Orange Sweet Rolls
Light and fluffy yeast rolls infused with orange zest, with a sweet orange butter filling, and drizzled with bright citrus glaze. These orange sweet rolls are perfect for breakfast and spring brunch.
Servings 12 servings
Calories 617kcal
Equipment
Ingredients
- 1 Tablespoon instant yeast
- 1/2 cup warm milk
- 1/2 cup orange juice
- 3 to 3 1/4 cups Unbleached All-Purpose Flour
- 2 tablespoons granulated sugar
- 1 egg well beaten
- 1 teaspoon salt
- 3 tablespoons butter softened
Orange Filling
- 1/2 cup softened butter
- 1 cup sugar
- 2 tablespoons grated orange zest
Orange Glaze
- 1 cup powdered sugar
- 1-2 tablespoons freshly squeezed orange juice
- 1/2 teaspoon grated orange rind/zest reserved from the filling above
Instructions
For the Dough:
- Whisk the warmed milk, orange juice, butter and sugar together in a large liquid measuring cup, and set aside.
- Combine 3 cups of flour, yeast and salt together in the bowl of a standing mixer fitted with a dough hook. With the mixer on low speed, add the milk mixture and egg. Mix until the dough comes together, about 2 minutes.
- Increase the mixer to medium speed and knead the dough until it is smooth and elastic, about 10 minutes (knead for 15-18 minutes by hand).
- The dough should be smooth and supple. If after 5 minutes of kneading, the dough is still overly sticky, add 1/4 cup flour 1 tablespoon at a time until the dough clears the sides of the bowl but has a slight tacky feel when pressed between your fingertips.
- Turn the dough into a lightly greased bowl, cover the bowl with plastic wrap, and allow the dough to rise until puffy, 1 to 2 hours.
For the Filling
- Combine all the filling ingredients (reserving 1/2 teaspoon orange zest for the glaze) in a small bowl and mix well. Set aside.
Shaping the Sweet Rolls
- Lightly grease a 9×13 pan, and set aside.
- Transfer the dough to a clean and lightly floured work surface. Pat the dough to flatten and then roll the dough into an 16 x 12 -inch rectangle.
- Spread the prepared filling evenly over the dough, leaving a 1-inch bare edge along one long side .
- Starting with a long edge, roll the dough into a long log (don't roll too tightly, or the centers of the rolls will pop up during baking). Make sure to finish up at the edge that isn't brushed with milk or butter. Brush that edge with water and pull it up over the log, pinching to seal. Roll the log so it's seam-side-down on your work surface.
- Use a serrated knife to gently cut 12 equally sized rolls; you may also loop dental floss around the log at each interval and pull, which gives you a nice, clean cut. Transfer the rolls to the prepared 9x13 inch cake pan, leaving about 1-inch between each roll.
- Cover the rolls with lightly greased plastic wrap, and set them aside to rise until doubled, the amount of time this takes will depend on the warmth of your kitchen, about 45 minutes to 1 1/2 hours.
- Baking the Sweet Rolls
- Bake the rolls in a preheated 350°F oven for 20 to 25 minutes, reversing the pan midway throughbaking. They should be just slightly golden brown. Remove the sweet rolls from the oven, and allow them to cool slightly, as you prepare the glaze..
Nutrition
Serving: 1g | Calories: 617kcal | Carbohydrates: 114g | Protein: 12g | Fat: 12g | Saturated Fat: 7g | Polyunsaturated Fat: 4g | Cholesterol: 44mg | Sodium: 274mg | Fiber: 3g | Sugar: 35g