Served at the South Seas Dining Room at the Polynesian Village Resort, these fluffy rolls have just a light aftertaste of citrus. A wonderful bread choice for dinners of poultry or fish.
Ingredients:
1/2 cup crushed orange (peel all skin & white pulp from orange segments & cut into tiny pieces to measure 1/2 cup)
1/4 teaspoon orange food coloring
1/2 teaspoon orange extract
2 tablespoons poppy seeds
2 eggs
1 1/2 cups cold milk
1/3 cup granulated sugar
1 1/2 packages active dry yeast
2 teaspoons salt
1/3 cup all purpose flour
4 1/2 cups bread flour
Combine orange food coloring, orange extract, poppy seeds and eggs with milk in mixing bowl. Using an electric mixer with a bread hook, mix together on low speed. (I don't have a bread hook so just mixed with a mixer, and then by hand). Add dry ingredients, blending into the liquid on low speed, then mix on medium speed for 15 minutes. Cover and let stand for 15 minutes.
Cut into 36 equal pieces and shape into round balls. Place on a greased baking sheet, barely touching. Cover and let rolls rise until double in bulk. Bake at 400 for 12 to 15 minutes until golden brown.
Ingredients:
1/2 cup crushed orange (peel all skin & white pulp from orange segments & cut into tiny pieces to measure 1/2 cup)
1/4 teaspoon orange food coloring
1/2 teaspoon orange extract
2 tablespoons poppy seeds
2 eggs
1 1/2 cups cold milk
1/3 cup granulated sugar
1 1/2 packages active dry yeast
2 teaspoons salt
1/3 cup all purpose flour
4 1/2 cups bread flour
Combine orange food coloring, orange extract, poppy seeds and eggs with milk in mixing bowl. Using an electric mixer with a bread hook, mix together on low speed. (I don't have a bread hook so just mixed with a mixer, and then by hand). Add dry ingredients, blending into the liquid on low speed, then mix on medium speed for 15 minutes. Cover and let stand for 15 minutes.