Deborah's Knotted Orange Sweet Rolls
User Reviews
5
Deborah's Knotted Orange Sweet Rolls
Description
Deborah's Knotted Orange Sweet Rolls start with a yeasted dough that includes warm water, scalded milk, eggs, and a good amount of orange zest for bright citrus flavor. After proofing and kneading with all-purpose flour, the dough develops a soft but structured texture. It is rolled out into a rectangle, topped with a spread of softened butter mixed with sugar and orange zest, and then cut and shaped into loose knots. Baking these rolls creates a light, tender crumb with a slightly sweet and buttery filling. Once cooled, they are drizzled with a glaze combining powdered sugar, orange zest, and juice that adds a tangy sweetness and shiny finish.
The rolls work well fresh for breakfast or brunch alongside coffee or tea. They can also be reheated in a warm oven to regain softness and warmth without drying out. Deborah’s updated shaping method includes spreading softened butter over the dough surface before knotting, which simplifies assembly and enhances the buttery flavor, though dipping strips in melted butter for a less sweet version is another option.
These sweet rolls highlight orange zest prominently, providing a fragrant citrus note balanced by a classic sweet dough and rich filling. They take some time to prepare due to rising, but the result is a flavorful and attractive pastry ideal for special occasions or weekend baking projects.
Ingredients
Orange Rolls
- 4 Tablespoons granulated sugar divided
- 2 Tablespoons active dry yeast
- 1/2 cup water warm
- 1 1/3 cups milk scalded, whole
- 2 egg large
- 1 1/2 teaspoons salt
- 1 Tablespoon orange zest (from 1 orange)
- 5 cups all-purpose flour (625g)
Filling
- 1/2 cup butter softened, salted
- 1/2 cup granulated sugar
- 2 Tablespoons orange zest (from 2 oranges)
Orange Glaze
- 1 1/2 cups powdered sugar
- 1 Tablespoon orange zest
- 2-3 Tablespoons orange juice
Instructions
- In a small bowl, combine warm water, 2 tablespoons of sugar, and the yeast and allow to proof until foamy, about five minutes. Meanwhile, scald the milk by heating it in a small saucepan over medium-high heat without stirring just until bubbles form around the edge of the pan and the milk starts to steam a bit. Remove from the heat and let cool for 10 minutes.
- Once the yeast has proofed, stir in the other 2 tablespoons of sugar and the salt. Add eggs and slightly cooled scaled milk along with 2 cups of the flour and orange zest. Beat with the paddle attachment until smooth, about 2 minutes.
- Switch to the dough hook. Add remaining flour 1 cup at a time, kneading until a smooth, soft dough is formed, about 5 minutes on medium speed. Transfer the dough to a large greased bowl and cover tightly with plastic wrap. Let the dough rise for one hour or until doubled in size.
- Roll out the dough into a large rectangle. Spread softened butter evenly over the surface of the dough, then sprinkle with granulated sugar and reserved orange zest.
- Fold one long edge of the dough over about 1/3 of the way, then do the same with the other side sort of like folding a piece of paper to fit in an envelope but lengthwise. Use a pizza cutter or sharp knife to cut into 16-20 strips that are about 1-inch wide.
- Pick up one strip of dough and cross the ends over to form a loop. Push one end of the strip through the loop to form a knot and place the roll on a baking sheet.
- Repeat with the remaining dough to shape all the rolls, then cover loosely with plastic wrap or a clean kitchen towel and let them rise for 30 minutes until puffy.
- Bake at 400°F for 8-10 minutes or until lightly browned on top.
- Make glaze by combining ingredients and whisking until smooth. Brush or drizzle glaze over the rolls, then let it set up for 30-45 minutes before serving.
Notes
- Reheat rolls in a 350°F oven for about 5-10 minutes to warm through without drying.
- Frozen rolls should be thawed at room temperature before reheating as above.
- Two shaping methods exist: one with softened butter spread on dough, another where strips are dipped in melted butter before knotting; the former yields sweeter, easier-to-shape rolls.
Nutrition Information
Show DetailsNutrition Facts
Serving: 24rolls
Amount Per Serving
Calories 181 kcal
% Daily Value*
| Calories | 181kcal | 9% |
| Carbohydrates | 30g | 10% |
| Protein | 3g | 6% |
| Saturated Fat | 2g | 10% |
| Cholesterol | 25mg | 8% |
| Sodium | 191mg | 8% |
| Sugar | 10g | 20% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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