Lentils

1 c lentils

3 c water/broth

9 min pressure high, natural release 15 min then release rest of pressure 

Orange Rolls

Ingredients

Dough

• 1 cup (240ml) whole milk, warmed to about 100°F (38°C)
• 6 Tablespoons (75g) granulated sugar, divided
• 1 Tablespoon (9g) active dry or instant yeast
• 5 Tablespoons (71g) unsalted butter, softened to room temperature
• 2 Tablespoons (30ml) freshly squeezed orange juice
• 1 Tablespoon fresh orange zest (about 1orange)
• 2 large eggs, at room temperature
• 1 teaspoon salt
• 4 cups (530g) bread flour (spooned & leveled), plus more as needed for hands/work surface

Filling

• 6 Tablespoons (85g) unsalted butter, extra softened
• 1/2 cup (100g) granulated sugar (or brown sugar)
• 1 teaspoon ground cinnamon
• 1 Tablespoon fresh orange zest (about 1orange)

Orange Icing

• 1 and 1/4 cups (150g) confectioners’ sugar
• 3 Tablespoons (45ml) freshly squeezed orange juice
• 1/2 teaspoon pure vanilla extract
• 
  

Instructions

1. Prepare the dough: Whisk the warm milk, 2 Tablespoons sugar, and the yeast together in a large mixing bowl, with wooden spoon

Add the remaining sugar, the butter, orange juice, orange zest, eggs, salt, and 1 cup (about 130g) of flour and beat on medium speed for 1 minute. Stop and scrape down the sides of the bowl. Add 3 more cups (about 400g) flour and beat on low speed until a soft dough forms and pulls away from the sides of the bowl. Dough will be very soft, but should not feel overly sticky. If dough seems too soft and sticky to knead by hand, beat in a little more flour, 1 Tablespoon at a time, until dough pulls away from the sides of the bowl and wraps itself around the dough hook.

Knead the dough for 6-8 minutes. After kneading, the dough should still feel a little soft. Poke it with your finger—if it slowly bounces back, your dough is ready to rise.

1st rise: Lightly grease a large bowl with oil or nonstick spray. Place the dough in the bowl, turning it to coat all sides in the oil. Cover the bowl with aluminum foil, plastic wrap, or a clean kitchen towel. Allow the dough to rise in a relatively warm environment for 1.5–2 hours or until about double in size. 

Grease bottom/sides of baking dish, or use parchment paper. 

Punch down the dough, then roll out to 10x16” rectangle. If it keeps shrinking, let it rest 5-10 minutes before continuing. 

Mix the filling, spread the butter on the rolled out dough, sprinkle filling over the butter, then roll up and cut rolls of 1.5” thickness and place in pan. 

Second rise: cover rolls tightly and let to el rise for 30-45 minutes (unless making overnight). 

Preheat the oven to 350°F (177°C). Bake rolls for about 25–28 minutes or until they are lightly browned on top. After about 15 minutes, loosely tent a piece of aluminum foil over the top of the pan to prevent the tops from browning too quickly. If you have an instant-read thermometer, the rolls’ internal temperature should reach 190°F (88°C). Remove pan from the oven and place on a cooling rack to cool slightly (about 10 minutes) while you make the icing.

Notes

1. Make Ahead Instructions – Overnight: To prepare the night before serving, prepare the rolls through step 7. Cover the rolls tightly and refrigerate for 8–12 hours. (16 hours max. 8–12 hours is best, but 16 hours is OK if absolutely needed. Do not exceed 16 hours.) The next morning, remove from the refrigerator and allow to rise on the counter for 1–2 hours before continuing with step 9.