Glazed Orange Rolls (Print Version)
# Ingredients:
→ Dough
01 -
3 cups plain flour (or adjust as needed)
02 -
A pinch of salt
03 -
1 stick butter, melted (½ cup)
04 -
½ cup tangy buttermilk
05 -
2 large eggs, lightly beaten
06 -
2¼ teaspoons fast-acting yeast (1 packet, ¼-ounce)
07 -
¼ cup white sugar
→ Filling
08 -
6 tablespoons softened unsalted butter (¾ stick)
09 -
½ cup packed light brown sugar
10 -
About 1 cup of orange marmalade
→ Orange Glaze
11 -
2 cups powdered sugar
12 -
¼ cup fresh orange juice
13 -
3 teaspoons orange zest, divided into portions
14 -
About 3 tablespoons milk or cream for texture
15 -
½ teaspoon orange or vanilla extract
16 -
A tiny pinch of salt, if you like
# Instructions:
01 -
In your mixer bowl, toss in the flour, yeast, sugar, and salt. Melt the butter, mix with buttermilk, and heat until between 120-130°F. Toss the butter mixture and eggs into the dry stuff. Mix and knead for 5-7 minutes till the dough feels smooth.
02 -
Move your dough into a greased bowl, cover it with plastic wrap, and pop it in a warm spot. Let it sit around 2 to 2½ hours until it puffs up and doubles.
03 -
Take a 9×13-inch pan, cover it with foil, and give it a coat of cooking spray.
04 -
Press the dough down, then roll it into a 26×13-inch flat slab. Smear butter on top, layer on marmalade, and finish with brown sugar. From the long side, roll it snugly.
05 -
Cut into 20 slices using dental floss for clean cuts. Lay them in your pan, cover, and let them sit about an hour until nearly twice the size.
06 -
Put the rolls in the oven at 375°F and bake for around 15 minutes, or till they turn light golden.
07 -
Mix the powdered sugar with orange juice, vanilla, and enough milk to get it to the consistency you want. Add 2 teaspoons of zest and stir.
08 -
Drizzle the glaze all over the warm rolls and sprinkle with the last 1 teaspoon of zest.
# Notes:
01 -
Make it the day before and store in the fridge.
02 -
Tastes best when served warm and freshly made.
03 -
Use dental floss to cut rolls cleanly.