Cranberry Orange Olive Oil Rolls
Dough:
1 3/4 c. warm water
1 t. active dry yeast
2 T. sugar
3 t. salt
4 3/4 c. all-purpose flour, divided
1/2 cup The Tasteful Olive Blood Orange infused extra virgin olive oil
Orange filling:
1 c. light brown sugar
2 oranges, zested
3 T. freshly squeezed orange juice
1 T. The Tasteful Olive Blood Orange infused extra virgin olive oil
6-8 oz. fresh cranberries
Icing:
1 c. powdered sugar
2 T. milk of choice
1/2 t. vanilla extract
In an electric mixer bowl combine warm water, yeast, and sugar, let sit for about 5 minutes until yeast starts foaming. In a large bowl, whisk together the salt, flour, and olive oil. Using a bread hook, turn the mixer on low and add the flour mixture a little at a time. Mix until the dough comes together into a sticky dough, adding more flour if needed. Let the dough knead for about 5 minutes on medium-low speed until dough is smooth and uniform. Cover the bowl with plastic wrap or a damp, clean kitchen towel, and put somewhere warm to rise until doubled in volume (1-2 hours).
Make the filling: Combine the sugar with the orange zest, orange juice, and olive oil until you have a thick mixture. Butter or oil a 9x13-inch baking pan. When the dough has risen, punch it down and turn it out onto a lightly floured surface. Roll it out into a large rectangle that is a bit under 1/2-inch thick. Spread the filling mixture onto the dough, and add the cranberries. Gently roll the dough up tightly, starting at the long end. Slice into 12 slices, set them inside the baking dish, cover with a clean dish cloth, and allow to rest 30-45 minutes.
Preheat the oven to 350. Bake the rolls for 35 to 40 minutes, until the rolls are nicely browned on top and baked through. While the rolls are baking, make the icing by whisking together powdered sugar, milk and vanilla extract. Drizzle over the rolls while they are still warm and serve immediately.
