Thursday, January 21, 2010

Fast Orange Rolls (No Yeast)

No yeast required! The dough comes together in seconds in the food processor.
Perfect for a quick morning fix when you just don't have the patience to wait for yeast to rise. These rolls get their tender, melt-in-your-mouth texture from the pureed cottage cheese and buttermilk. The filling/frosting is heavenly. I was tempted to call these sunshine rolls because of their bright color from the flecks of orange zest.

Fast Orange Rolls (No Yeast)
Makes 12 | Adapted from Beth Hensperger

Cottage Cheese Dough:
1 cup cottage cheese, well drained
1/3 cup buttermilk (or 1/3 cup milk and 1 tsp vinegar)
1/4 cup sugar
4 tbsp butter, melted
1 tsp vanilla extract
2 cups all-purpose flour
1 tbsp baking powder
1/2 tsp salt
1/4 tsp baking soda

1 1/2 cups icing sugar
zest of one orange
3 tbsp unsalted butter, softened
2 tbsp fresh orange juice

Heat the oven to 400°F. Grease the sides and bottom of a 9" springform pan.

Make the dough:
In a food processor, combine the cottage cheese, buttermilk, sugar, melted butter, and vanilla. Process until smooth, about 10 seconds. Add the flour, baking powder, salt, and baking soda and pulse in short bursts just until the dough clumps together (don’t overprocess). The dough will be soft and moist. Scrape the dough out onto a lightly floured surface and knead it with floured hands 4 or 5 times until smooth. With a rolling pin, roll the dough into a 12"x15" rectangle.

Make the filling/frosting:
Blend the filling/frosting ingredients and beat until creamy. Spread 1/2 mixture evenly over dough.

Starting at a long edge, roll up the dough jelly-roll style. Pinch the seam to seal. With a sharp knife, cut the roll into 12 equal pieces. Set the pieces, cut side up, in the prepared pan; they should fill the pan and touch slightly, but don’t worry if there are small gaps.

Bake until golden brown and firm to the touch, 20 to 28 minutes. Set the pan on a wire rack to cool for 5 minutes. Run a spatula around the inside edge of the pan and remove the springform ring. Transfer the rolls to a serving plate and spread remaining filling/frosting on top.


Rambling Tart said...

Cottage cheese dough?! Now I've GOT to try this! :-)


Yes, you truly DO need to try this. It's got a nice tang like cream cheese and gives the dough such a smooth texture and softness.

I imagine it would be good with cinnamon/sugar (cinnamon buns) too.