Orange Rolls
User Reviews
4.3
Orange Rolls
Description
This recipe begins by activating active dry yeast in warm water, which is added to a mixture of warm milk, sugar, oil, salt, flour, and egg to form a sticky dough. Additional flour is incorporated as needed while kneading until the dough is smooth and elastic. The dough is left to rise in a warm place until doubled in size.
The filling consists of softened butter combined with granulated sugar and fresh orange zest, which brings aromatic citrus notes to the sweet, buttery interior. The dough is rolled into a rectangle, spread with the filling, then rolled and cut into individual rolls. After another rise, they are baked until golden and tender. A glaze of butter, powdered sugar, and orange juice is applied to lend moisture and a tangy sweetness that accentuates the orange flavor. Optional zest garnish provides extra aroma and visual appeal.
These rolls are suitable for breakfast, brunch, or dessert where the fresh orange elements lighten their richness. The dough’s softness and the zest’s brightness create a pleasing balance of sweet and citrus that complements the buttery crumb.
Ingredients
Rolls:
- 1 package active dry yeast 2 ¼ teaspoons
- 1/4 /4 cup water warm
- 1 cup milk warm
- 1/4 /4 cup sugar
- 1/4 /4 cup canola oil or vegetable oil
- 1 teaspoon salt
- 3 cups all-purpose flour plus 3/4 cup more as needed
- 1 large egg
Filling:
- 1/2 /2 cup butter room temperature
- 1 cup granulated sugar
- 2 tablespoons orange fresh zest
Glaze:
- 4 tablespoons butter softened
- 1 cup powdered sugar
- ¼ cup orange juice
- 1 teaspoon orange zest optional, for garnish
Instructions
- In a small bowl, dissolve the yeast in the 1/4 cup warm water. Let it proof for 5 minutes which means it should bubble and foam.
- While yeast is proofing, in a large bowl of a stand mixer, stir milk, sugar, oil, and salt together until sugar is completely dissolved. Add 2 cups of flour and beat well. Add egg and stir in. Add proofed yeast to flour mixture and remaining 1 cup of flour. Dough will be sticky. Take about 3/4 cup of flour and slowly mix in a little at a time until dough starts to pull away from the sides of the bowl and is not sticky and is a soft dough. You will not need the entire amount! I usually use around 1/2 to 3/4 cup.
- At this point you can knead with a Kitchen Aid mixer or or place on a floured surface and knead until dough is smooth. Put dough into greased bowl and let the dough rise until double (about an hour) in a warm place.
- For the filling: combine the butter, sugar, and orange zest in a small bowl.
- Roll dough into a rectangle (about 17X12). Spread orange filling over dough. Starting with the long end roll up tightly and slice into 12 rolls. Place rolls cut side down in a greased 9x13 baking dish. Cover and let rolls rise a second time, at least 1 hour, in a warm place.
- Bake at 350 degrees for about 10-14 minutes or until tops are just turning golden brown. Do not overbake!
- While rolls are baking prepare the glaze. For the glaze: Mix together softened butter, powdered sugar, orange juice, and zest (if using). Add more juice or powdered sugar to your desired consistency. Brush glaze on baked rolls while still warm.
Notes
- Warm ingredients help activate yeast for proper dough rising.
- Gradually add flour during kneading to achieve a soft but manageable dough.
- Fresh orange zest in both filling and glaze highlights citrus flavor.
- Allow dough to rise fully between steps for tender texture.
- This version is adapted from Lisa Poulsen’s recipe with slight modifications.
User Reviews
Overall Rating
4.3
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