Sweet Orange Rolls

Total Time:
1 hr 25 min
Prep:
20 min
Inactive:
45 min
Cook:
20 min

Yield:
18 rolls
Level:
Intermediate

Ingredients
  • 1 recipe Rapid Rolls, recipe follows
  • Filling
  • 3/4 cup sugar
  • Zest and juice of 1 orange (4 tablespoons juice)
  • 4 tablespoons unsalted butter, softened
  • Orange Glaze
  • 1 cup powdered (confectioners') sugar
  • 4 tablespoons unsalted butter, softened
  • Rapid Rolls
  • 3 (.25-ounce) packets active dry yeast
  • 1 3/4 cups warm water
  • 1/2 cup honey
  • 1/2 cup melted butter, plus more for brushing
  • 2 teaspoons salt, plus more for sprinkling
  • 2 large eggs, beaten
  • 4 to 6 cups flour, plus more if needed
Directions
  • For the filling: After the dough comes together and has risen, on a well-floured surface, roll the dough out to a 15 by 11-inch rectangle. In a mixing bowl add sugar, 2 tablespoons orange juice, and 1/2 the orange zest.

  • Spread the softened unsalted butter over the dough leaving a 1/2-inch border. Sprinkle orange sugar evenly over the dough. Starting with the long side, roll up dough tightly ending with the seam side down. Cut 18 slices each about 1/2-inch thick. Place in 2 (9 by 13-inch) greased baking dishes and cover with a kitchen towel. Allow the rolls to rise in a warm environment for an additional 15 to 20 minutes or until doubled in size.

  • Bake at 375 degrees F until the tops are golden brown, about 15 to 20 minutes. Remove from oven and brush tops with melted butter and cool on a cooling rack.

  • For the glaze: In a mixing bowl, combine the powdered sugar, 2 tablespoons orange juice, remaining zest, and softened butter. Spread the glaze over the warm rolls.

Rapid Rolls:
  • Preheat the oven to 400 degrees F.

  • In the bowl of a stand mixer, fitted with the paddle attachment, combine the instant yeast, and warm water. Let it activate for 5 minutes until bubbly. Stir in the honey.

  • On low speed, add 1/2 cup melted butter, 2 teaspoons salt, and eggs. Slowly add the flour cup-by-cup until fully incorporated and the dough pulls away from the sides of the mixing bowl. Add more flour if it is too sticky.

  • Portion the dough into 24 even servings. Form the rolls into desired shape and let rise approximately 20 minutes, or until doubled in size. Place the rolls in a cast iron skillet or on a baking sheet. Brush the rolls with melted butter.

  • Bake for 25 minutes until the tops are golden brown. Remove from the oven and brush with more melted butter, and sprinkle with a little salt.

  • Cook's Note: This recipe can be used as a traditional loaf bread, pizza dough, and for both savory and sweet rolls.


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    Recipe courtesy of Ree Drummond