Orange Sweet Rolls

These old-fashioned orange rolls bake up soft and fluffy, with a sweet and tangy orange glaze. Perfect for a cozy morning breakfast or brunch with the family!

Course Breakfast

Cuisine American

Keyword bread, orange, rolls

Prep Time 2 45

Cook Time 15

Total Time 3

Servings

Calories 265kcal

Author Sara Garska

Cost $6

Equipment

Stand or hand mixer for the dough
Medium sauce pan
Muffin tins or 9X14 baking pan

Ingredients

Dough Ingredients

2 packages yeast
1/4 cup warm water
1 stick salted butter
1 cup warm milk
1 teaspoon salt
1/2 cup sugar
1 cup cold water
2 eggs beaten
7+ cups all purpose flour

Orange Filling Ingredients

2 Tablespoons orange zest
1/2 cup fresh orange juice
1/2 cup butter
1 cup sugar

Instructions

Orange Filling Directions

Prepare the orange filling first. Combine the orange juice, sugar and butter in a saucepan and bring to a boil.
Gently boil for six minutes. Keep a close watch and stir often.
Remove from heat and allow to cool completely, stirring occasionally.
While the orange filling is cooling, prepare the dough recipe and let the dough do the first rising.

Dough Instructions

Dissolve the two packages of yeast in 1/4 cup warm water and set aside.
In a large bowl, soften one stick of salted butter.
To the butter add:
½ cup sugar, 1 tsp salt, 1 cup of warm milk, 1 cup of cold water, 2 beaten eggs, yeast mix, and 3 ½ cups of flour
Use a hand mixer to blend all of the ingredients together until there are no lumps and it is sticky and smooth. This step takes the place of lengthy kneading of the dough as it helps create a springy and stretchy dough. This is super important.
Now, start adding the rest of the flour. I like to add a cup at a time, until I’ve reached 6 ½ cups total. (There’s 3 ½ cups in stretchy mix and you add 3 more by hand) Stir in the flour with a heavy wooden spoon.
Add more flour, ½ cup at a time. You want your dough to be able to form a ball and not be too sticky. However, you don’t want to add too much flour. So, add just enough that your dough can be formed into a ball that is smooth and elastic. It’s okay if it’s a little sticky.
Dump this dough onto a clean surface. Knead it a little with your hands until it forms a real ball. You can use a little more flour if needed.
Wash out your big bowl and dry it. Add about 2 Tablespoons of light oil
Cover the bowl with plastic wrap and place somewhere out of any cold drafts. You don’t have to put it in a warm place but you don’t want an air conditioner vent or fan blowing on it.
Let the dough sit for about an hour and a half, until it fills the bowl. It will be soft to touch and about double in size.
Once the dough has doubled in size, punch it down.

Putting the Rolls Together

Roll the dough out into a 9X14 rectangle (you will have enough dough for two batches).
Gently spread the orange filling on top the dough.
Roll the dough up with the long side facing you. Gently lift dough and roll until it is all rolled up.
Cut the dough and filling into 12 rolls.
Place the individual rolls into muffin tins or into a 9X13 inch baking pan.
Bake for 15 minutes at 400 degrees.
Remove from the oven and turn the pan out onto a cookie sheet, so that the rolls are upside down and the glazed orange filling is on top and can cool.
To serve, turn right side up.

Notes

Nutrition information is an estimate.

Nutrition