Description
Delight in these soft, fluffy Orange Rolls that combine a sweet, buttery dough with a zesty orange filling. Perfect for breakfast or brunch, these homemade rolls feature a lovely citrus twist and are baked to golden perfection in muffin tins.
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
- 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)
Instructions
- Prepare the milk mixture: In a medium saucepan over medium heat, combine milk, butter, sugar, and salt. Stir until the butter melts completely. Remove from heat and allow mixture to cool until lukewarm.
- Activate the yeast: In a large bowl, mix the active-dry yeast, warm water, and 1 tablespoon of sugar. Let it stand for about 10 minutes or until the mixture becomes foamy, indicating the yeast is active.
- Combine wet ingredients and flour: Once the milk and butter mixture is lukewarm, add it to the foamy yeast mixture and stir. Then add the beaten eggs. Gradually stir in all 4 1/2 cups of flour until a dough forms.
- Let the dough rise: Cover the bowl with a clean towel or plastic wrap and let the dough rise in a warm place until it doubles in size, about 1 to 2 hours.
- Prepare the filling: While the dough rises, mix together the sugar, softened butter, and orange zest until well combined. Set this filling aside.
- Divide and roll the dough: Punch down the risen dough to deflate. Divide it in half. Place one half on a floured countertop, flouring your hands well as the dough is sticky. Roll it into a rectangular shape.
- Fill and shape rolls: Spread half of the orange filling evenly over the rolled dough. Roll the dough lengthwise like you would for cinnamon rolls. Cut into 12 equal pieces and place each piece into greased muffin tins.
- Repeat with second half: Repeat the rolling, filling, and cutting process with the second half of the dough.
- Second rise: Cover the muffin tins with kitchen towels and let the rolls rise again until doubled in size.
- Bake the rolls: Preheat your oven to 325°F (163°C). Bake the orange rolls for 15 minutes or until golden and cooked through. Allow to cool slightly before serving. Enjoy!
Notes
- Use lukewarm liquids to activate the yeast without killing it.
- Flour your hands and surface well when handling sticky dough to prevent sticking.
- Ensure the dough rises in a warm, draft-free area for best results.
- Orange zest can be adjusted based on desired citrus intensity.
- These rolls are best enjoyed fresh but can be stored in an airtight container for up to 2 days.
- Reheat gently before serving to restore softness.
