Tangerine Bread Rolls

I've been making a lot of bread during the pandemic, occasionally venturing beyond my tried and true recipes to experiment. These sweet rolls have a hint of tangerine. Paired with a sweet and tart whipped cream spread (featuring this must-have secret ingredient), they're heavenly. 

 

Tangerine Bread Rolls

                                                                1/4 c. butter                            3 c. flour

                                                                1/4 c. milk                                1 1/2 tsp yeast

                                                                1/4 c. tangerine juice             1/2 tsp salt

                                                                2 T tangerine zest                   2 T sugar, plus extra for rolling

                                                                2 eggs

Heat the butter and milk until they reach 110°F. Stir in the tangerine juice, beating until well-combined. Add the zest and the eggs. Stir in 1 cup of the flour, the yeast, the salt, and 2 T sugar. Beat for 2 minutes at medium speed. 

Stir in the remaining flour in 1/2 cup increments until the dough is soft. Turn it out onto a lightly floured board and knead until smooth and elastic, approximately 10 minutes.  Place the dough in a lightly greased bowl, cover with plastic wrap, and let rise for 1 hour or until doubled. 

Punch the dough down, then divide it into 12 pieces. Shape each into a ball, roll them in the extra sugar, and place them in a greased 9" round cake pan. 

Cover loosely with plastic wrap and let rise again for an hour. Remove the plastic wrap, then bake the rolls at 350°F for approximately 30 minutes or until golden brown. 

These rolls are fantastic as is, warm from the oven. But for an especially decadent treat, whip up this tangy sweet spread. 

1 c. whipped cream

1 c. powdered sugar

1 tsp. tangerine juice

citric acid* to taste, just a sprinkle (affiliate link)

1 tsp. tangerine zest

Fill a small ramekin with whipped cream, then set it aside. In a separate bowl, combine the powdered sugar and tangerine juice. It should be the consistency of a syrup; adjust as needed with juice or powdered sugar. Sprinkle in some citric acid. Spoon the syrup over the top of the whipped cream, then sprinkle with zest. To eat, spread with a knife or dip pieces directly in.  

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*Citric acid is a magic ingredient. A tiny sprinkle of it will provide a subtle boost of flavor to all sorts of drinks, desserts, and other dishes; add more and you get a delicious tart bite. Roll homemade candies in it for an extra-sour experience that rivals the most tart commercial candies. It basically keeps forever, although once you have it, you'll start finding more and more uses for it!