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Orange Buns So Tasty

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Orange Buns

"You could make those into braids or buns. Frost with an orange icing and sprinkle some nuts on top, if desired."

Ingredients :

1/4 cup butter
1 teaspoon white sugar
1 cup hot milk
2 tablespoons active dry yeast
6 cups bread flour, divided
1/2 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 recent milk till butter is melted. When mixture is lukewarm, stir in yeast and set aside for five mins.
When combination is creamy, transfer to a large blending bowl. Mix in 2 cups of bread flour. Add half of cup sugar, eggs, orange juice, orange zest, and salt and beat till mixed. Add remaining flour, mixing properly after every addition, until it pulls far from the sides of the bowl.
Knead for about 10 minutes. Transfer dough to a greased bowl, cover with plastic wrap, and permit rise till doubled, approximately 1 hour. If time permits, you can punch dough down, cowl it, and let it rise again.
Transfer dough to a gently floured paintings surface. Cut dough into three balls, cowl with plastic wrap, and permit rest for 10 minutes.
Preheat oven to 375 degrees F (a hundred ninety tiers C). Lightly grease baking sheets or line with parchment paper.
Shape each piece of dough into braided loaves or buns; vicinity on baking sheets. Let rise till doubled, approximately half-hour.
Bake until rolls or loaves are golden brown, 10 to 12 mins for character 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 may be used for less difficult cleanup/removal from the pan.

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