Orange Rolls
User Reviews
5
Orange Rolls
Description
These Orange Rolls begin with proofing yeast in warm water and sugar, then mixing with eggs, melted butter, salt, and flour. The dough undergoes repeated kneading and resting to build strength and elasticity essential for soft, fluffy rolls. Divided into portions, each is rolled into a rectangle, spread with a butter, sugar, and orange zest filling, then rolled and cut into sections resembling cinnamon rolls.
Baked in a muffin tin or similar pan, the rolls rise and develop a tender crumb with a moist interior and crisp edges. After cooling, they are topped with an orange glaze combining powdered sugar, zest, and juice for added sweetness and fresh citrus aroma.
The recipe includes make-ahead instructions to refrigerate the dough overnight for convenience and freezing tips to store baked rolls up to three months. Reheating is simple with a quick microwave burst, refreshing the warm, glazed texture.
Ingredients
Rolls:
- 1 3/4 cups water warm
- 2 Tablespoons active dry yeast
- 1/3 cup granulated sugar
- 2 large egg
- 1/2 cup butter (1 stick), melted
- 1 teaspoon salt
- 5 cups all-purpose flour
Filling:
- 1/2 cup butter (1 stick), softened
- 1/3 cup granulated sugar
- orange zest of 2 large oranges
Orange Glaze:
- 2 cups powdered sugar
- 1/2 teaspoon orange zest (from fresh orange)
- 2 Tablespoons orange juice freshly squeezed
Instructions
- Make dough: In a small bowl, add water, yeast and sugar. Let rest for 5 minutes, until foamy on top. In a large mixing bowl fitted with a dough hook, add eggs, butter, salt, flour and yeast mixture.
- Knead the dough with your mixer on medium speed for 3 minutes. Cover bowl with a towel and let dough rest for 10 minutes.
- Knead dough again for 3 minutes. Let rest for 10 minutes.
- Knead dough one more time for three minutes. Let rest again for 10 minutes.
- Divide the dough into 3 balls. Lightly flour your counter-top and roll each dough ball out into a 15''x8'' rectangle.
- Make filling: Mix 1/2 cup softened butter with 1/2 cup sugar and the zest of 2 oranges. Spread this mixture evenly over the three rectangles of bread dough.
- Roll-up each rectangle lengthwise into a long tube (similar to how you would roll cinnamon rolls). Use a sharp serrated knife to cut the dough into 1 1/2'' sections.
- Put each small dough round into a greased muffin tin. (You could also lay them in a greased baking dish, like cinnamon rolls, but we always make them in muffin tins!)
- Cover dough lightly with greased piece of plastic wrap and allow dough to rise once more, for 30 minutes. Bake at 400 degrees F for about 10-12 minutes. Remove from oven and drizzle with glaze.
- Glaze: Whisk powdered sugar, orange zest and orange juice until smooth. Drizzle over warm orange rolls.
- Orange rolls are best enjoyed fresh, the day they are made. Store leftoevers in an air-tight container for 1-3 days, or freeze.
Notes
- You can prepare the dough ahead by mixing and kneading, then refrigerate covered for several hours or overnight.
- Allow refrigerated dough to come to room temperature about one hour before rolling and filling.
- Fully cooled baked rolls can be frozen sealed up to 3 months and reheated briefly in a microwave.
- The orange glaze should be added fresh after reheating to maintain its brightness and flavor.
Nutrition Information
Show DetailsNutrition Facts
Serving: 36Serving
Amount Per Serving
Calories 156 kcal
% Daily Value*
| Calories | 156kcal | 8% |
| Carbohydrates | 24g | 8% |
| Protein | 2g | 4% |
| Fat | 5g | 8% |
| Saturated Fat | 3g | 15% |
| Cholesterol | 22mg | 7% |
| Sodium | 114mg | 5% |
| Potassium | 25mg | 1% |
| Sugar | 11g | 22% |
| Vitamin A | 175IU | 4% |
| Vitamin C | 0.5mg | 1% |
| Calcium | 6mg | 1% |
| Iron | 0.8mg | 4% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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