Orange Buns Best Dishes

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Orange Buns

"You can make these into braids or buns. Frost with an orange icing and sprinkle some nuts on pinnacle, if desired."

Ingredients :

1/4 cup butter
1 teaspoon white sugar
1 cup warm milk
2 tablespoons energetic dry yeast
6 cups bread flour, divided
half cup white sugar
2 eggs
1 cup orange juice
1 tablespoon orange zest
1 teaspoon salt

Instructions :

Prep : 45M	Cook : 30M	Ready in : 2H50M

Stir butter and 1 teaspoon sugar into the new milk till butter is melted. When mixture is lukewarm, stir in yeast and set aside for 5 mins.
When mixture is creamy, transfer to a huge blending bowl. Mix in 2 cups of bread flour. Add half of cup sugar, eggs, orange juice, orange zest, and salt and beat until combined. Add remaining flour, blending well after every addition, until it pulls away from the sides of the bowl.
Knead for approximately 10 mins. Transfer dough to a greased bowl, cover with plastic wrap, and permit upward push till doubled, about 1 hour. If time permits, you may punch dough down, cowl it, and permit it upward thrust again.
Transfer dough to a lightly floured work surface. Cut dough into 3 balls, cowl with plastic wrap, and let rest for 10 minutes.
Preheat oven to 375 stages F (190 degrees C). Lightly grease baking sheets or line with parchment paper.
Shape every piece of dough into braided loaves or buns; place on baking sheets. Let upward thrust till doubled, about half-hour.
Bake until rolls or loaves are golden brown, 10 to 12 mins for individual buns, approximately 20 minutes for braids. Frost rolls, if desired (see Cook's Note) or sprinkle with confectioners' sugar.

Notes :

I made 1 braid, 12 cinnamon buns, and 12 butterhorns with this recipe.
Reynolds® parchment can be used for less complicated cleanup/elimination from the pan.

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