Tuesday, June 28, 2011

Citrus Sweet Rolls & "Make-A-Mix" Recipe

  Remember the fantastic powder in the bottom of the can I told you about here? Well, here's another fantastic way to use it. My children eat all the THRIVE fruits as if they were candy (better than candy!), but are always hesitant about the Mandarin Oranges because they're tart. I love tossing a handful of the Mandarin Oranges into my smoothies (especially Orange Julius') but, as you know, I'm always looking for multiple uses for my THRIVE products. I have to insert a thank-you to my sister for introducing me to the recipe that inspired what's about to follow this introduction and I can I also say how much I am really going to love this recipe (I do need to input here that these are really more like the texture of a biscuit because of the lack of yeast, but they taste incredible!). 
  These rolls are a great substitute for normal yeast rolls for the following reasons:
-They take a fraction of the time to make (less than 45 minutes).
-They are quite healthy (even more so if you substitute whole wheat flour for the white).
-The recipe is shelf stable when made as a "Make-A-Mix".
-They can be made in an emergency-type situation because they don't require any electricity (think dutch-oven sweet rolls).

Citrus Sweet Rolls

2 1/2 c. THRIVE White Flour, plus more for dusting
4 Tbsp. THRIVE White Sugar, divided
1 1/4 c. buttermilk (3 Tbsp. + 2 1/4 tsp. THRIVE Powdered Milk + 1 1/4 c. water + 1 Tbsp. & 3/4 tsp. vinegar)
8 Tbsp. THRIVE Butter Powder, divided
1/3 + 1/4 c. THRIVE Mandarin Orange powder (can also make your own by crushing the fruit), divided
2-4 Tbsp. reconstituted THRIVE Instant Milk

  Preheat oven to 425 degrees. Spray a 9" round cake pan with cooking spray (or brush with additional butter).
  Whisk together flour, 2 tablespoons white sugar, baking powder, baking soda, salt and 2 tablespoons butter powder in a mixing bowl. Add buttermilk and 4 tablespoons water; stir with a wooden spoon until the liquid is absorbed (mixture will look very shaggy), about 30 seconds. Transfer dough to a lightly floured work surface and knead just until smooth (do not over-knead).
  With your hands, pat dough into a 9x12 inch rectangle. In a small bowl combine 4 tablespoons butter powder with 10 tablespoons very hot water; brush dough with half the butter, reserving the other half. Sprinkle dough with 1/3 cup mandarin orange powder (or a combination of mandarin oranges and pineapple; also very delicious) and 2 Tbsp. white sugar. Starting with a long side, begin rolling dough up jelly-roll style; pinch seam to seal. Roll the log seam side down and cut into 8 even pieces. Place one roll in the center of the prepared pan, then place the remaining rolls around the perimeter of the pan (seam side in). Brush the tops of the rolls with the remaining half of reserved butter (if necessary, zap it in the microwave for a few seconds to loosen it up). Place pan in the oven and bake 23-25 minutes. Prepare glaze while rolls bake.
  In a small mixing bowl combine 2 tablespoons butter powder, 1/4 cup mandarin orange powder and 6 tablespoons very hot water. Add powdered sugar and whisk to combine. Slowly add milk to create a thin glaze. Drizzle over baked rolls.
Please ignore the condition of my very well used cake pan.

 To create a "Make-A-Mix" from this recipe click here.
Ever think to recycle those fantastic THRIVE #10 cans?

Did you notice anything especially interesting about this recipe? Everything in it (with the exception of the vinegar) is THRIVE!

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