Orange Rolls Recipe
Make Orange Rolls Recipe now: fluffy, citrus-glazed rolls perfect for brunch.
Ingredients
- ½ cup warm milk (110-120°F) (120mL)
- ¼ cup granulated sugar (50g)
- 2¼ teaspoons active dry yeast (.25oz/7g packet)
- 4¼ cups all-purpose flour (plus more for dusting (510g))
- ½ cup orange juice (120mL)
- ¼ cup unsalted butter (melted and cooled (56g))
- 1 large egg (room temperature)
- 2 teaspoons vanilla extract
- 1 teaspoon salt
- ¾ cup granulated sugar (150g)
- 1 tablespoon all-purpose flour
- 2 tablespoons orange zest
- 6 tablespoons unsalted butter (room temperature (85g))
- 2½ cups powdered sugar (sifted (300g))
- 5 to 6 tablespoons orange juice (75 to 90mL)
- 2 tablespoons butter (melted and cooled)
- 1 teaspoon vanilla extract
- 1 teaspoon orange zest
- ¼ teaspoon salt
Instructions
Step 1: Activate the yeast and make the dough
In a warm bowl combine the warm milk, granulated sugar, and active dry yeast until the surface becomes slightly foamy; this is the sign the yeast is awake. Add the flour, orange juice, cooled melted butter, the room-temperature egg, vanilla, and salt, and fold together with a spatula until a shaggy dough forms. Transfer to the stand mixer fitted with the dough hook and knead on low for several minutes until the dough is smooth, springs back when pressed, and wraps cleanly around the hook. Remove the dough, place it back in the sprayed bowl, cover tightly with plastic, and let it rise in a warm spot until nearly doubled in size (about 1 to 1¼ hours), airy and slightly domed on top.
Step 2: Prepare the filling, roll into logs, cut and proof
Combine the granulated sugar and a tablespoon of flour in a small bowl, then stir in the orange zest and rub everything together with your fingertips until the sugar is fragrant and slightly moistened by the oils of the zest. Turn the risen dough onto a lightly floured work surface and press it into a rough rectangle; use a rolling pin to roll it into a neat 12×18-inch rectangle about ¼ inch thick, keeping the edges straight with a bench scraper. Spread softened butter evenly over the dough, leaving a thin ½-inch border, then sprinkle the orange-sugar mixture over the butter and press lightly to adhere. Starting with the long edge nearest you, roll the dough tightly into a log, seal the seam, and cut into twelve equal pieces (about 1½ inches each) using a serrated knife or dental floss. Arrange the rolls cut-side down, evenly spaced, in a lightly greased 9×13-inch rectangular baking pan so the sides just touch; cover with plastic and let them proof in a warm place until puffed and touching (about 45–60 minutes).
Step 3: Bake, make the glaze, and finish warm
After the final rise, bake the pan of rolls at 350°F until the tops are lightly browned and pillowy (about 22–25 minutes). Let the tray cool for about 20 minutes, then whisk the glaze in a large bowl by combining sifted powdered sugar with 5 tablespoons of orange juice, melted cooled butter, vanilla, orange zest, and a pinch of salt, adding the extra tablespoon of juice if the glaze needs loosening. Spoon and gently spread the glossy, slightly fluid glaze over the warm rolls so it pools in the seams and drips attractively down the sides; finish with a scattering of finely grated orange zest and serve warm.
Notes
- Use freshly zested oranges for the most fragrant filling.
- If yeast does not foam, check temperature and freshness and try again.
- Freeze unglazed rolls on a tray before bagging to prevent sticking.
- Warm rolls slightly before serving so the glaze pools attractively.
- Use dental floss for clean slices when cutting the rolled log.