This quick and easy recipe helps me use up some of those many tangerines I receive each Christmas.
Prep Time: 60 minutes
Bake Time: 13 minutes
Yield: 12 rolls
2 juicy tangerines
3 ½ cups King Arthur All-Purpose Flour
2 (¼ ounce) packages rapid rise yeast
1/3 cup granulated sugar, divided
1 teaspoon salt
½ cup (1 stick) unsalted butter, softened, divided
3 eggs, beaten
1 teaspoon cornstarch
1/3 cup confectioners’ sugar
1. Coarsely chop one- half tangerine. (Do not peel.) Place into food processor and finely chop. Spoon into measuring cup; add enough hot water to measure ½ cup. Set aside.
2. Juice remaining tangerines to measure 5 tablespoons. Add water if juice is too scantly. Set aside.
3. In mixer bowl with paddle, place 3 cups flour, yeast, 3 tablespoons sugar, and salt; stir until combined.
4. Warm chopped tangerine mixture to 120⁰F. Add to bowl, along with 1/3 cup butter and eggs. Change to dough hook and gradually add enough remaining flour to make a soft, smooth dough. Knead 5 to 8 minutes.
5. Place dough into greased bowl. Cover; let rise until double, 30 to 40 minutes.
6. On lightly floured surface, roll dough to 15 x 12-inch rectangle. Spread with remaining butter. Starting with 12-inch side, fold 1/3 dough over center, and fold over again to form a 12 x 5-inch rectangle. Pinch seams together.
7. Cut into twelve 1-inch strips. Stretch and twist dough, shaping into coils on greased or parchment paper-lined baking pans, tucking ends under. Cover; let rise in warm place until double, about 30 to 40 minutes.
8. Meanwhile, in a small saucepan, combine 4 tablespoons tangerine juice, remaining sugar, and cornstarch. Cook over medium high heat, stirring constantly, until thick. Cool.
9. Preheat oven to 375⁰F. Make indentations in centers of risen rolls. Fill each indentation with one teaspoon tangerine filling.
10. Bake 10 to 13 minutes to a delicate golden. Do not over bake. Remove to cooling rack.
11. Blend remaining tablespoon juice with confectioners’ sugar until smooth. Drizzle over warm rolls.
One roll provides approximately 264 calories; 6 g protein;41 g carbohydrate; 1 g dietary fiber; 9 g fat (5 g saturated);67 mg cholesterol; 56 mcg folate; 2 mg iron and 214 mg sodium.
Kansas Wheat Commission Test Kitchen Note
KWC Test Kitchen Note: If tangerines are not available, tangelos may be used in place of the tangerines.
Like many of today's home bakers, Lois Dowling became a baker by watching her mother as a youngster. Her baking talents were further refined by taking home economics classes in high school. Lois continued to bake, garden and sew while rearing three daughters; they have blessed her with eight grandchildren - all of whom especially enjoy Lois's breads and desserts. Lois, who hails from Tacoma, Washington, continues to volunteer, travel, bake, garden and sew - all at the young age of 81. She says a perfect day is "when the sun shines, which is extremely rare here!"