I made Trishie’s Chocolate and Orange Bread Pudding from this site, and I thought that making this warm orange sauce would improve it and give me more of the orange taste I was looking for. Serve with warm bread pudding; pound cake and crepes would also be tasty accompaniments.
| Prep Time: | 15 mins |
| Cook Time: | 25 mins |
| Additional Time: | 15 mins |
| Total Time: | 55 mins |
| Servings: | 12 |
| Yield: | 12 rolls |
Ingredients
- 3 cups all-purpose flour
- 2 tablespoons white sugar
- 2 teaspoons coarse ground black pepper
- 2 (.25 ounce) packages fast-rising yeast
- 1 teaspoon salt
- 1 ¼ cups water
- 3 tablespoons soft margarine
- 1 egg
- 1 ½ cups all-purpose flour
- 1 egg yolk
- 1 tablespoon water
Instructions
- Preheat oven to 375 degrees F (190 degrees C). Grease a tube pan.
- Stir together 3 cups of flour, the sugar, pepper, yeast, and salt together in a large bowl.
- Heat water and margarine to 130 degrees F (54 degrees C) in a saucepan over low heat. Pour the hot water-margarine mixture into the flour; quickly stir a few strokes to combine. Stir in 1 egg, beat the mixture to form a loose batter, and stir in 1 1/2 cups of flour. Knead the dough on a floured work surface until smooth and elastic, about 4 minutes.
- Divide the dough into 12 equal-sized pieces, form them into rolls, and place them into the bottom of the prepared pan. Set the pan into a sink of hot water (about 115 degrees F/46 degrees C) until the rolls have doubled in size, about 15 minutes. Beat egg yolk with 1 tablespoon of water until thoroughly combined; brush the dough with the beaten egg yolk mixture.
- Bake in the preheated oven until golden brown, about 25 minutes.
Nutrition Facts
| Calories | 217 kcal |
| Carbohydrate | 39 g |
| Cholesterol | 33 mg |
| Dietary Fiber | 2 g |
| Protein | 6 g |
| Saturated Fat | 1 g |
| Sodium | 234 mg |
| Sugars | 2 g |
| Fat | 4 g |
| Unsaturated Fat | 0 g |
Reviews
We really like this bread really tasty! Crunchy outside and soft inside!
This recipe has a lot of potential but is pretty bland as is. Of course, there is the punch of the pepper which is great but the rest of the bread is doughy and flavorless. I like the idea of making them as rolls in a 9×13 pan and maybe adding some flavor to the dough. A mix of whole wheat and regular flour might help. Very easy. Upon further review (and eating leftovers!) I need to downgrade this – the bread is really not even worth eating, sorry.
I’m telling you, I had my doubts about this one, but this is so wonderful served with soup or stew! It is a denser hearty bread that cant go unnoticed at the table. Will definitely make again.
Tis bread was super easy to make and it tasted very good. It was a bit dense but went well with the soup that I served it with. I highly recommend this recipe
hey this is a really good recipe…the dh and sil really like them…well me too…they turned out nice and fluffy and soft and kinda crispy on the outside…i did the dough thingy in the bread machine and then made them into regular buns and put into a 9 x 13 pan…added two extra teaspoons of pepper but will add one more (=5) next time…(we LUV course ground blk pep) and i used olive oil instead of margarine…for sure will recommend and make again…thanks for sharing the recipe…
Mine came out a little dry and overall, not that interesting. I did substitute whole wheat flour for about half the total flour.
the bread bakes as one. Think of this recipe like that of a monkey bread. Once the individual pieces rise, it will bake as a whole loaf. Hope that helps you.
Great taste! I made this with whole wheat flour instead of all purpose flour and honey instead of sugar. I love the light airy texture!