Whole Wheat Orange Rolls

Combine the flour, yeast, and sugar in a stand mixer or large bowl.

Add in salt, milk, water, orange juice, melted butter, and eggs and mix with dough hook or mixer (or your hands) until combined.

Let dough mix for 5-10 minutes or until it is smooth, elastic, and a little sticky. If it’s too wet and is sticking to your hands, add in more flour, a little at a time, until the dough stays together when you pick it up.

Put dough in an oiled bowl and let it rise, covered, in a warm place until doubled (about an hour).

Once the dough has doubled, punch down and roll out into a rectangle on a floured surface.

Mix orange zest with the 4 Tablespoons of softened butter and spread butter mixture on the dough.

Sprinkle the 1/4 cup of powdered sugar on top of the orange butter.

Roll up the dough (starting with the side farthest away from you). Slice into 12 pieces and place in a greased baking dish.

Cover and place dish in the refrigerator overnight*.

In the morning, take rolls out and place in a cold oven. Put a baking dish on the rack below rolls and fill it with boiling water. Close the oven door and the rolls sit in the oven for 30 minutes to rise.

Once the rolls have doubled again (about 30-40 minutes), take out and let rest at room temperature while the oven heats up.

Turn oven on to 350 degrees F when you pull the rolls out.

Once oven is preheated, place rolls back in the oven and bake rolls 20-25 minutes.

Mix together the powdered sugar, orange juice, and milk to make the glaze. Pour onto the orange rolls before serving.

*If you’re going to be making these in the morning, skip the refrigerator step and just leave the rolls out, covered again, in a warm place to do the second rise. Then follow with the same baking instructions.