Description
Delight in these soft, fragrant Orange Rolls made with a rich, buttery dough infused with bright orange zest. Perfect for breakfast or a sweet snack, the rolls are rolled with a luscious orange-sugar butter filling and baked to golden perfection.
Ingredients
Scale
Dough Ingredients
- 1 cup milk
- 1/2 cup butter
- 1/2 cup sugar
- 3/4 teaspoon salt
- 1 tablespoon active-dry yeast
- 1/4 cup warm water
- 1 tablespoon sugar (for yeast activation)
- 2 eggs, beaten
- 4 1/2 cups all-purpose flour
Filling Ingredients
- 1/2 cup sugar
- 1/2 cup butter, softened
- Zest of 2 small oranges (or 1 large orange)
Instructions
- Prepare the Milk Mixture: In a medium saucepan over medium heat, combine milk, butter, sugar, and salt. Stir constantly until the butter melts completely. Remove from heat and let the mixture cool until lukewarm to avoid killing the yeast.
- Activate the Yeast: In a large bowl, mix the active dry yeast, warm water, and 1 tablespoon sugar. Let sit for 10 minutes or until the mixture becomes foamy, indicating the yeast is active.
- Combine Dough Ingredients: Add the lukewarm milk mixture to the foamy yeast mixture. Stir well, then add the beaten eggs. Gradually incorporate all 4 1/2 cups of flour, mixing to form a soft dough.
- First Rise: Cover the bowl with a clean cloth or plastic wrap and let the dough rise in a warm place until doubled in size, about 1 to 2 hours.
- Prepare Filling: While the dough is rising, mix together the softened butter, sugar, and orange zest until well blended. Set aside.
- Divide and Shape Dough: Punch down the risen dough and divide it in half. Place one half on a floured surface, generously flouring your hands to handle the sticky dough.
- Roll and Fill: Roll the dough into a large rectangle. Spread half of the orange filling evenly over the dough. Starting from the long side, roll the dough lengthwise tightly like a cinnamon roll log.
- Cut Rolls: Slice the rolled dough into 12 even pieces. Place the rolls cut-side up into greased muffin tins. Repeat the rolling and cutting process with the second half of the dough and filling.
- Second Rise: Cover the muffin tins with kitchen towels and let the rolls rise again until doubled, about 30 to 45 minutes.
- Bake the Rolls: Preheat your oven to 325°F (163°C). Bake the rolls for 15 minutes or until golden brown on top. Allow to cool slightly before serving. Enjoy your fresh homemade orange rolls!
Notes
- Make sure the milk and butter mixture is lukewarm before adding to the yeast to ensure proper fermentation.
- Use freshly grated orange zest for the best aroma and flavor.
- Greasing the muffin tins generously helps prevent sticking and ensures easy removal.
- These rolls can be served warm or room temperature and pair wonderfully with a glaze or cream cheese frosting if desired.
- Dough can be refrigerated overnight after the first rise for convenience; just allow extra time for the second rise before baking.
