Best Spiral Rolls Recipes

ORANGE-HAZELNUT SPIRAL ROLLS

Steps:

• In a large bowl, combine 4 cups flour, potato flakes, sugar, yeast, salt and orange zest. In saucepan, heat the milk, butter, sour cream and water to 120°-130°. Add to dry ingredients; beat just until moistened. Add eggs; beat until smooth. Stir in enough remaining flour to form stiff dough. , Turn onto floured surface; knead until smooth and elastic, about 6-8 minutes. Place in greased bowl, turning once to grease top. Cover; let dough rest in a warm place for 20 minutes., Punch dough down. Turn onto a floured surface; roll into a 22x14-in. rectangle. For filling, combine butter, confectioners' sugar and nuts. Spread lengthwise over half of the dough. Fold dough over filling, forming a 22x7-in. rectangle. Cut into 7x3/4-in. strips. , Twist each strip 4 or 5 times and shape into a ring. Pinch ends together. Place on two greased 15x10x1-in. baking pans. Cover and let rise for 30 minutes or until doubled. , Bake at 375° for 17-20 minutes or until golden brown. Remove to wire racks. Meanwhile, in a saucepan, combine glaze ingredients over medium heat. Bring to boil; cook and stir for 3 minutes or until thickened. Remove from the heat. Drizzle over warm rolls.

ORANGE SPIRAL ROLLS

Steps:

• Place the water in the bowl of an electric mixer; sprinkle with yeast. Let stand until foamy, about five minutes. Add shortening, 1/2 cup sugar, and salt to bowl. Attach bowl to mixer fitted with the paddle attachment; beat until combined. Beat in eggs and half of zest until combined.
• With mixer on low speed, add flour, 1/2 cup at a time, beating until incorporated after each addition. Transfer to a floured work surface, and knead slightly to form a ball. Transfer to an oiled bowl, cover loosely with plastic wrap, and let rise until doubled in bulk, about one hour.
• Punch down dough with your hands, and replace plastic wrap. Refrigerate overnight. About four hours before serving, remove dough from refrigerator, and let stand at room temperature.
• Coat three 12-cup muffin tins with cooking spray. In a medium bowl, whisk together remaining 1/2 cup sugar and orange zest with the orange juice and melted butter; set aside. Divide dough into three equal pieces; cover with plastic wrap or a damp kitchen towel.
• On a lightly floured work surface, roll out one piece of dough into an 8-by-14-inch rectangle. Let rest a few minutes if dough resists. Brush dough with some of the orange mixture. Starting with one long side, roll dough into a tight cylinder. Cut crosswise into 12 slices.
• Repeat process with two remaining dough pieces. Place slices in prepared muffin tins. Cover loosely with plastic wrap sprayed with cooking spray. Let rise until dough fills cups, about 45 minutes.
• Preheat oven to 375 degrees. Brush tops of rolls with remaining orange mixture. Bake until golden brown, 10 to 12 minutes. Remove from oven, and serve warm.

ORANGE-HAZELNUT SPIRAL ROLLS

Steps:

• In a large bowl, combine 4 cups flour, potato flakes, sugar, yeast, salt and orange peel. In saucepan, heat the milk, butter, sour cream and water to 120°-130°. Add to dry ingredients; beat just until moistened. Add eggs; beat until smooth. Stir in enough remaining flour to form stiff dough. Turn onto floured surface; knead until smooth and elastic, about 6-8 minutes. Place in greased bowl, turning once to grease top. Cover; let dough rest in a warm place for 20 minutes.
• Punch dough down. Turn onto a floured surface; roll into a 22-in. x 14-in. rectangle. For filling, combine butter, confectioners' sugar and nuts. Spread lengthwise over half of the dough. Fold dough over filling, forming a 22-in. x 7-in. rectangle. Cut into 7-in. x 3/4-in. strips. Twist each strip 4 or 5 times and shape into a ring. Pinch ends together. Place on two greased 15-in. x 10-in. x 1-in. baking pans. Cover and let rise for 30 minutes or until doubled.
• Bake at 375° for 17-20 minutes or until golden brown. Remove to wire racks. Meanwhile, in a saucepan, combine glaze ingredients over medium heat. Bring to boil; cook and stir for 3 minutes or until thickened. Remove from the heat. Drizzle over warm rolls.

SPIRAL ROLLS

Steps:

• Stir together milk, yeast, and 1/2 tablespoon sugar and let stand until foamy, about 5 minutes. (If mixture doesn't foam, discard and start over with new yeast.)
• Pulse flour and butter in a food processor until mixture resembles fine bread crumbs, then stir together with salt and remaining 2 tablespoons sugar in a large bowl. Add yeast mixture and stir just until a dough forms.
• Turn out dough onto a work surface (not floured) and knead until smooth and elastic, 8 to 10 minutes. Transfer to an oiled large bowl and turn dough to coat. Cover bowl with plastic wrap and let dough rise in a draft-free place at warm room temperature until doubled in bulk, about 1 hour.
• Punch down dough and turn out onto work surface (not floured). Divide into 12 equal portions.
• Roll out 1 piece of dough into a 9- by 1-inch strip with a rolling pin, rolling and folding lengthwise and crosswise to make sides as straight as possible. Starting with 1 end, roll up strip and put, a spiral side up, in a muffin cup. Make 11 more rolls in same manner.
• Cover rolls loosely with oiled plastic wrap and let rise in draft-free place at warm room temperature until doubled in bulk, 1 to 1 1/2 hours.
• Preheat oven to 375°F.
• Lightly beat egg with 1 teaspoon water and gently brush tops of rolls with some egg wash.
• Bake in middle of oven until tops are golden and bottoms are golden brown and sound hollow when tapped, 18 to 20 minutes. Transfer to racks to cool completely.