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Orange-Glazed Sweet Rolls

Orange-Glazed Sweet Rolls

Makes about 9-10 medium-sized rolls


For the dough

2 and 1/4 teaspoons/ 1 package active dry yeast
1/4 cup lukewarm water (110 – 115F)

1/4 cup sugar 

1 tsp salt
2 large eggs, at room temperature
6 tbsp unsalted butter, melted
1/2 cup sour cream, at room temperature
3 1/2 cups all-purpose flour, divided
 

For the filling
3 tbsp unsalted butter, softened

2 tbsp orange zest (about 3 medium oranges), finely grated
1/2 cup sugar 


For the orange glaze

6 tbsp sugar 

2 tbsp unsalted butter, softened
1/4 cup sour cream 

3 tbsp orange juice


For the dough:

In a small bowl, combine the yeast and the warm water.  Swirl them around together and let the mixture stand for 5 minutes or until the yeast dissolves and becomes bubbly.  (This is called "proofing" the yeast, so if this doesn't happen, the yeast may be old or ineffective.  Better to find out now than an hour down the road when the dough won't rise.)   


In a large mixing bowl, whisk together the sugar, salt, eggs, melted butter, and sour cream until smooth.  Stir in the dissolved yeast and 2 cups of the flour using a wooden spoon.  Gradually add in the remaining 1.5 cups of flour.  (At this point, you may have to begin working with your hands.)


On a lightly floured surface, knead the dough for 6-7 minutes.  Place the dough in a large oiled bowl. Cover the bowl with greased plastic wrap, and then top the plastic wrap with a clean dish towel.  Place the covered bowl in a warm place to rest and rise for about 1.5 hours.  After the dough has risen to about double the size, you can refrigerate it for several hours or overnight (make sure the bowl is well-sealed so the dough won't dry out), or you can proceed with the recipe without refrigeration.


Lightly dust a work surface with flour.  (Flour the rolling pin, too.)  Roll the dough out to about a 14"x18" rectangle (about 1/4" thick).  Spread the softened butter over the dough, leaving about a 1-inch border on the edge.  Mix the grated orange zest with the sugar.  Sprinkle the zest/sugar mixture over the butter and press it down lightly.  


Place the 18-inch-long side of the dough closest to you.  Beginning with the shorter sides, roll the dough over once on each side.  Then from the bottom of the dough (the end closest to you), tightly roll the dough away from you.


Cut the ends of the dough off with a serrated knife.  (You can also use a piece of string or floss to cut the dough.)  Discard ends, if desired.  Then cut the dough into 1.5" rolls ("saw" gently with the knife...don't press down with the knife or the rolls will lose their circular shape).  Place the rolls in a lightly-greased 9-inch cake pan.  Cover the rolls with greased plastic wrap and let them rise in a warm place for about 45 minutes.  


Preheat the oven to 350 degrees.


Bake the rolls for 20-25 minutes until the edges are golden brown and the middle roll is soft but not raw. 


For the glaze: 

When the rolls are almost done baking (the last 15 minutes), begin on the orange glaze. In a small pot, whisk together the sugar, softened butter, sour cream, and orange juice. Bring the mixture to a boil and continue to boil the glaze for 5-6 minutes, until mixtures begin to thicken.  Remove from heat and allow the glaze to rest until rolls are done.


Once the rolls are removed from the oven, pour the glaze over them. Serve warm.


Recipe from Cook Book of Trial and Error (originally from Gingerbread Bagels...but the link is not working)

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