Soft, flavorful, slightly sticky, and oh so good! These rolls are light and fluffy, with just the right amount of citrus flavor.
The last couple of weeks have felt overly busy and a little overwhelming. For the most part, there was nothing particularly big that was happening, but I think when summer hits, I often feel busier. The sun being out feels like it brings more social occasions. More barbecues. More dinners. More catching up with people I haven’t seen in a while. And while all those things are good, I’ve had less time to bake new things and to spend time in my kitchen. So, when I had a little extra time this weekend, I decided to make something that would take a little more time.
Well, we still have lots of oranges around here, so I needed to find another recipe to use them up. I decided to make orange rolls. I’ve only had them once and I didn’t really care for them all that much. But so many people I know love them. So, I decided to try my hand at making them. I’m glad I did. They were soft, flavorful, slightly sticky, and oh so good!
I used the recipe from the simplysogood.com website. I really liked the almond rolls recipe from her site, so I figured her orange rolls would be good too. I did adjust the recipe slightly to add a little more orange flavor, but I think the recipe was already good. These rolls definitely changed my mind about orange rolls.
Dough
¼ cup warm water
1 tablespoon yeast
3 eggs
½ cup butter unsalted
¾ cup milk
½ cup sugar
¾ teaspoon salt
4 ½ - 5 cups flour
Orange Filling
1/2 cup butter melted
1 cup sugar
3 tablespoons freshly squeezed orange juice
Zest from 1 orange
For the dough:
Combine yeast and warm water. Allow to sit for about 5 minutes while preparing other ingredients.
In the bowl of your stand mixer, combine eggs, sugar and salt. Set aside.
Melt butter over medium heat until melted. Add the milk. If you have a thermometer, make sure the temperature is below 110 degrees. It should be about lukewarm in temperature.
Turn mixer on low, and slowly add the butter mixture to the egg mixture. Add yeast mixture. Slowly add 4 cups of flour. Let mixture run until dough is smooth. Continue to add flour, a tablespoon or so at a time until dough begins to pull away from the sides. I added about another 1/3 of a cup.
Scrape down sides of bowl and form dough into a ball. Refrigerate at least 8 hours or overnight.
When ready to make:
Combine the ingredients for the filling in a small bowl.
Thoroughly grease 24 muffin tins. Set aside.
Roll out dough into a rectangle about 12x24 inches. Spread the filling over the dough, making sure to reach the edges. Cut dough into 24 strips, about one-inch wide each. Roll up strips and place into the muffin tins. Let rise about 1 hour or until dough springs back when lightly poked with a finger.
Bake at 375 for about 12-15 minutes, or until golden brown. Immediately flip rolls onto a parchment lined baking sheet or cooling rack. Cool for a few minutes before eating.
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