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Orange Rolls from Scratch

homemade orange rolls on a crumpled pied of parchment with a jar of icing in the background

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Ingredients

Units Scale

Orange Roll Dough

  • 1/8 c warm water
  • 1/2 Tbs instant yeast
  • 1 large egg, cold
  • 1 large egg yolk
  • 56 g (1/4 c) unsalted butter, melted
  • 90 ml (1/4 + 1/8 c) milk
  • Zest of half a large orange
  • 50 g granulated sugar
  • 1/4 + 1/8 tsp salt
  • 300 g (2 1/2 c) all-purpose flour

Orange Filling

  • 56 g (1/4 c) unsalted butter, melted
  • 100 g (1/2 c) sugar
  • Juice of half an orange
  • Zest of 1/2 an orange

Orange Icing

  • Zest of 1/2 an orange
  • Juice of 12 oranges
  • 240 g (2 c) powdered sugar

Instructions

To Make the Orange Rolls

  1. Dissolve yeast in a small bowl with 1/8 cup warm water. Cover with a dry towel and set aside for 5 minutes. In a large stand mixer, mix together eggs, sugar, orange zest, and salt with paddle attachment. Set aside.
  2. In a small saucepan, melt the butter and add the milk. Slowly pour into egg mixture while mixer is on low or medium low speed.
  3. Add yeast mixture and 1 cup of flour and mix until the dough is smooth. Add remaining flour 1/2 cup at a time. Do not add more than 300 g (2 1/2 c) of flour, as this will dry the dough out. Cover dough with plastic wrap and place in refrigerator overnight.

Orange Filling

  1. Preheat oven to 350 F/ 175 C.
  2. To make the orange filling, combine orange zest, juice, butter, and sugar. Butter each muffin cup in a muffin pan, then set aside. Roll dough into a 12 x12 rectangle. Spread the melted butter and orange mixture on the dough leaving ½-inch border around the sides.
  3. On a floured pastry cloth or pie mat, roll dough into a log. Cut the roll into 12 slices and place in prepare muffin pan. Cover with a clean towel and allow to rise until double in size, about 60 to 90 minutes.
  4. Bake orange rolls for 10 -13 minutes or until golden brown. Immediately remove from oven and flip the rolls onto a cookie sheet or parchment so the orange glaze settles into the rolls. 
  5. Cool for at least 20 minutes before icing.

Orange Glaze

  1. To make the orange icing, whisk zest, orange juice, and powdered sugar until smooth. The consistency should be thin enough that it will spread out slowly over the rolls with a little help.
  2. Turn rolls right side up and drizzle with orange icing.
  3. These rolls are best eaten the first day but are still good the second day as well. 

Notes

This was adapted from Simply So Good.