Friday, November 21, 2014

Gingerbread Bars


I love this time of year when so much of our baking involves lots of spice.  Spices were once prized as currency around the globe, indicating their special place in many cultures.  And wherever we call home, we find ourselves pulling out all our special recipes and spices to share with our closest friends and family during the holidays. 

The history of ginger goes back about 5000 years when it was used as a curative in Asia.  It eventually made its way to the Caribbean and West Africa and then on to Europe via India.  It is in the same plant family as cardamom, galangal and turmeric.

This recipe for Gingerbread Bars is a celebration of some of our favorite spices: ginger, cinnamon, nutmeg, allspice, cloves and black pepper.  Combine that with a tad of fresh grated ginger and a power dose of molasses and you have quite a heady mix.  And I must say, a touch of orange zest adds just the right note to tie it all together, so don’t leave it out!  I’ve also topped the bars with a thin layer of cream cheese frosting for a little bite of luxury. 

These bars are chewy, dense and rich, pretty good examples of pastries solidly in the holiday lane.  They are perfect with a steaming hot beverage, something to take the chill off these rainy days.  And YES, here in California we’ve had some much needed, much cherished rain lately.  I’ve almost forgotten the smell of fresh rain, the comforting sound of it, what my raincoat looks like.  So I’m really thrilled to see this storm front.  Odd, I know, but if you knew how parched our land is, how much of our agriculture is vulnerable, you’d join me in this celebration.  So in the spirit of the holidays along with some good rain, pull up a chair and sample a Gingerbread Bar.  If you’re a spice lover, it will be just the thing to prepare you for this season of spice.


Bench notes:
- The best way to grate fresh ginger is to use a microplane.
- This batter is quite thick.  It helps to use a small offset spatula (a favorite tool for pastry chefs!) to spread it evenly in the pan.  
- Because this is a thin bar, be sure not to overbake or they will be dry.  I started checking them at 20 minutes and wound up baking them about 23 minutes.  But every oven is its own beast, so keep a close eye on them.
- To avoid lumps in the frosting, have your cream cheese and butter at room temperature and sift the powdered sugar.  
- Store these bars in an airtight container in the refrigerator.  Bring to room temperature to serve.  Like most pastries loaded with spice, I think they are better the next day.


Gingerbread Bars
Makes 16 bars

1 3/4 cups (8 3/4 oz) flour
1/2 teaspoon baking soda
1/2 teaspoon salt
2 teaspoons ground ginger
2 teaspoons cinnamon
1/4 teaspoon allspice
1/4 teaspoon nutmeg
1/8 teaspoon cloves          
1/8 teaspoon black pepper                                  
4 oz butter (8 tablespoons) @ room temperature
3/4 cup (5 1/4 oz) brown sugar, packed
1/4 cup (1 3/4 oz) granulated sugar                                            
1 egg @ room temperature
1/4 cup (2 1/4 oz) molasses
2 teaspoons (1/2 oz) fresh ginger, grated
zest of 1/2 orange

4 oz cream cheese @ room temperature
1 1/2 oz (3 tablespoons) unsalted butter @ room temperature
1/4 teaspoon vanilla
1/2 cup powdered sugar (2 1/8 oz), sifted

Preheat oven to 350 degrees F.  Lightly grease a 9” x 9” square baking pan.  Line the bottom with parchment, leaving an overhang on 2 sides.

Sift together the flour, baking soda, salt and spices.  Set aside.

Cream the butter and both sugars until light and fluffy, about 3 minutes, scraping down the bottom and sides of the bowl once or twice.  Add the egg and beat until fully blended.  Mix in the molasses, grated ginger and orange zest.  Gradually add the flour mixture, beating just until blended.  Spread batter evenly in the prepared pan.

Bake until a tester inserted in the center comes out clean, about 22 - 24 minutes.  Cool on a wire rack for 15 minutes.  Use the overhanging parchment to gently lift the pastry out of the pan.  Peel off the parchment and cool completely.

Beat cream cheese and butter until creamy. Add the vanilla and blend. Gradually add powdered sugar and beat until smooth.  Frost the cooled bars.

Friday, November 14, 2014

Spiced Sweet Potato Pie


The season for holiday pies is upon us.  I’ll be baking the ritual pumpkin and pecan pies that families long for at this time of year but I’m also interested in the legendary sweet potato pie.  It has a long and cherished Southern tradition where sweet potatoes were introduced in colonial times.  For many families across the nation, no holiday would be complete without it.

I’ve crafted this recipe with less sugar than usual to showcase the wonderful natural taste of the sweet potato, which is quite sweet on its own.  I roast the sweet potatoes with melted butter and spices to enhance and concentrate all the luscious flavors.  And for something a bit different, I’ve added a half-piece of star anise, which I think blends seamlessly with the cinnamon, nutmeg and allspice and lends a very subtle but distinctive edge that I find really delicious.  Buttermilk gives the whole mix a very slight tang that I think is irresistible.  Taken all together, it's easy to see how this pie will be kept in rotation as a sumptuous end to soul-soothing hearty meals during the cozy fall and winter months.

Whatever your plans for the holidays, try and sneak in a few new ideas and surprises for your table.  Here’s to enjoying every luscious bite the season has to offer!


Bench notes:
- The dough comes together very quickly in a food processor.  It will not look like a smooth dough but rather like a moist and lumpy cottage cheese.  


But once it's gathered and wrapped tightly in a piece of plastic wrap and given a chance to rest in the refrigerator, it becomes a very nice and soft pliable pastry dough.  The important thing is to keep visible pieces of butter in tact and avoid blending it all into the flour.  
- Chilling the tart dough is important to relax the gluten and allow the moisture to be absorbed by the flour.  Also chill the tart shell once it's formed to help maintain its shape during baking.
- The pastry dough can be made 1 - 2 days ahead and chilled.  Any longer than that and it starts to discolor and turn grey.
- I use a lightly floured silpat to roll out my dough.  It helps to prevent the dough from sticking and makes it a lot easier to handle without excessive use of flour.
- I used a 14” x 4 1/2” tart pan with removable bottom but a 9” pie or tart pan will also work.
- When I have the desired shape and thickness of the tart dough rolled out, I fold it half for the rectangle tart pan (or in quarters for a round pie or tart pan) to make it easier to lift and fit into the pan without stretching or tearing.
- Instead of vanilla, flavor the whipped cream garnish with a light splash of rum, whiskey, Grand Marnier or maple syrup. 
- I used about half of the whipped cream in a pastry bag fitted with an Ateco #9828 open star pastry tip to garnish the pie.

 

Spiced Sweet Potato Pie
Serves 8

Pastry Dough
1 1/4 cups (6 /14 oz) flour
2 teaspoons (8 grams) sugar
1/4 teaspoon salt
4 oz (8 tablespoons) cold unsalted butter
1/4 cup + 1 tablespoon (2 1/2 oz) cold water

Pie Filling
1 1/2 lbs (about 2 medium) sweet potatoes
2 oz (4 tablespoons) unsalted butter, melted
zest of 1/2 orange                           
1 teaspoon cinnamon                               
1/4 teaspoon freshly ground nutmeg
1/4 teaspoon allspice
1/2 star anise

1/2 cup (3 1/2 oz) dark brown sugar, packed                                                                
1/2 cup (4 oz) buttermilk                                        
1 teaspoon vanilla
1/4 teaspoon salt
3 eggs @ room temperature

Garnish
1 cup (8 oz) heavy cream
1 tablespoon (13 grams) sugar
1/2 teaspoon vanilla

Preheat oven to 350 degrees F to roast the sweet potatoes.  Have your pie or tart pan at the ready.

For the pastry dough, place the flour, sugar and salt in the bowl of a food processor.  Process to combine.  Cut the cold butter into 1/2” pieces, add to the flour mixture and process for about 5 seconds.  Add the cold water and pulse about 15 times. The dough will look lumpy like cottage cheese.  Gather the dough and place on a piece of plastic wrap.  Wrap tightly, shaping into a flattened disc or rectangle as you seal it tight.  Chill the dough at least 30 minutes or overnight.

When you’re ready to roll out the dough, remove it from the refrigerator and rest it on a lightly floured work surface for a few minutes so it can soften just a bit to prevent cracking. Then roll the dough out to an 1/8” thickness in whatever shape will fit your pie or tart pan, gently lifting and moving the dough after each roll and keeping your work surface lightly floured as needed.  Brush off any excess flour. Fold the dough in half or quarters and lift it onto your pie pan.  Unfold and ease the dough into the bottom and corners.  Form the edges of the crust by pressing or crimping the dough along the perimeter, trimming away any excess dough. Chill while you organize the remaining ingredients.

Peel the sweet potatoes and cut into small chunks.  Place them in an 8” square baking dish and toss with the melted butter, orange zest and spices to evenly coat.  Bake until tender, about 45 minutes, tossing once or twice to baste.   Remove from the oven and discard the star anise piece.  Cool. 

Place the roasted and cooled sweet potatoes along with any remaining butter into the bowl of a food processor. Add the brown sugar, buttermilk, vanilla and salt and process until smooth.  Add the eggs and process until thoroughly combined.

Pour the filling into the prepared pastry-lined pie or tart pan.  Bake at 350 degrees F for 45 – 55 minutes, until the pastry is browned and a toothpick inserted in center comes out clean.  Remove and place on a wire rack to cool.

When ready to serve, whip the heavy cream, sugar and vanilla until medium soft peaks form.  Gently lift the pie from the removable tart bottom if using and place on a platter.  Serve with a dollop of whipped cream.

Friday, November 7, 2014

Honey Shortbread


Although cookies are loved and appreciated any time of the year, we’re getting awfully close to that time when they’re enthusiastically celebrated.   This season will lead us to our kitchens to create platters and packages full of the best recipes we save all year to share with our cherished crew.

Shortbread is a cookie that showcases the flavor of pure butter.  It’s characteristically quite subtle and not very sweet.  But I wouldn’t necessarily say it’s humble; it’s actually quite grand.  The beauty is found in its unfettered simplicity. 

If you love honey, this shortbread is for you.  The recipe is a very quick mix in a food processor and then off to a long slow toasting in the oven.  Unlike most other shortbread, this one takes on a lot of color.  The aroma is enticing and I would say it's a very nice beginning to the oncoming cookie extravaganza.  Although shortbread is fairly delicate and not suited to rough transport, it will always add beautifully to your cookie platter.


Bench notes:
- Cut the butter into 1/2” pieces and keep it chilled in the refrigerator until it's time to add it.
- After pressing the dough into the prepared pan, I use the bottom of a measuring cup to press gently into the surface and smooth out my finger impressions.  Dip the cup into flour for a very light dusting if it's sticking in any way.
- If you happen to under bake the shortbread, cut into pieces and toast in the oven for an additional few minutes.
- Scoring the shortbread when it comes out of the oven and cutting into pieces with a very sharp knife while it is still warm will give you nice clean slices instead of jagged shards.
- I keep the ingredients here very simple to let the honey shine.  But if you are so inclined, you could add an extra pinch of salt, a slight hint of spice or a few sliced almonds.
- If you prefer a sweeter cookie, increase the sugar to 1/4 cup.



Honey Shortbread
Makes 18 pieces

1 1/2 cups (7 1/2 oz) flour
3 tablespoons (39 grams) sugar
1/4 teaspoon salt
6 oz (12 tablespoons) cold butter, cut into 1/2” pieces
3 tablespoons (2 1/2 oz) honey
1 teaspoon vanilla

raw turbinado sugar for sprinkling

Lightly grease an 9 1/2” tart pan with removable bottom.

Place the flour, sugar and salt in the bowl of a food processor and process to combine.  Add the butter and process just until it looks like coarse meal.  Add the honey and vanilla and process until the dough starts to form clumps.  Place the clumps of dough in the prepared tart pan and press them flat into an even layer using your hands, making sure to press the edges down so they won't burn.  Sprinkle with raw turbinado sugar.  Chill until the oven is ready to go.

Preheat oven to 325 degrees F.  

Bake the shortbread until a golden brown, about 45 – 50 minutes.  Place on a wire rack and, using the sharp tip of a knife, score just the surface of the shortbread into portions.  Cool for 10 minutes, then gently remove from the pan.  Use a sharp chef’s knife to portion into pieces, wiping the blade clean after each cut.  Cool completely.

Friday, October 31, 2014

Yogurt Panna Cotta with Tangerine & Pomegranate


This dessert really couldn’t be any easier.  Panna cotta takes very little effort but offers more than a satisfying return.  This is especially true if you’re looking for a delicious dessert that isn't overly rich.  There are no egg yolks, butter or heavy cream involved.  If you love creamy custards and crème brulee, this is their lightweight cousin.

The basic premise to panna cotta is to heat the milk or cream with the sugar to dissolve it thoroughly.  It’s typically not very sweet and most often served in a plain vanilla but can also be flavored in a number of ways. Liquefied gelatin is added to set it and then it’s chilled.  It can be served plain or with fruit or a sauce.

This panna cotta is made primarily with plain yogurt for a slight tang.  The same method is used for the base and then the yogurt and flavoring are whisked in at the end.  Super easy and care free. 

For color and an extra element of tartness, I’ve garnished this dessert with tangerine segments and pomegranate seeds.  It makes a colorful and festive presentation on the table as the rain clouds roll in.


Bench notes:
- Substitute 1/2 vanilla bean for a richer flavor.  Split, seed and add to milk as it simmers.  Steep for about 20 minutes then remove the pod.
- To bloom gelatin, always sprinkle it slowly into cold water rather then pouring cold water directly on the powder or it will clump.  I use a small pyrex cup for this.
- I used Greek yogurt but any plain variety will do.
- Adjust the sugar, lemon juice, vanilla and salt to your own taste.  I kept the sugar on the low end because the fruit is moistened with a simple syrup.
- Salt is very important for enhancing the flavor of desserts made with dairy products.  We’re not looking for a salty taste, just a brightened and heightened flavor.  Keep adding a few grains at a time until the flavor pops.  You’ll know when you get there.
- The gelatin in this panna cotta is kept at a minimum, just enough to give it a little body but not enough to interfere with the texture of the yogurt.
- Some people liquefy gelatin in a microwave but I find it's just too easy to overheat and ruin it.  It can't be boiled or it loses its thickening properties.
- If you find yourself in the mood for a sublime custard, try Vanilla Pudding.


Yogurt Panna Cotta with Tangerine & Pomegranate
based on an idea from Williams-Sonoma
Makes 6 servings

1 1/2 tablespoons cold water                                          
1 teaspoon powdered gelatin
1 cup (8 oz) milk                                         
1/4 cup + 2 tablespoons (2 3/4 oz) sugar
pinch salt                                                                                         
2 cups (16 oz) plain yogurt
1 teaspoon lemon juice
3/4 teaspoon vanilla

1/3 cup (2.6 oz) water
1/3 cup (66 grams) sugar
1 tablespoon lemon juice
3 large (about 1 1/4 lbs) tangerines or 2 large oranges
1/4 cup + 2 tablespoons pomegranate seeds

For the panna cotta, place the cold water in a small heatproof dish.  Bloom the gelatin by sprinkling it slowly over the cold water.  Do not stir.  Let it sit for 5 minutes until the gelatin fully absorbs the water.

Place the milk, sugar and a pinch of salt in a saucepan.  Bring it to a slow simmer and heat until the sugar is fully dissolved.  Take off the heat.  Liquefy the gelatin by placing the bottom of the dish in a pan with about an inch of low-simmering water.  The gelatin will melt in a minute or so.  Add the liquefied gelatin to the milk mixture and blend thoroughly. Whisk in the yogurt, lemon juice and vanilla.  Taste and adjust for salt.  Pour into six ramekins or cups and chill until set, about 2 hours.

For the fruit, place 1/3 cup water and 1/3 cup sugar in a saucepan and bring to a boil until the sugar is fully dissolved.   Remove from the heat and whisk in the lemon juice.

Using a very sharp knife, slice off both ends of the tangerines or oranges.  Then slice off the peel and white pith, following the contour of the fruit to maintain its shape.  Cut on either side of each segment to extract the fruit.  Do this over a bowl to catch the juices.  When ready to serve, combine the tangerine or orange segments and pomegranate seeds with some or all of the sugar lemon syrup.  Top each panna cotta with spoonfuls of fruit.

Friday, October 24, 2014

Pumpkin Bread


This is the time of year when loaf cakes and tea breads seem so perfect.  They’re handy to serve for brunch, afternoon guests or meetings or to give as gifts of appreciation to friends, family and those who serve us well throughout the year.

I’m keeping it very basic here with this Pumpkin Bread.  It’s a simple mix with lots of spice, a snip of molasses to deepen the flavor and some buttermilk to tenderize the texture.  It’s a soft cake with an open crumb, a very good version of this seasonal staple.  Although I left it unembellished, it’s wonderful to add a handful of toasted nuts or dried cranberries, raisins, chocolate chips or a couple of tablespoons of finely diced crystallized ginger to the batter.  Or top with an orange glaze for a more formal presentation.  

Here’s to the spirit and irresistible aromas of the holiday pastry season!

Bench notes:
- This recipe can be easily doubled.  Use one 15 oz can of pumpkin.
- Spices make the world go 'round and this is a good time of the year to inventory your spice collection.  Stock up or refresh your supply.  I recommend buying at your local bulk grocery store.  I love Vietnamese Cinnamon.  I also use a lot of allspice because I love the way it bolsters everything else.  Whole nutmeg is very inexpensive as is a nutmeg grater.
- More delicious loaf cakes for this time of year: a festive Walnut Brandy Cake, a rustic Honey Spice Cake or the beautifully rich Chocolate Date Nut Cake.


Pumpkin Bread
Makes 1 loaf

1 1/2 cups (7 1/2 oz) flour                                
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt         
1 1/4 teaspoons cinnamon                      
1/2 teaspoon ginger
1/4 teaspoon freshly ground nutmeg
1/4 teaspoon allspice
1/8 teaspoon cloves
1/2 cup (4 oz) canola oil
1/2 cup (3 1/2 oz) granulated sugar        
1/2 cup (3 1/2 oz) dark brown sugar, packed                                                         
2 large eggs @ room temperature
1 cup (8 oz) solid-pack pumpkin                                                             
2 tablespoons (32 grams) molasses
1 teaspoon vanilla
1/4 cup + 2 tablespoons (3 oz) buttermilk @ room temperature

Preheat the oven to 350 degrees F.  Lightly grease an 8 1/2" x 4 1/12" loaf pan and line with a piece of parchment paper large enough to form an overhang on both sides along the length of the pan.

Sift the flour, baking powder, baking soda, salt and spices.  Set aside.

Whisk the oil, both sugars and eggs until thoroughly combined.  Blend in the pumpkin, molasses and vanilla.  Add a third of the flour mixture alternately with half the buttermilk, beginning and ending with the flour and mixing just until blended.  Pour the batter into the prepared the pan.

Bake until a toothpick inserted into the center comes out clean, about 45 - 50 minutes.  Cool on a wire rack for 20 minutes.   Run a thin knife around the edge of the pan to loosen and carefully remove from the pan using the parchment overhang to assist.  Remove the parchment and cool completely.

Friday, October 17, 2014

Pumpkin Pecan Cinnamon Rolls


I’m finally getting into the swing of October and the seasonal enjoyment of pumpkin.  It’s hard to believe it’s that time of the year but here we are.  The chill is in the air and the leaves are swirling at our feet.  I love the light at this time, bright and overcast mingling together, the fog horn bellowing the incoming rush of morning dew.

I do really love pumpkin desserts and pastries so this preparation comes easily and with pleasure.  I’ve been wanting to get my hands back to working with yeast so I’ve made some basic cinnamon rolls with an added layer of pumpkin that’s been sweetened and spiced.  It’s just enough to ease into the pumpkin season and add a note of fall to your brunch table.  It won’t be long before we’re assembling our favorite pumpkin pies, swooning with glee at the bounty of fall.


Bench notes:
- If you're leery of working with yeast, this is a pretty simple formulation and one that isn't likely to cause any panic.  The simple and most important rule to follow is to dissolve your yeast in liquid that is 110 - 115 degrees F.  It should feel very warm, not hot.  I usually just let my tap water run to its hottest temperature, measure out what I need and place a thermometer in the measuring cup.  I let it cool just a bit and when it reads 110 - 115 degrees, I whisk in the yeast and then a pinch of sugar.  (Yeast feeds on sugar but yeast activity may decrease if it comes into direct contact with sugar or salt, so dissolve the yeast in water first, then add the sugar.)   I then set it aside to proof for about 10 minutes while I assemble all the other ingredients.  By the time I'm set to work on the recipe, the yeast is foamy and ready to go.
- If you're not sure whether the dough is ready after the first rise, just press your index finger about 1 1/2" into the dough.  If the indentation stays, the dough has completed the first rise.
- After the first rise, the dough is "punched down" to release the carbon dioxide and even out the temperature.  But rather than punching, gently press the air out with your hands.
- To avoid adding any additional excess flour when shaping the dough, I like to roll it out on a silpat.  No need for any dusting of flour.
- If you're using a glass pyrex baking pan, check the rolls after about 20 - 25 minutes in the oven.  Glass conducts heat more efficiently than metal.
- I place the pan of rolls on a baking sheet before it goes into the oven to prevent the bottoms from getting too brown.
- Everything you wanted to know about working with yeast can be found at Red Star.
- Some more of my favorite delicious pastries for pumpkin mania:  Pumpkin Pear & Pecan Streusel CakePumpkin Pecan Madeleines, Pumpkin Pie Pecan Squares and Pumpkin Cinnamon Swirl Yeast Bread


Pumpkin Pecan Cinnamon Rolls
Makes 9 rolls

Yeast Dough
1/4 cup (2 oz) warm water (110 -115 degrees F; warm but not hot on your wrist)
1 packet active dry yeast
pinch sugar
3 oz (6 tablespoons) unsalted butter
1/2 cup (4 oz) milk                                                                   
1/4 cup (1 3/4 oz) sugar
1/2 teaspoon salt
1 1/2 teaspoons vanilla                                                                 
2 eggs
2 3/4 (13 3/4 oz) - 3 cups (15 oz) flour

Pumpkin Filling
15 oz can of unsweetened pumpkin puree                   
1/4 cup (1 3/4 oz) granulated sugar
3 tablespoons (39 grams) dark brown sugar, packed                                                           
1/4 teaspoon salt
1/2 teaspoon cinnamon                
1/4 teaspoon ginger                                  
scant 1/8 teaspoon cloves
1/2 teaspoon vanilla extract

Pecan Streusel Filling
3/4 cup (5 1/4 oz) brown sugar, packed
3/4 cup (2 1/2 oz) chopped toasted pecans                  
1 teaspoon cinnamon                   
zest of 1 medium orange
2 oz (4 tablespoons) cold unsalted butter

Glaze
1/3 cup (40 g) powdered sugar
1 tablespoon milk
1 1/2 teaspoons orange juice                  
1/2 teaspoon lemon juice             
few grains salt
           
For the yeast dough, place warm, not hot, water into a bowl and sprinkle the yeast over it.  Whisk to combine and add a slight pinch of sugar.  Whisk and set aside while you gather and prepare the other ingredients.

Cut the butter into 1/2” pieces and place in a saucepan with the milk.  Heat the milk and butter together just until the butter melts.  Take off the heat and add the sugar, salt and vanilla.  Combine with the yeast mixture and whisk in the eggs.  Switch to a fork and stir in 2 3/4 cups of flour.  If necessary, keep adding flour 1 tablespoon at a time until the dough is no longer sticky. 

Place the dough on a work surface and knead until soft and elastic.  Grease a large bowl with oil and transfer the dough to the bowl.  Toss the dough over once to coat the top of it with oil.  Place a piece of plastic wrap across the top of the bowl and set in a warm place to double in size, about 1 hour.

For the pumpkin filling, whisk together all ingredients until thoroughly blended.  Chill until ready to assemble.

Prepare the streusel by combining the brown sugar, pecans, cinnamon and orange zest. Cut the butter into small pieces and work it into the nut mixture with your fingers until it's moist and crumbly.  Chill until ready to assemble.

Lightly grease a 9” square baking pan and line with a piece of parchment paper large enough to form an overhang on two sides.  Set aside.

When the dough has completed its first rise, gently press on it to deflate it.  Place on a work surface with a very light dusting of flour.  Roll the dough out evenly to an 12” x 18" rectangle.  Spread the pumpkin filling over the surface, leaving a 1 1/2” border along the top of the long side.  Sprinkle the pecan filling evenly over the pumpkin.  

Starting with the long side nearest you, gently lift the dough and fold it over about 1”.  Continue rolling up the pastry until you get to the end, doing your best to keep the sides of the roll even.  Pinch and seal the dough.

Using a sharp serrated knife, cut the roll into 9 pieces, each one about 2” wide.  Carefully place the slices cut side up in the prepared pan 3 per row, leaving some space between for the rolls to expand.  Set the pan aside in a warm spot to rise for an additional 45 minutes.

Preheat the oven to 350 degrees F.  

When the oven is ready, place the pan of rolls on a baking sheet and bake until lightly browned, about 30 minutes.  Set on a wire rack for 10 minutes.  Gently lift the rolls out of the pan using the paper overhang to assist.  Cool completely. 

For the glaze, sift the powdered sugar into a bowl and whisk in the milk, orange and lemon juice and a few grains of salt until smooth.  Drizzle over the top of the cooled rolls.