Orange Rolls • Granulated Sugar • Active Dry Yeast • Water • Whole Milk • Eggs • Salt • Orange Zest (from 1 orange) • All-Purpose Flour Filling • Salted Butter • Granulated Sugar • Orange Zest (from 2 oranges) Orange Glaze • Powdered Sugar • Orange Zest • Orange Juice
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 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 scalded milk.
Add 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 ⅓ 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 the glaze by combining ingredients and whisking until smooth. Brush or drizzle glaze over the rolls.
Then let them set up for 30-45 minutes before serving.
Just the scent of orange zest and freshly baked, buttery rolls is enough to start anybody drooling!
These citrus rolls are soft, fluffy, and brushed with a sweet orange glaze that makes them extra special. We love them with ham for Easter or Christmas dinner or as a special breakfast or brunch addition, but they can really be enjoyed all year round.
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