Sundays Are Chocolate

Happy Mother's Day

We are having some technical difficulties this morning.
A friend of mine served these great sweet rolls at a brunch and gave me the recipe. That was about ten years ago. Just getting around to making them. While the dough was rising clean, clean. Do some more work on the rolls clean some more. I must be honest I only tried one little piece and it was tasty with the orange and chocolate combo together. The rolls were light, fluffy and heavy at the same time go figure. The reviews coming back were great. Some warmed the rolls up and some ate them cold. I guess anything works.

Chocolate Orange Sweet Rolls with Orange Glaze

3/4 cup whole milk
1/4 cup plus 3 tablespoons orange juice
10 tablespoons unsalted butter, room temperature, divided
2 large eggs
3/4 cup sugar, divided
1 tablespoon finely grated orange peel
1 teaspoon salt
1 tablespoon rapid-rise dry yeast
4 cups all purpose flour
2/3 cup semisweet chocolate chops divided
1/2 cup whopping cream
2 tablespoon Grand Marnier or orange liqueur or orange juice
11/4 cups powdered sugar

Butter two 9 inch cake pans with 11/2 inch-high sides. Combine milk, 1/4 cup orange juice, and 4 tablespoons butter in small saucepan. Stir over medium heat until mixture register 120 F on thermometer. Whisk eggs, 1/4 cup sugar orange peel, and salt in large bowl.
Gradually whisk hot milk mixture in mixture. Stir in yeast, then flour. Knead dough on floured surface until smooth elastic, about 5 minutes. Place dough in lightly oil bowl; turn to coat. Cover with plastic wrap and let rise in a warm draft-free area until doubled in volume about 30 minutes.
Punch down dough and divide in half. Roll 1 piece of floured surface in 1/x12-inch rectangle. Spread with 3 tablespoons butter; sprinkle evenly with 1/3 cup chocolate chips and 1/4 cup sugar. Roll up form 1 long side; pinch log at seam to seal. Get your piece of dental floss unused (haha) wrap dental floss around roll and pull tight this will make an even cut and faster than a knife. Slice log into 12 rolls. Place rolls, cut side down and side by side, in single layer in 1 prepared pan. Repeat with remaining dough, butter, chocolate chips and sugar. Cover rolls loosely with towel; let rise until doubled in volume, about 30 minutes.
Preheat oven to 375 F. Stir cream and Grand Marnier in small bowl; drizzle mixture evenly over rolls. Bake until rolls are puffed and golden, about 25 minutes. Cool 15 minutes.
Whisk powdered sugar with enough orange juice to make thick glaze, adding 1 tablespoon juice at a time. Remove rolls from pan; spread with glaze. Serve slightly warm or at room temperature.