The Pioneer Woman Tasty Kitchen
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Orange Rolls

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Level: Intermediate

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Description

This is a light and delicious roll, just perfect for a breakfast, brunch or party. I love them for a baby or wedding shower. And they are perfect for Easter.

NOTE: These rolls must be started the day before or at least 4 hours before baking to allow dough to chill.

Ingredients

  • FOR THE DOUGH:
  • ¼ cups Warm Water
  • 1 cup Warm Milk
  • 4-½ teaspoons Dry Active Yeast
  • ½ cups Butter, Melted And Cooled
  • 3 whole Eggs, Beaten
  • ½ cups Sugar
  • 2 teaspoons Salt
  • 4-½ cups Flour
  • FOR THE FILLING:
  • ⅓ cups Butter, Melted
  • ½ cups Sugar
  • 1 whole Orange, Zested (Reserve Juice For Glaze)
  • FOR THE GLAZE:
  • 1 whole Orange, Juiced
  • 1 cup Powdered Sugar (approximate)

Preparation

The day before serving, combine warm water and milk in a bowl with dry active yeast. Let stand for 10 minutes to activate the yeast.

Put butter into a small bowl and heat it for a few seconds in the microwave until melted. Set aside to cool.

In the bowl of a stand mixer, fitted with a bread hook, combine yeast mixture, beaten eggs, melted butter, sugar, salt and 2- 1/2 cup of the flour. Mix until smooth. Add remaining 2 cups of flour and mix thoroughly. Dough will be very soft. Set it in a warm draft-free place and allow it to rise until doubled in size. Punch it down and cover with plastic wrap. Refrigerate overnight.

Three hours before serving, remove dough from refrigerator and turn onto a greased counter. Cut the piece of dough into two. Roll out each piece into a 1/2-inch thick rectangle.

Mix filling ingredients together in a bowl and spread evenly over rolled out dough. Starting with long side, roll up the dough into a long roll (jelly roll style).

Using a sharp knife, cut the roll of dough into 1-inch slices and place slices cut side down into a well-greased muffin tin.

Bake at 400 F for approximately 12 minutes or until golden brown.

While they are baking mix together the glaze ingredients. Glaze rolls while hot. Serve warm or room temperature.

Makes 2 to 2 1/2 dozen rolls.

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