Orange Rolls

Hello Friends!  Fellow blogger Laura Powell from Real Mom Kitchen has just completed a cookbook - Congratulations Laura!!  Her blog is full of tempting recipes and her cookbook doesn't fail to do exactly the same.  I chose to make Laura's yummy 'Mom's Orange Rolls' to share with you today.  Laura writes, "This recipe is one of my absolute, all-time favorite roll recipes.  This recipe comes from my mom and she's been making them as long as I can remember.  These rolls often make it to the Thanksgiving dinner table.  The dough is made the night before and kept in the fridge."

"With easy recipes from the award-winning blog Real Mom Kitchen, you can play chauffeur and still have a homemade dinner with your family. Using real food that real people eat, Laura Powell shares her convenient and yummy recipes so that you too can be "Keepin' it real in the kitchen." They're sure to be loved by the whole family"!

Mom's Orange Rolls

makes 24 rolls

Printable Recipe

Ingredients

Dough:

• 1/2 cup warm water

• 2 packages yeast (4 1/2 teaspoons)

• 1/2 cup unsalted butter

• 1/2 cup sugar

• 1 cup hot water

• 2 teaspoons fine salt

• 3 eggs, beaten

• 4-4 1/2 cups all purpose flour

Filling:

• 1/2 cup unsalted butter, melted

• 1/2 cup sugar

• pinch of fine salt

• zest of 1 orange

Frosting:

• 2 cups powdered sugar

• 4-6 tablespoons fresh orange juice

Directions

1. In a large bowl, combine water and yeast; let sit for about 5 minutes.

2. Melt butter in a saucepan; add sugar and hot water.

3. Combine butter mixture with yeast mixture, then add in eggs and flour until well combined.

4. Cover bowl well with plastic wrap and let dough rest in the refrigerator overnight.

5. The next day, spray muffin pan(s) with Baker's Joy.

6. Divide dough into two equal portions.

7. On a lightly floured (or oiled) surface, roll each ball of dough into a 9x13-inch rectangle.

8. Mix together filling ingredients and spread mixture evenly over both rectangles.

9. Roll up dough from one long side to the other long side.

10. Cut each roll into 12 pieces and place in a greased muffin pan; rise 3-4 hours (preheat oven to 375F at least 30 minutes before baking)

11. Bake in preheated oven for 10-12 minutes until golden brown.

12. Allow to cool slightly before removing orange rolls from pan(s).

13. In a small bowl, whisk together frosting ingredients and spread on top of warm rolls.

Notes

• The dough is very soft, but it will firm and be more workable after chilling overnight in the fridge.  I like to roll my dough on a lightly oiled surface instead of a floured surface. 

• The recipe can easily be divided in half for a smaller batch.

adapted from Real Mom Kitchen Cookbook by Laura Powell

Ham and Potato Frittata

Gone with a Handsomer Man by Michael Lee West - ButterYum

I present to you Ham and Potato Frittata for this week's Foodie Friday post featuring Teeny Templeton, the main character in Gone with a Handsomer Man by my dear friend Michael Lee West.  Michael has authored 6 novels and hosts a wonderful blog, Designs by Gollum.  Each week food bloggers from all over the globe join Michael's food party - if you haven't visited her blog, you're in for a treat.

Before we get to the recipe, I have a confession to make - I completely forgot about making a Teeny Templeton inspired recipe this week, that is, until today when I visited Lynn's blog Happier than a Pig in Mud.  Lynn made a wonderful Frittata based on a scene from chapter 24.  Lynn's version included ham and onions and scallions and YUM!!!... I had all the ingredients in the fridge, so I was able to throw it together pretty fast. Thanks to Michael for being such a great blogging buddy and sharing her wonderful new book Gone with a Handomer Man.  And thanks to Lynn for inspiring this version of Teeny Templetom's Frittata.

Ham and Potato Frittata

makes 8 servings

Printable Recipe

Ingredients

• 1 1/2 cups leftover ham, diced into 1/4-inch pieces

• 1 1/2 cups red or white waxy potatoes, diced into 1/4-inch pieces

• 1 small onion, diced

• 6 large eggs, lightly beaten

• 1/4 C milk

• 1/2 tsp pepper

• 1/4 tsp salt

• 1 1/2 C grated Parmesan cheese

• 1/4 C thinly sliced scallions

• Garnish: sour cream, salsa, scallions, etc

Directions

1. Preheat oven to 350F. 

2. In a medium bowl, combine the eggs, milk, salt, pepper, parmesan cheese, and scallions; reserve for later. 

3. In an 8-inch oven-proof, non-stick saute pan, over medium heat, saute the diced ham in a little bacon fat or lightly flavored oil; remove from pan, drain excess fat, and reserve. 

4. Next saute the potato and onions in a couple tablespoons bacon fat; cover and cook for 12-15 minutes until tender and caramelized; stirring as needed to brown evenly and prevent burning.

5. Add the cooked ham back pieces back to the pan and pour the egg mixture over the ham and potatoes. 

6. Reduce the heat to low and cook the Frittata for 15-20 minutes until the edges are done, then uncover and place the pan into the preheated 350F oven for another 10 minutes, or until the frittata is cooked through. 

7. Rest for 5-10 minutes before loosening the Frittata from the pan using a silicone spatula. 

8. Slowly slide it out of the pan and onto a serving tray.

9. Garnish with salsa, sour cream, and sliced scallions.

adapted from a recipe by Lynn found at Happier than a Pig in Mud