Orange Honey Sourdough Rolls
|Active dry yeast||1 Tablespoon (1 Package)|
|Warm water||1⁄4 Cup (4 tbs) (About 110°F)|
|Milk||1⁄2 Cup (8 tbs)|
|Sourdough starter||1⁄2 Cup (8 tbs)|
|Butter/Margarine||1⁄8 Pound, melted (1/4 Cup)|
|Honey||1⁄4 Cup (4 tbs)|
|All purpose flour||3 1⁄2 Cup (56 tbs)|
|Orange nut filling||1⁄2 Cup (8 tbs)|
In a large bowl, sprinkle yeast over warm water and let stand for about 5 minutes to soften.
Stir in milk, starter, butter, honey, and salt.
Gradually mix in 3 cups of the flour; dough will be sticky.
Cover with plastic wrap and let rise in a warm place until doubled, about 1 1/2 hours.
Beat dough to expel air, then scrape out onto a lightly floured board and knead until smooth, about 5 minutes, adding more flour, a little at a time, as required to prevent sticking.
Roll dough out into a 12- by 15-inch rectangle; spread filling evenly over dough.
Starting with a long side, roll up jelly roll fashion.
Cut roll crosswise into 15 about 1-inch-thick slices and arrange, cut side up, in a heavily buttered 9- by 13-inch baking pan.
Cover lightly with plastic wrap and let rise in a warm place until almost doubled, about 45 minutes.
Remove plastic wrap.
Bake in a 350° oven until browned on top, about 35 minutes.
Transfer rolls to a serving board; quickly scrape out any syrup in pan and spread over rolls.
Or let cool, then cover and store at room temperature until next day (freeze for longer storage).
To reheat, place rolls (thawed if frozen) in a baking pan, cover loosely with foil, and set in a 350° oven until hot, about 20 minutes.