Category: Breakfast -

Orange Rolls     

Ingredients:
FILLING:
Freshly grated zest of 1 orange
1 cup granulated sugar
1½ teaspoons ground cinnamon
8 tbsp. (1 stick) unsalted butter, at room temperature

DOUGH:
8 tbsp. (1 stick) unsalted butter, at room temperature
1½ cups whole milk, warmed
1 tbsp. fresh orange juice
1 (0.25-ounce) packet (2¼ tsp.) active dry yeast
2 tbsp. granulated sugar
1 tsp. kosher salt
4½ cups bread flour, sifted, plus more as needed

ICING:
1½ cups confectioners’ sugar, sifted, plus more as needed
2 to 3 tsp. orange zest
2 to 3 Tbsp. orange juice

Preparation:
FILLING:
In a medium bowl, use a fork to stir the orange zest into the granulated sugar; let sit for a few minutes to infuse. With a spoon, stir in the cinnamon, then add the butter until well blended.

DOUGH:
In the bowl of a stand mixer fitted with the paddle attachment, beat the butter on medium-low speed for a few minutes until smooth. Scrape down the sides of the bowl with a flexible spatula.

Add the warm milk, orange juice, yeast, granulated sugar, salt, and flour. Beat on medium-low speed until a dough forms. If it is sticky, add a little more flour a tablespoon at a time; the sides of the bowl should be mostly clean.

Replace the paddle attachment with the dough hook (or use your hands and a floured work surface) and knead the dough on medium speed for 8 minutes. The dough should be smooth. Cover the bowl with a damp dish towel and let the dough rise in a warm, draft-free spot for 1 hour, or until doubled in size.

ROLLS:
Dust a rolling pin and your work surface with flour. Transfer the dough to the dusted surface and roll it out into a 16×10-inch rectangle. Spread the filling evenly over the dough, leaving a ½-inch margin on just one of the long sides.

Starting at the long side of the dough with no margin, roll it into a tight cylinder. Pinch the edges of the dough margin against the cylinder to seal.

Grease a 13×9-inch baking dish with vegetable oil spray.

Cut the log crosswise into 12 equal-size rolls and lay each one cut-side up in the baking dish so that they are touching one another. Cover the rolls again with a dish towel and let rise in a warm, draft-free spot for 30 minutes. (Alternatively, to bake the rolls the next morning, cover the baking dish with plastic wrap and refrigerate. In the morning, let the rolls rest at room temperature for 1 hour before baking, preheating the oven to 400°F during the last 30 minutes.)

While the rolls are rising, preheat the oven to 400°F. Bake the risen rolls 20 to 30 minutes, rotating the baking dish from front to back halfway through, until the tops are golden brown. Let cool in the baking dish for 5 to 10 minutes.

ICING:
In a medium bowl, use a fork to combine the confectioners’ sugar, orange zest, and orange juice, whisking until smooth, opaque, and barely pourable. Spread icing across the top of the warm rolls. Let the icing set for about 5 minutes before serving.

Date added: 2024-07-18
Number of visits: 636