High Five Orange Rolls

The once a decade I bake something, this is what I bake. Amazing. I got this from http://www.fromkarenskitchen.com/recipes/breakfast/roll/high_five_orange_rolls.php

Yield

18 rolls

Roll Ingredients

1 tablespoon granulated (white) sugar
1 tablespoon active dry yeast
1 cup warm milk
1/2 cup warm water
1 egg, beaten
1/2 cup orange juice
1/2 cup butter, melted
1/4 cup instant vanilla pudding mix
1 tablespoon orange extract
5 cups bread flour, or more if needed
1 teaspoon salt

Filling Ingredients

1/2 cup butter, room temperature
2 tablespoons grated orange zest
1 teaspoon orange extract
3/4 cup granulated (white) sugar

Frosting Ingredients

1 (8 ounce) package cream cheese, room temperature
1/2 cup butter, room temperature
2 cups confectioners' (powdered) sugar
2 teaspoons orange extract
2 tablespoons milk, or more as needed

Directions

Sprinkle 1 tablespoon white sugar and the yeast over the warm milk and warm water in a bowl. Let stand until the yeast softens and begins to form a creamy foam, about 5 minutes. Mix in the egg, 1/2 cup orange juice, melted butter, vanilla pudding mix, and 1 tablespoon orange extract. Stir in 5 cups bread flour and salt. Add more bread flour if the dough is too sticky. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, 8 to 10 minutes.

Place the dough in an oiled bowl and cover with a clean cloth. Allow the dough to rise in a warm place until doubled in size, about 1 1/2 hours.

Combine 1/2 cup softened butter with the orange zest and 1 teaspoon orange extract in a small bowl until smooth. Set aside. Grease a baking sheet, or cover with parchment paper.

Turn the dough out on a floured surface and roll out into a 24 x 12-inch rectangle. Spread the butter mixture evenly over the dough, then sprinkle with 3/4 cup white sugar. Roll up the dough, beginning with the long side. Cut the dough into 18 1 1/2-inch rolls. Arrange the rolls cut-side up on prepared baking sheet. Cover with plastic wrap and refrigerate overnight.

Preheat oven to 350°F (177°C).

Remove the plastic wrap from the rolls and allow them to rise in a warm place for 30 minutes.

Bake in the preheated oven until golden brown, 25 to 30 minutes. Allow rolls to cool slightly before frosting.

While the rolls are baking, cream together the cream cheese and 1/2 cup softened butter until smooth. Stir in the confectioners' sugar and 2 teaspoons orange extract. Stir in milk, a little at a time, until frosting is smooth and spreadable. Spread the frosting over the slightly cooled rolls.

Instant Pot Italian Meatballs and Sauce

I got this from https://www.tastesoflizzyt.com/instant-pot-italian-meatballs/. I had to add more water than the recipe calls for - it kept burning. They called for 1/2 cup total. I say use a 1/2 cup on bottom and a 1/2 cup on top.

Ingredients

Meatballs

• 2 pounds lean ground beef
• 3/4 pound ground Italian sausage (hot, sweet or mild, depending on what you like)
• 4 large eggs
• 1 cup parmesan cheese
• ½ cup Italian breadcrumbs
• 1/2 teaspoon dried basil
• 1 1/2 tablespoons dried parsley
• 1 teaspoon garlic salt
• 1/4 teaspoon black pepper

Spaghetti Sauce

• 30 ounces tomato sauce (2 15 ounce cans)
• 14.5 ounces diced tomatoes, undrained (1 can)
• 6 ounces tomato paste (1 can)
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 1 teaspoon dried parsley
• ½ teaspoon black pepper
• ½ teaspoon salt
• ½ teaspoon garlic powder

For pouring overtop:

• 1 cup water (divided)

Instructions

Meatballs

• Mix together all ingredients for the meatballs in a mixer. Use a large scoop and then use hands to roll into packed meatballs. Make 24 large meatballs.

Spaghetti Sauce

• In a medium bowl, combine the ingredients for the spaghetti sauce. Pour 1/3 of the sauce into the bottom of the Instant Pot. Add 1/2 cup of water.
• Place meatballs on the bottom of the inner pot.
• Pour the remaining sauce over the meatballs.
• Gently stir together to coat the meatballs, being careful not to press together the uncooked meatballs.
• Pour the other 1/2 cup water over top the sauce.
• Close the lid on the pressure cooker and make sure the pressure valve is turned to Sealing.
• Set a manual cook time for 10 minutes on high pressure.
• Do a quick release when pressure cooking time has finished.
• Serve over your choice of pasta noodles, or on an open-faced sandwich bun with melted cheese.
• Serves 12 (2 meatballs each).

Asian Style Meatballs

Got this from https://www.melskitchencafe.com/asian-meatballs-with-chili-sauce/

MEATBALLS:

•  2 pounds ground meat (beef, pork, turkey or a combo - I used half beef, half pork)
•  1 cup panko or regular bread crumbs
•  1/4 cup chopped fresh cilantro
•  2 green onions, white and green parts finely chopped
•  2 large eggs
•  2 tablespoons soy sauce (I use low-sodium)
•  1 tablespoon finely minced ginger (or ginger paste)
•  3 cloves garlic, finely minced or 1/2 teaspoon garlic powder
•  1 teaspoon dried basil
•  Zest from 1 lime (about a teaspoon)
•  Pinch of crushed red pepper, more or less to taste (optional)

• SAUCE:

  •  1/3 cup soy sauce (I use low-sodium)
  •  1/3 cup sweet chili sauce (see note)
  •  1/4 cup fresh lime juice (from 2-3 limes)
  •  2 tablespoons brown sugar

  • INSTRUCTIONS

    1. Preheat the oven to 425 degrees F. Line a large, rimmed baking sheet with aluminum foil and lightly spray with cooking spray.
    2. In a large bowl, add the ground meat. Add all the other meatball ingredients and mix until well-combined (I just dig in there with my hands). Roll 2-3 tablespoons of the mixture into meatballs and place 1/2-inch apart or so on the prepared baking sheet.
    3. Bake for 20-25 minutes until cooked through (an instant-read thermometer should read 165 degrees F in the middle of a meatball).
    4. While the meatballs cook, whisk together all the sauce ingredients in a microwave-safe bowl or small saucepan and heat until simmering.
    5. Using tongs or a spatula, remove the meatballs from the baking sheet onto a plate or tray. Drizzle the cooked meatballs with the warm sauce and garnish with additional green onions and toasted sesame seeds, if desired. Serve the meatballs on their own or over brown rice, white rice, quinoa, etc.