. Be sure not to add too much flour. Then smooth the dough out and cover the bowl with plastic wrap. Leave it in a warm place and let it rise.
  7. While the dough is rising, place the butter and sugar in a mixing bowl and cream together.
  8. Add the orange zest and orange oil to the mixture and mix in. Add the orange juice 1 T. at a time, mixing well after each addition. Set aside.
  9. When your dough is close to raising completely, butter 2 cookie sheets and set them aside.
  10. Let the dough raise until it has doubled in size.
  11. Cover your working space with flour to prevent the dough from sticking. Dump your dough out in the center and roll it out into a very large rectangle(about 2'x1½').
  12. Place the butter/sugar mixture in the center of the dough and spread out with a spatula to cover the entire surface evenly.
  13. Roll the dough up, lengthwise, into a long log shape.
  14. Using thread or dental floss, slide the string underneath about 1½ inches or the roll, bring both ends together and pull in opposite directions, so that you are left with a cleanly sliced roll. Repeat this with the remaining log of dough, placing the rolls on a greased cookie sheet(I can usually fit about 20 rolls per sheet).
  15. Cover the sheet of rolls with a towel and allow to rise again for about 30 minutes, or until almost, but not quite doubled in size.
  16. Bake the rolls at 350 degrees for 15-20 minutes, or until golden brown on top.
  17. Let cool slightly and spread with Blood Orange Cream Cheese Buttercream.
Recipe by The Kitchen McCabe at https://www.thekitchenmccabe.com/2014/02/05/blood-orange-sweet-rollswith-blood-orange-cream-cheese-buttercream/