“What time was our wedding?”
I’m lucky Scott didn’t freak out when I asked him that this morning. He doesn’t know, either.
“5 p.m. maybe?”
It makes sense. We had a sit-down dinner after the ceremony. The cake was good. There was dancing. Before that, I tried to put Scott’s wedding ring on the wrong hand. And my brothers smeared Oreo cookie filling on the windshield of my car.
That is everything I remember from our wedding. We planned it in six weeks, after knowing each other for less than a year. Fourteen years, two kids, three newspapers and several moves later, we’re still going strong.
I’m not a mushy person. Neither is Scott. Both of our anniversary Facebook posts make jokes about our marriage being a high school freshman or being eligible for its learner’s permit. That’s who we are.
But I did give him the middle roll for breakfast this morning. That’s love.
For the dough:
- 1 cup milk
- 4 tablespoons butter, cut into chunks
- 3¼ to 3½ cups all-purpose flour, divided
- 1 (.25 ounce) package instant or rapid rise yeast (about 2½ teaspoons)
- ¼ cup sugar
- ½ teaspoon salt
- 1 egg
For the filling:
- ½ cup butter, softened
- ½ cup sugar
- 2 tablespoons orange zest
For the glaze:
- ¼ cup butter
- 1 cup powdered sugar
- Enough orange juice to reach desired consistency
For the dough: Place milk and butter in a microwave-safe bowl. Heat for 1 minute and 30 seconds on high. Butter should be at least partially melted. Stir and set aside.
Whisk together 2 cups flour, yeast, sugar, and salt in a large mixing bowl. When milk mixture has cooled to warm (not hot; about 105-110 degrees), add it to the flour mixture along with the egg. Beat until well combined, using the paddle attachment – about 1 minute.
Switch to the dough hook. Add the remaining flour only until dough barely leaves the sides of the bowl. It should be very soft and slightly sticky. Continue to knead dough with mixer for 5 minutes or turn dough onto floured surface and knead for 5 minutes by hand. Allow to rest about 10 minutes while to make the filling.
For the filling: combine ingredients in a small bowl.
To assemble: Roll dough into a rectangle about 12-by-14 inches. Spread filling mixture over the surface and use your fingers or the back of a spoon to gently spread around. Roll up from the longer side of the rectangle and pinch edges closed. Use a piece of dental floss to score the rolls into 12 equal pieces and then slip the floss under the “log” and cinch off each piece with the floss to cut into rolls. Place in 9-by-13-inch baking pan that has been sprayed with nonstick cooking spray. Cover pan with a clean towel and let rise in a warm place about 30 minutes or until visibly increased in size. In the meantime, preheat the oven to 350 degrees.
When the rolls have finished rising, bake for 15 to 20 minutes, or until a light golden brown.
For the glaze: Melt butter in a small saucepan or in the microwave. Add the powdered sugar and enough orange juice to reach a smooth pouring consistency. Drizzle over warm rolls.
Recipe courtesy of: Savoring the Seasons with Our Best Bites by Sara Wells & Kate Jones