This is how it all played out: A few weeks ago, I saw on Facebook that Ree (aka The Pioneer Woman) was going to be in Boston to do a presentation/cookbook signing. At long last, I would FINALLY get the chance to meet the woman. I’ve followed Ree’s site for a long time, I’ve watched her show on The Food Network, and we’ve had lots of fun chats on Twitter.
As soon as I learned about her upcoming appearance in Boston, I enthusiastically posted on Facebook about how thrilled I was to give Ree a big hug (I may or may not have threatened a butt pinch as well).
That was a few weeks ago.
And I forgot to put it on the calendar.
And I went on a press trip to Ohio.
And life has just made me crazy.
It wasn’t until I saw a message from her late one night on Twitter saying she was in Boston that I remembered about the signing… but, alas, I had a meeting scheduled for that time and couldn’t go.
Emoticon: sad face.
After I got over my initial sorrow, I decided to open up the cookbook Ree sent me (with an inscription that was very kind… there’s nothing more flattering than being called “dashing” and “talented” by a beautiful woman in a cowboy hat (well, that’s what I imagine she was wearing when she wrote it)) and make something in honor of her recent visit. There were a few recipes that jumped out at me, but I kept going back to her orange sweet rolls. I just happened to be having some breakfast guests over this past weekend for the St. Patrick’s Day festivities and thought these suckers might help with absorbing some of the booze we’d be consuming (it worked).
I normally don’t have a sweet tooth when it comes to breakfast, but I do have a soft spot for any kind of sticky/morning roll… whether it has pecans, cinnamon, or, in this case, orange marmalade. They were really easy to whip up (though, be sure to give yourself enough time to let the dough rise) and they were the perfect way to start our day of drinking (we served them with some mimosas and Irish coffees).
Ok… ok. I’ll stop talking about the rolls and move onto the giveaway. Actually, I won’t. I lied. First, I want to talk about why I love this book so much: Ree’s personality shines through in each personal anecdote and recipe. It has wonderful pictures and it’s cute and clever and it reminds us that cooking is fun. Sometimes I think some of us who spend our days writing and reading and taking photographs of food all day can sometimes forget that it’s important to have fun. So, thank you Ree!
Now, onto the giveaway!!! Five lucky readers will be receiving a SIGNED copy of Ree’s newly released book, The Pioneer Woman Cooks: Food From My Frontier. That’s right! There will be FIVE WINNERS!
THIS GIVEAWAY IS CLOSED! THE PEOPLE WHO WERE RANDOMLY SELECTED WERE:
Jennifer Hutson (commented on March 20, 2012 at 9:18 pm)
Shannon Odom (commented on March 21, 2012 at 4:56 pm)
Caroline (commented on March 22, 2012 at 11:56 am)
Angela (commented on March 22, 2012 at 1:56 pm)
Shelly (commented on March 24, 2012 at 6:22 am)
To enter this giveaway, leave a comment telling me what your favorite breakfast/brunch food is.
This giveaway will close on Monday, March 26, 2012 12:00 PM EST. I’ll pick 5 winners via random.org and those people will be contacted via e-mail. One entry per person and entrants must have a US mailing address (sorry international friends) and provide a valid email address. Best of luck!
Note: The recipe doesn’t specify the baking dish, but I made these in a 15 x 10 x 2 Pyrex baking dish.
Orange Sweet Rolls
makes approx. 48 rolls (though, it depends on the thickness that you cut them)
2 cups whole milk
1/2 cup granulated sugar
1/2 cup vegetable oil
2 1/4 teaspoons active dry yeast
4 1/2 cups all purpose flour
1/2 rounded teaspoon baking powder
1/2 rounded teaspoon baking soda
2 teaspoons salt
1/2 cup (1 stick) butter, melted
8 tablespoons orange marmalade
1 cup lightly packed brown sugar
1/4 teaspoon salt
Zest and juice of 2 oranges
1 cup powdered sugar
Dash of salt
1/2 cup whole milk, more if needed for pourable consistency
4 tablespoons (1/2 stick) butter, melted
1. In a large saucepan over low heat, heat the milk, granulated sugar, and oil until warm but not hot. Add the yeast and 4 cups of flour, then mix and transfer to a bowl. Cover and let it rise for at least an hour.
2. Stir in the remaining 1/2 cup flour, the baking powder, baking soda, and salt.
3. Roll the dough into a long rectangle, about 30 inches wide by 10 inches deep. You’ll want it to be as thin as you can get so that you can add plenty of goo.
4. Drizzle the melted butter all over the surface of the dough. Use your fingers to smear it all around so that it coats evenly.
5. Spread the orange marmalade all over the buttered dough, distributing it as evenly as you can.
6. Sprinkle plenty of brown sugar all over the marmalade…
7. And finish with a light sprinkling of salt to offset the sweetness.
8. Using both hands ina back-and-forth motion, gradually roll the dough toward you into one long log.
9. Pinch the seam to seal it.
10. Slice the log-o’-dough into 1/2 inch pieces.
11. Preheat the oven to 375 degrees F. Place the rolls in a buttered baking dish and allow them to rise for 20 minutes. Bake for 15 to 17 minutes.
12. While the rolls are baking, make the icing. Add the zest and juice of 2 oranges to a bowl.
13. Add the powdered sugar and salt…
14. Some whole milk.
15. And some more melted butter because the recipe doesn’t already have enough. Just kidding on that last part.
16. Whisk it together until it’s nice and smooth and lovely. Your kitchen smells like oranges! Unless you’re making this in the garage. In that case, your garage smells like oranges.
17. Pull the rolls out of the oven when they’re golden brown and drizzle on the icing right off the bat.
18. The piping hot rolls will suck that gorgeous icing right down into their crevices and the whole thing pretty much becomes a miracle.
Serve them warm.