Nutella and Orange Rolls

Nutella and Orange Rolls are easy to make and yummy in taste. It is a yeast roll which are made with simple ingredients and the end result is spectacular. And the best part is that it is no-knead recipe. Yes, you heard it right!

I have got a couple of bread and rolls recipes in my kitty and have started making them one by one. Last week was my trial with Nutella and orange rolls. It is a simple recipe. Water, milk, sugar, yeast, orange zest and oil are combined with flour and the resulting dough mixture is left to rise. After the first rise, you roll it out  smear one side with Nutella, roll it and cut into pieces. The rolls are then left for second proofing and once the rolls have risen, they are baked and voila! your rolls are ready.

 

Here are some snaps for you to go though the process followed by the recipe:

Sugar and milk

Active Dry Yeast

Initial Dough Mixture

Rolls ready for the second rise

Rolls after second rise, ready to go into oven

Nutella and Orange Rolls

Nutella and Orange Rolls Recipe:

Ingredients:

Milk - 1 cup / 240 ml
Sugar - 1/4 cup / 50 grams
Vegetable Oil (or any flavorless oil) - 1/4 cup
Active dried yeast) - 1 1/4 teaspoon
All Purpose Flour - 260g (2 cups)  plus 33g (1/4 cup) Divided use
Baking powder - 1/4 teaspoon
Baking soda (scant, i.e, a little less than, just below the rim of the spoon) - 1/4 teaspoon
Salt - 3/4 teaspoon
Grated Orange zest - 3/4 teaspoon

For the filling: 

Nutella or any chocolate hazelnut spread - 3 tablespoons (alter to suit your taste)
Lightly toasted and chopped walnuts/ hazelnuts - 3 tablespoons ( optional but recommended)
  

Procedure: First things first -  Measure out all your ingredients and keep them ready.

• Mix milk, sugar and vegetable oil in a pan, preferably one big enough to mix the dough in too, less cleanup later. Scald (heat until just before boiling) the mixture. Leave to cool for 45mins to an hour. The milk mixture must be lukewarm at the end of this period. In case you leave it for longer, just warm it till it's lukewarm.
• When the mixture is lukewarm, add the active dry yeast, leave it for about 5-10 minutes till frothy. Whisk in the orange zest, make sure there are no clumps of it.
• Then add 260 grams of flour to the mixture. Stir to mix with a spatula, you will get a batter that's quite sticky. Cover and let the batter sit for 1 hour or till double. Mine took an hour. It may take lesser time if its warmer.
• Mix the 33 grams (1/4 cup) flour, baking powder, baking soda and salt. Add this to the flour mixture in the pan. Mix till everything comes together. It will still be very sticky. You could make the rolls straightway or refrigerate the dough. I would not attempt handling the sticky mass at this point of time. Chilling makes it easier to handle. So transfer it to a large box, close the lid loosely. The box must be large enough to allow the dough to more than double and still have some space left over.
• When ready to make the rolls, before you even take the dough out of the fridge, get these things ready. Line your baking tin with parchment and grease the sides. Have your silicon brush, soft butter, rolling pin, sharp knife or dough scraper, extra flour ready. Flour your work surface with enough flour. This being a sticky dough, it would otherwise be impossible to roll out. If you take the dough out first and then spend time on this, your dough will lose the firmness and will not be as easy to handle.
• Roll out the dough into a rectangular shape of 17'' x 11''rectangle aprox. This will be quite thin. Dust the dough and work surface with flour when necessary.
• Spread Nutella evenly and sprinkle the toasted nuts.
• Start from the opposite end of the dough, roll the dough neatly in a line towards you. Roll as tightly as possible. Dust fingers with flour if the dough feels sticky. Pinch the seams to seal.
• Using a sharp knife or bench scraper, cut into1 inch thick slices and arrange in your pan(s). Place them spaced apart.
• Let the the rolls double in size. It might take 45-60min. Preheat oven to 180 degrees C / 350 degree F towards the end of the rise time.
• Bake for 20 -25 minutes until golden brown. 
• Brush the rolls with melted butter for a softer crust. Cool in the pan for 5 minutes, then completely on the rack.