Ingredients:
0.5 Cup milk, whole warmed to 110 degrees
|
Directions:
In a large bowl, stir together the sugar, water, and yeast. Allow to proof for ten minutes.
In another large bowl, beat the butter until creamy, about 5 minutes. Blend in the honey and beat until thoroughly combined. Add the zests, extract, salt, and juice. Beat until well combined. (Mixture will look curdled.)
Refrigerate the egg whites, covered, until you are ready to bake the rolls. Add the egg yolks and whole eggs one at a time to the butter mixture, and beat in thoroughly. Add the yeast mixture and the milk and beat on low speed until thoroughly combined. Set aside.
Add the flour one cup at a time, beating thoroughly after each addition. Switch to a wooden spoon or dough hook when the dough becomes too stiff to beat. When the dough is pliable and only slightly sticky, turn it out onto a floured surface and knead vigorously for 10 minutes. (Alternatively, you can knead using the dough hook for 10 minutes.)
Place the dough into a large, oiled bowl, cover with a clean dish towel, and set it in a warm, draft-free place to rise until doubled in bulk, 1 to 1 1/2 hours.
Punch the dough down, turn it out onto a board, and allow it to rest for 10 minutes. Divide it into 24 equal-size pieces. Butter two 12-cup muffin tins.
Keep the rolls you are not working with covered with a dish towel. Take each piece of dough, flatten it into a 4-inch circle, and spread with 1 teaspoon marmalade in the center, leaving 1/2 inch of space around the edge. Carefully roll the dough into a cylinder, pinch the ends, and pull the ends under to make a round roll. Carefully place each roll into a muffin cup. When you have filled all the rolls, cover them with a dish towel and allow them to rise until doubled, about one hour.
Preheat the oven to 350 degrees.
Remove the egg whites from the refrigerator and whisk them until frothy. Using a pastry brush, paint the top of each roll. You will have egg white left over.
Bake a dozen at a time, until they are puffed and golden brown, and sound hollow when tapped, about 15 minutes. Cool on racks. |
