Several years ago, while I was recovering from a surgery, my friend, Beryl brought over a whole pan of orange rolls. I’d never tried them before, so I didn’t realize what an amazing treat it was until after she left, but WOW! I’m talking about melt-in-your-mouth, sweet, tangy, soft, sunshine, and love. LOVE!
So when we went to Southern California a few weeks before Christmas, and came home with some gorgeous, sweet, juicy, delicious oranges … what else could I do but use some to make orange rolls? Besides, it was Christmas-time; who doesn’t want sweet, tangy, sunshine and love at Christmas? Plus, I had plenty of family around to enjoy them, and THEY DID! I doubled the batch (72 rolls), and they were eaten so quickly that I made another double batch (72 more rolls). That was a lot of orange rolls and a lot of Christmas joy.
Also, when you make a lot, you can eat some while they’re still warm, AND still have some for later.
But … if you don’t want to face that level of temptation, cut this recipe in half (that will make 18 rolls) or thirds (12 rolls). You have options, and they’re all good.
Sweet Orange Rolls and Glaze
- 2 cups warm milk
- 1 tablespoon yeast
- ½ cup sugar
- 3 eggs (room temperature)
- ½ cup melted butter (cooled)
- 1 teaspoon salt
- 4 to 5 cups bread flour
- 1 teaspoon oil (to grease bowl)
- 1 ½ cups butter, softened
- 1 ½ cups granulated sugar
- 6 tablespoons fresh orange zest
- 4 cups powdered sugar
- 1 cup fresh squeezed orange juice
- 3 tablespoons melted butter
- Dissolve the yeast and sugar in the warm milk. Let stand until bubbly. (about 10 minutes)
- In a separate bowl, beat the eggs and mix with the cooled butter.
- Add to the yeast mixture along with about 3 cups of flour. Mix until combined.
- Add and the salt and just enough more flour make a soft dough. The less flour you use, the more tender your rolls will be.
- Knead dough for several minutes.
- Drizzle teaspoon of oil into large mixing bowl, and wipe all the way around, from top to bottom.
- Put dough into oiled bowl, and turn it over so that the oil coats all of it.
- Loosely cover the bowl with a clean (lint-free) towel, and let it rise until double. (about 1 hour)
- Punch down the dough and turn it out onto a clean surface. (I spray the surface with a non-stick cooking spray to keep the dough from sticking)
- Divide into 3 equally sized balls. Then cover them with the towel, and let them rest for 10 minutes.
- Line 3 13 x 9 inch baking pans with silicone mats or lightly coat with non-stick spray.
- With a rolling pin, roll each ball into a large rectangle. (Approximately 15 x 10 inches)
- Combine softened butter with sugar and orange zest, and mix thoroughly. Divide into thirds, and spread 1/3 on each rectangle.
- Starting at the wide end, roll up each rectangle to make a spiral tube. Pinch the edge closed.
- Use a long piece (18 inches) of thread, fish line, or even dental floss. Slide it under the spiral tube about 1 inch from the edge. Lift both ends up to the top of the roll, and cross them to opposite sides, pulling tightly. The thread will smoothly slice through the dough and make a perfect roll. Repeat to make 12 rolls from each spiral.
- Place the rolls on the prepared pans. Cover with the towel, and let them rise until double in size. (about 1 hour)
- Preheat oven to 350 degrees F, and bake for approximately 15-20 minutes. Watch carefully.
- When they reach the perfect shade of golden-brown, remove from oven. Let them rest in the pan for about 10 minutes. Get started on the glaze because you'll want to frost them while they're still a little warm, but not hot.
- Whisk together powdered sugar, orange juice, butter, and salt until completely combined. Drizzle over warm rolls, and enjoy.
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½ cup butter
Set aside to cool.
Gently combine the following
2 cups warm milk
2 tablespoons yeast
1 cup sugar
Let stand until bubbly. (about 10 minutes)
In a separate bowl, beat
Then add the cooled butter.
Add egg/butter to the yeast mixture along with
3 cups flour
Mix until combined.
1 teaspoon salt
2-3 cups flour
to make a soft dough. The less flour you use, the more tender your rolls will be.
Knead dough for several minutes until smooth and stretchy, but not so sticky that it sticks to your fingers.
Drizzle into large mixing bowl:
1 teaspoon oil
Then wipe all the way around, from top to bottom.
Put dough into oiled bowl, and turn it over so that the oil coats all of it.
Loosely cover the bowl with a clean (lint-free) towel, and let it rise until double. (about 1 hour)
Punch down the dough and turn it out onto a clean surface. (I spray the surface with a non-stick cooking spray to keep the dough from sticking)
Punch down the dough, and dump it out onto a clean surface. (I spray my counter with a little cooking spray to prevent sticking)
Divide into 3 equal balls Cover them with a clean towel, and let them rest for 10 minutes.
While the dough is resting, wash and dry 3 -5 fresh oranges (depending upon size and juiciness), and zest the skin.
In a medium-size mixing bowl, combine
1 ½ cups butter (very soft, but NOT melted)
1 ½ cups granulated sugar
6 tablespoons fresh orange zest
Mix thoroughly, and set aside for a few minutes.
Working with one ball at a time, roll the dough into a large rectangle (approximately 15 x 10 inches), and …
… top with one-third of the orange butter.
Spread the filling all the way to the edges on 3 sides of the dough, leaving 1 inch bare on one of the long sides.
Start rolling from the opposite long side.
Pinch the end shut, and turn it over so the seam is on the bottom of the roll.
Use a long piece (18 inches) of thread or fish line. Slide it under the spiral about 1 inch from the end. Lift both ends of the thread up to the top of the roll, and cross them to opposite sides, pulling tightly. The thread will smoothly slice through the dough and make a perfect roll.
Place the rolls on a 13 x 9 inch baking sheet which has been greased or lined with parchment or silicone mats.
Repeat the process for all three balls of dough.
Cover with a towel, and let rise until double in size. (about 1 hour)
When they’ve doubled, preheat oven to 350 degrees F, and bake for 15-20 minutes.
When they’re the perfect shade of golden-brown, remove from oven, and let rest in the pan for 10 minutes.
While they cool, make the orange glaze.
Squeeze enough fresh oranges to get
1 cup juice
In a medium mixing bowl, combine
4 cups powdered sugar
1 cup fresh squeezed orange juice
3 tablespoons melted butter
Whisk until smooth.
This is a GLAZE, and it should be thin enough to drizzle. If it’s too thick, add a little more juice or some milk.
Remove the rolls from the pan, and place on a wire rack with a sheet of parchment underneath it.
Now drizzle that glaze.
Make sure that some of it runs down the sides.
Since the rolls are still warm, some of the glaze will soak in and look transparent. YUM!
Let them cool so that the glaze sets, or eat them warm.
I highly recommend having some both ways.