Glazed Orange Rolls (Print Version)
# Ingredients:
→ Dough
01 -
2 ¼ teaspoons instant dry yeast (one ¼-ounce packet)
02 -
Pinch of salt
03 -
3 cups all-purpose flour
04 -
2 large eggs, lightly whisked
05 -
½ cup buttermilk
06 -
¼ cup granulated sugar
07 -
½ cup unsalted butter, melted
→ Filling
08 -
6 tablespoons unsalted butter, very soft
09 -
½ cup packed light brown sugar
10 -
1 cup orange marmalade
→ Orange Glaze
11 -
3 teaspoons orange zest
12 -
Pinch of salt (optional)
13 -
2 cups confectioners' sugar
14 -
¼ cup orange juice
15 -
3 tablespoons milk or cream
16 -
½ teaspoon vanilla extract
# Instructions:
01 -
Toss together the flour, sugar, yeast, and salt in the mixing bowl for your stand mixer. Heat up the butter in the microwave, stir in the buttermilk, and warm it till it’s between 120-130°F (if using Red Star Platinum yeast). Add the melted butter mix and eggs to the bowl, then knead everything on low for 5-7 minutes to get a soft dough.
02 -
Move the dough into a bowl lightly greased with oil, cover it with plastic wrap, and stick it somewhere warm for 2 to 2½ hours to double in size. Line a 9×13 dish with foil and spray with cooking spray while you wait.
03 -
Stretch the dough to make a rectangle about 26 inches long and 13 inches wide. Coat it evenly with butter, then spread the marmalade, and finally sprinkle on the brown sugar. Starting on the long side, roll it up tightly and slice it into 20 pieces using dental floss.
04 -
Set the rolls into your prepared dish, cover again, and let them sit until they expand by about double, which usually takes an hour. Bake them at 375°F for roughly 15 minutes until they’ve got a nice golden top.
05 -
Mix the orange juice, vanilla, powdered sugar, salt, and milk together till smooth and creamy. Add in 2 teaspoons of orange zest, then pour the glaze over the warm rolls. Use the leftover zest to sprinkle on top.
# Notes:
01 -
You can shape the rolls a day in advance. Pop them in the fridge for up to 16 hours and let them rise for 1 hour at room temp before baking.
02 -
Freeze them after baking for as long as 6 months.
03 -
They're best when eaten fresh and warm.
04 -
Keep them at room temperature for up to 4 days if they're in an airtight container.