Description
These Glazed Orange Rolls are soft, fluffy, and bursting with fresh orange flavor. Perfectly sweetened with a buttery orange zest filling and topped with a smooth orange glaze, these rolls make a delightful breakfast or treat for any occasion.
Ingredients
Scale
Dough
- 4 Tablespoons granulated sugar (divided)
- 2 Tablespoons active dry yeast
- 1/2 cup warm water
- 1 1/3 cups whole milk (scalded)
- 2 large eggs
- 1 teaspoon salt
- 5 cups all-purpose flour
Filling
- 1/2 cup salted butter (softened)
- 1/3 cup granulated sugar
- 3 Tablespoons orange zest
Glaze
- 1 1/2 cups powdered sugar
- 3 Tablespoons orange juice
Instructions
- Proof the yeast: In a small bowl, combine the warm water, 2 tablespoons of granulated sugar, and the active dry yeast. Stir and let stand until the mixture becomes foamy, indicating the yeast is proofed.
- Scald the milk: Pour whole milk into a small saucepan and heat over medium-high without stirring until bubbles form around the edges. Remove from heat and let cool for about 12 minutes until lukewarm.
- Prepare the dough mixture: Once the yeast is foamy, add the remaining 2 tablespoons of sugar and salt. Stir to combine. In the large bowl of a stand mixer fitted with the paddle attachment, add the yeast mixture, eggs, and cooled milk. Mix until combined, then gradually add two cups of flour and stir until smooth.
- Knead the dough: Switch to the dough hook attachment. Add the remaining flour one cup at a time, mixing on medium speed for about 5 minutes until a soft, elastic dough forms.
- First rise: Place the dough in a large greased bowl, cover with a kitchen towel, and let it rise in a warm spot for about 1 hour or until doubled in size.
- Prepare the filling: In a small bowl, mix the softened butter, granulated sugar, and orange zest until well combined. Set aside.
- Shape the rolls: Punch down the risen dough and roll it out into a large rectangle. Spread the orange filling evenly over the surface. Fold one long edge over about one-third of the way, then fold the other side over, folding the dough lengthwise like an envelope. Cut the dough into 24 strips about one inch wide.
- Form knotted rolls: Take each strip of dough and tie it into a large knot similar to tying a shoelace. Place the knotted rolls on greased baking sheets.
- Second rise: Cover the rolls with a kitchen towel and let them rise for 30 minutes, until puffy.
- Bake the rolls: Preheat the oven to 375°F (190°C). Bake the rolls for 11 to 12 minutes or until they turn light golden brown. Remove from oven and let them cool slightly on the baking sheets.
- Make the glaze: In a small bowl, whisk together the powdered sugar and orange juice until smooth.
- Glaze the rolls: Drizzle the orange glaze over the warm rolls and allow the glaze to set for about 30 minutes before serving. Enjoy your freshly baked glazed orange rolls!
Notes
- Make sure the milk is scalded and cooled; this improves dough texture and helps activate the yeast.
- Use fresh orange zest for the best flavor in the filling and glaze.
- Tie the dough strips gently to avoid deflating the dough.
- Serve the rolls warm for the best taste and texture.
- You can store leftover rolls in an airtight container for up to 2 days or freeze for longer storage.
