Sweet Clementine Breakfast Rolls
1/2 cup + 1 cup very warm water
1 tbsp yeast
1/2 cup sugar
1/3 cup butter, melted
1 tsp salt
5 cups flour
In a large mixing bowl, sprinkle yeast over 1/2 cup or warm water, stir to soften. Add additional water and eggs. Beat with an electric mixer on high, until frothy.
Add sugar, butter, and salt. Repeat.
With dough attachment, add about 2 1/2 cups of the flour. Stir until it forms a smooth elastic dough. Add the rest of the flour. Mix until the dough starts to pull away from the sides.
Grease bowl, turn the dough to coat. Cover and let rise until double in size.
On a lightly floured board, divide dough in half. Using a rolling pin roll dough into rectangle. Spread half of the filling on top in a thin layer. Shape into a roll and slice into 2 inch pieces, and place on buttered cookie sheet. Repeat with other half of dough. Cover and let rise in a warm place until doubled, about 40 minutes.
Bake at 400 degrees for 12-15minutes or until golden brown. Let cool for a few minutes, then spread tops with frosting.
1 cup sugar
1/2 cup butter
2 tbs Clementine juice
Zest from two clementines
In a small saucepan melt butter, add sugar, juice and zest. Cook until it just starts to bubble up, quickly spread over dough.
1/2 cup butter, room temperature
4 cups powdered sugar
1/4 cup milk
2 tsp Clementine juice
Zest from one Clementine
With an electric mixer, beat butter and 2 cups of the sugar, milk and juice until smooth. Add remaining sugar and zest, beat until light and fluffy.
To ice, thin if desired with a teaspoon or so of milk, or water to desired consistency.
Recipe by Amy Richardson
Roll recipe adapted from Karin Holmgren