Orange Rolls

Orange Rolls

When I make this recipe, I triple it. It makes about 5 - 10x13 cake pans of large delicious rolls.** If you are using a 5 1/2 - 6 quart KitchenAid Mixer, you will only be able to double this recipe, or you will have a huge mess on your hands! I use the largest Tupperware bowl to triple this recipe, and a lot of arm power!**

Before freezing, frost them, cover with saran wrap, and then heavy duty foil. When thawing, remove the plastic wrap, and loosly cover with the foil. ENJOY!*
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"ORANGE ROLLS"
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1 cup milk (scald & cool til luke warm)
3 TBSP Butter
1 Cup flour
3 eggs beaten
1/2 Cup sugar
1 TBSP Yeast
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Beat the above mixture together, with a large wire whip, and let sit for 15 minutes.
Then add:
3 cups flour
1 tsp. salt
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Mix together well, kneading slightly. Form a nice ball of dough, that is soft,but doesn't stick to your fingers.
Add additional flour if needed.
Grease a large Tupperware bowl with butter, place dough in bowl, and cover with tight lid.
*Rise dough until doubled in size.
*Tip*
Place 2 large clean bath towels inside your dryer.Turn your dryer on, and heat those towels, until they are very warm. Open dryer, and nest your bowl of dough in the warm towels. Close your dryer door.........DO NOT TURN ON YOUR DRYER!!!!
The dough will raise in no time at all. Trust me it works wonders.
While your dough is rising, prepare the following GLAZE for the dough:
6 TBSP melted butter
1/2 C. Sugar
Grated rind of 1 orange
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Now prepare your FROSTING:
1 bag of powdered sugar
All the freshly sqeezed juice from your orange
2 TBSP Vanilla
1 cube softened butter
enough milk to make frosting the right consistency
Mix together until fluffy with your hand mixer.
(You will need to cut your powdered sugar in half, if you are only using a single or double recipe)use 1/2 cube of butter
use all the orange juice
1 TBSP Vanilla
and enough milk for the right consistency.
When the dough has doubled in size, you are ready to roll!
Sprinkle a generous amount of flour across your counter.
(When I triple this recipe, I split the dough 4 ways)
*
Roll out dough, in an oblong shape, about 1/2 to 3/4 " thick.Spread dough with glaze mixture. Sprinkle with a little cinnamon. I also sprinkle coconut across my dough. That is my husbands request....it's optional
Roll up your dough into a long log and pinch and seal the edges.
Cut 1" slices with a long piece of sewing thread.
Place in well greased pans. (3 across x 5 down)
Rise again.....until double. (Not in dryer this time around!)
Bake at 350 degrees for 10-12 minutes or until Golden Brown
~Frost while they are warm~
Let cool before you wrap with saran wrap & foil to freeze.

Onion Kulchas- like Naan

Onion Kulchas- like Naan

It tastes and looks like Naan, but it is not nor does it take that much time and effort. Its like a breeze. So what am I talking about? Yup, you are right. Talking about Kulchas. Kulchas are North Indian flat breads - originated from Punjab
So what exactly is the difference between Naan and Kulcha? The ones that I know of is the obvious ones that

- Naan is made of yeast while Kulcha make use of only baking powder and baking soda for its preparation.

- Naans are usually oblong in shape while Kulchas are round.

Both are made in Tandoor (earthern clay oven which enhances the taste of the bread) but Kulchas can be made on the stove top too. When you dont have Tandoor at home, you can make both Naan and kulchas in the oven. I made my Kulchas in the broiler but I have also shown how to make them in the stove top too.

Ingredients


• 3 cups Maida (all purpose flour)
  
  
• 1/2 tsp Baking powder
  
  
• 1/8th tsp Baking Soda
  
  
• 1 tbsp sugar
  
  
• salt to taste (approx 1 tsp)
  
  
• 1/4 cup oil
  
  
• 1/2 cup Yogurt
  
  
• 1 tbsp Ghee
  

For the Filling


• 1 large onion, chopped very finely
  
  
• 2-3 chillies, slices thinly (or as per taste)
  
  
• 1/4 tsp Ajwain (oregano)
  
  
• 1/2 tsp ginger,grated
  
  
• 1/4 tsp cumin
  
  
• salt to taste
  

Method

1. Mix all the ingredients for the filling in a bowl until blended and set aside.
2.Mix all the ingredients for the dough, add water if needed to make it into a soft dough.Set aside for at least 1-2 hours. Then divide the dough into small pieces and make rounds of each them. Roll it out into a small circle with the help of a rolling pin, just like you would do with Roti's or Parathas.
3.Now place little filling in the center of the rolled out dough and bring all the sides up to enclose the filling. Press it down. Refer here for directions
4.Now roll it down softly into a circle.
Set the setting of your oven to broiler. once hot, place this rolled out Kulcha into a baking pan and push it into the broiler for 2-3 min until the top is browned.
5.Now turn the kulcha and broil for additional 2 min. Serve hot.
6. For Stove top method : This follows the normal method just the same way you would do for your roti's. Heat a pan in your stove in med-high flame and place the Kulcha. Pour down little ghee/butter/oil on all the sides of the Kulcha and cook for 3-4 min.
7.Turn when brown spots start appearing on the surface of the bottom end. Do the same for the other side.

Serve hot with butter melting on top and Choley at the side. Yum!:)