No Knead Nutella And Orange Rolls (Eggless)

I am guilty of overdoing the chocolate bit here. Dark Chocolate And Orange Biscotti and then Almond Brownies. Now Nutella and Orange Rolls. I could have been smart and said I am going to be doing some kind of a chocolate extravaganza on my blog. But I guess its only a little too late. Where is my time-machine when I need it?

You see, a chocoholic has little choice when she wakes up one day to realize her jar of chocolate hazelnut spread expires in just a few days. Unthinkable to waste all that chocolate, I can see you nod your head in agreement. A crying shame if a blogger doesn't take this opportunity to 'make' a post ( we all agree on this as well of course). 

So for starters, I make these easy easy rolls which need hardly any hands on time. The perfect thing as I had just enough time to make the dough the previous day, just enough time to shape the rolls and bake them first thing in the morning.

When Ree Drummond has tried 4 variations of the 'evil rolls', I can surely put another variation here. The ever popular Nutella and some grated orange zest in soft, sweet yeasted rolls. Hope this is forgivable. Greatest horror of horrors, I have had no time or opportunity to bake anything new (deliberation delayed this post), but thankfully have had just enough time to copy paste the text from Cinnamon Rolls. Hope this is forgivable as well.

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If you are new to working with yeast, please make sure you use good yeast and use it right. Here is my video on yeast and proofing it. 

Ingredients for dough :

Milk - 1 cup / 240 ml ( I used 2%)
Sugar - 1/4 cup / 50 grams
Vegetable Oil (or any flavorless oil) - 1/4 cup
Instant yeast (Or active dried yeast) - 1 1/4 teaspoon
All Purpose Flour - 260g (2 cups)  plus 33g (1/4 cup) Divided use
Baking powder - 1/4 teaspoon
Baking soda (scant, i.e, a little less than, just below the rim of the spoon) - 1/4 teaspoon
Salt - 3/4 teaspoon
Grated Orange zest - 3/4 teaspoon

For the filling: When you spread the Nutella, do remember that the dough is sweet too, so not do use too much. Toasted nuts will help temper the sweetness and up the yumm factor as well.

• Nutella or any chocolate hazelnut spread - 3 tablespoons (alter to suit your taste)
• Lightly toasted and chopped walnuts/ hazelnuts - 3 tablespoons ( optional but recommended)

Procedure: First things first - Mise en place. Measure out all your ingredients and keep them ready.

• Mix milk, sugar and vegetable oil in a pan, preferably one big enough to mix the dough in too, less cleanup later. Scald (heat until just before boiling) the mixture. Leave to cool for 45mins to an hour. The milk mixture must be lukewarm at the end of this period. In case you leave it for longer, just warm it till its lukewarm.

• When the mixture is lukewarm, add the instant yeast. (if using active dried yeast, leave it for about 5-10 minutes till frothy and then carry on). Whisk in the orange zest, make sure there are no clumps of it.
• Then add 260 grams of flour to the mixture. Stir to mix with a spatula, you will get a batter that's quite sticky. Cover and let the batter sit for 1 hour or till double. Mine took an hour. It may take lesser time if its warmer.
• Mix the 33 grams (1/4 cup) flour, baking powder, baking soda and salt. Add this to the flour mixture in the pan. Mix till everything comes together. It will still be very sticky. You could make the rolls straightway or refrigerate the dough. I would not attempt handling the sticky mass at this point of time. Chilling makes it easier to handle. So transfer it to a large box, close the lid loosely. The box must be large enough to allow the dough to more than double and still have some space left over. You don't want a mess in your fridge when you wake up! Divide dough into half, refrigerate and use separately if you can bake only one small tray at a time.
• When ready to make the rolls, before you even take the dough out of the fridge, get the below things ready. 
• Line your baking tin with parchment and grease the sides. I used a 9'' square tin and a smaller tin as I baked simultaneously in the microwave and OTG. You could also bake two separate batches, taking out only portion of the dough at a time. Have your silicon brush, soft butter, rolling pin, sharp knife or dough scraper, extra flour ready. Flour your work surface with enough flour. This being a sticky dough, it would otherwise be impossible to roll out. If you take the dough out first and then spend time on this, your dough will lose the firmness and will not be as easy to handle.
• Roll out the dough into a rectangular shape. I rolled it out into a 17'' x 11''rectangle aprox. This will be quite thin. Dust the dough and work surface with flour when necessary.
• Spread Nutella evenly and sprinkle the toasted nuts.
• Start from the opposite end of the dough, roll the dough neatly in a line towards you. Roll as tightly as possible. Pinch the seams to seal.
• Using a sharp knife or bench scraper (a bench scraper works really well for this), cut into1 inch thick slices and arrange in your pan(s). Place them spaced apart.
• Cover with a greased aluminum foil (not that they will rise vertically, but if the foil touches the dough, you want to be safe), let the the rolls double in size. This again took about 50 minutes. Preheat oven to 180 degrees C / 350 degree F towards the end of the rise time.
• Bake for 20 -25 minutes until golden brown or till the temperature on your instant read thermometer reads 200F.  Don't forget to watch them as they really swell as they bake!! The rolls in my OTG were done in 25 minutes, whereas the ones in the microwave took about 5-8 minutes longer. 
•  Brush the rolls with melted butter for a softer crust. Cool in the pan for 5 minutes, then completely on the rack.
•  
• If you are new to baking breads, do read the below posts for better success rates!.
  
  Know Your Yeast
  Basics About Yeast Breads

These rolls go to Susan's Yeast Spotting