mornings at my house...

     I baked Orange-Chocolate Rolls yesterday morning.  Several of the rolls were sweet breakfast treats for my family; the others were delivered to a friend who just returned home from the hospital after heart surgery.

 
     Mix up the yeast dough, fill, and shape the day before you plan to serve the rolls; refrigerate overnight and bake the following morning.  Your house will smell divine...  I used recently-made candied orange rind in the filling for my rolls, along with bittersweet chocolate.  If you do not feel like taking the time to make candied orange rind, substitute 5 tablespoons orange zest for the 4 tablespoons citrus rind.  Orange and Chocolate... possibly my favorite flavor combination.

• an adapted recipe from Saveur, issue #144

• 1 1/4 cups milk, lukewarm
• 1 (1/4-ounce) package active dry yeast
• 1/3 cup sugar
• 2 tablespoons unsalted butter, melted, plus 14 tablespoons, softened
• 1 1/2 teaspoon kosher salt
• 1 large egg, lightly beaten
• 4 cups unbleached, all-purpose flour
• 1/2 cup packed brown sugar
• 2 tablespoons orange zest
• 3 cups confectioners' sugar, plus additional confectioners sugar for icing
• 1 teaspoon orange juice, plus additional orange juice for icing
• 1 teaspoon vanilla extract
• 4 tablespoons candied orange rind, finely diced
• 6 tablespoons bittersweet chocolate, chopped

1.  Combine the milk and yeast in a small bowl, along with a pinch of the 1/3 cup sugar.  Proof the yeast for about 10 minutes, or until foamy.  Pour the yeast mixture into the bowl of a standing mixer.  Stir in the remaining sugar, 2 tablespoons melted butter, 1 teaspoon salt, and the egg; add the flour and using a dough hook, mix on low speed until dough forms.  Increase speed to medium-high and beat until smooth, about 8 minutes.  Transfer the dough to a large, lightly-buttered bowl and cover with plastic wrap.  Place the dough in a warm spot until doubled in size, about 1 1/2 hours.
2.  Meanwhile, to make the filling: beat the 14 tablespoons of softened butter, brown sugar, and 2 tablespoons orange zest in a bowl on high speed of mixer until smooth.  Add remaining salt, confectioners' sugar, 1 teaspoon orange juice and vanilla; beat until smooth.  Transfer 1/3 cup of filling to a small bowl and reserve.
3.  Transfer dough to a lightly-floured work surface.  Using a rolling pin, roll dough into an 18-inch-by-10-inch rectangle.  Spread the filling evenly over the dough.  Sprinkle the candied orange rind and the chopped chocolate over the top of the filling.  Lifting up the edge of the long side of dough, roll it into a log.  Cut the log into 12 equal rounds.  Transfer rounds, cut side up, to a buttered 9-inch-by-13-inch baking dish; cover with plastic wrap and refrigerate overnight.
4.  Preheat oven to 375˚F.  Uncover rolls and bake on middle rack of oven until golden brown, about 25 minutes.  Remove from oven and let cool before drizzling the icing.
5.  To make the icing: Take the reserved filling; thin with orange juice and whisk in  enough confectioners' sugar to make an icing that can be drizzled over the baked rolls.

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