They turned out to be more like GIANT orange sweet rolls. Like billowing out of the pan & how do I fit this in my mouth GIANT.
No one really minded their extra large size – it meant more deliciousness for breakfast.
Here are some things to note:
1. Your yeast needs to be fresh – so about less than 4 months old.
2. Yeast needs a warm, draft-free place to rise. I turned my oven on to 150 degrees F for 3-5 minutes. Then I turned it off, waited several minutes and than put my dough in to rise.
3. Yeast likes warm water, not hot. I didn’t use a thermometer, just used my best judgement between warm and hot.
4. Your dough may be a little sticky, and that’s fine. You want to add flour to your yeast mixture just until the dough is slightly pulling away from the sides of your bowl. If you add to much flour it will result in dry dough.
5. Let the dough rise in a large bowl (like very large bowl unless you want to clean up a spilled over doughy mess). Spray the bowl with cooking spray and if you’re covering it with plastic, spray that too.
Perfectly soft, sweet and orangey!
But not too orangey for those non-orange likers out there – be adventurous and give them a try.
Tomorrow I’ll have to have shredded wheat for breakfast to balance this out :-)