Description
These Glazed Orange Rolls are soft, fluffy, and infused with a bright, zesty orange flavor. Perfect for breakfast or brunch, they feature a tender dough enriched with milk and eggs, a sweet orange-sugar filling, and a shiny orange glaze that adds the perfect finishing touch. The rolls are slightly sweet with fragrant orange zest and juice in both the filling and glaze, making them irresistible and fresh-tasting.
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
- 1/2 cup salted butter (softened)
Filling
- 1/3 cup granulated sugar
- 3 Tablespoons orange zest
Glaze
- 1 1/2 cups powdered sugar
- 3 Tablespoons orange juice
Instructions
- Activate Yeast: In a small bowl, combine 2 tablespoons of the granulated sugar with the warm water. Stir in the active dry yeast and let it sit for 5-10 minutes until it becomes frothy and bubbly, indicating the yeast is active.
- Prepare Milk: Scald the milk by heating it gently until just under boiling, then allow it to cool to lukewarm. This step helps improve the dough’s texture.
- Mix Dough Ingredients: In a large mixing bowl, combine the scalded milk, activated yeast mixture, remaining 2 tablespoons of sugar, eggs, salt, and softened butter. Stir to combine.
- Add Flour and Knead: Gradually add the all-purpose flour to the wet ingredients, mixing until a soft dough forms. Knead the dough on a floured surface or using a stand mixer fitted with a dough hook for about 8-10 minutes, until it is smooth and elastic.
- First Rise: Place the dough in a greased bowl, cover with a damp towel or plastic wrap, and let it rise in a warm place for about 1 hour or until it has doubled in size.
- Prepare Filling: While the dough rises, combine the 1/3 cup granulated sugar with the orange zest in a small bowl. Set aside.
- Roll Out Dough: After the first rise, punch down the dough and turn it out onto a floured surface. Roll it into a large rectangle, about 16×12 inches in size.
- Add Filling and Roll: Sprinkle the orange sugar mixture evenly over the rolled dough. Starting from one long edge, tightly roll the dough into a log. Cut the log into 24 equal slices.
- Second Rise: Arrange the slices cut side up on greased baking pans or lined with parchment paper, leaving space between them. Cover and let them rise for another 30-40 minutes until puffy.
- Bake Rolls: Preheat the oven to 350°F (175°C). Bake the rolls for 12 minutes or until golden brown on top and cooked through.
- Prepare Glaze: While the rolls bake, mix the powdered sugar with the orange juice to create a smooth glaze that is easily drizzle-able.
- Glaze and Serve: Remove the rolls from the oven and immediately drizzle the orange glaze over the warm rolls. Allow to set slightly before serving for the best flavor and texture experience.
Notes
- Scalding the milk improves dough texture and shelf life but allow it to cool before mixing with yeast to avoid killing it.
- Ensure water used for activating yeast is warm, not hot, to properly activate yeast.
- These rolls are best served warm but can be stored in an airtight container for up to 2 days and reheated gently.
- For a stronger orange flavor, increase the orange zest in the filling and glaze if desired.
- Softened butter in the dough ensures tender rolls; avoid melted butter as it can affect yeast activity.
