Orange Rolls
These orange rolls are soft, fluffy pastries glazed with a bright and zesty orange glaze, perfect for breakfast or brunch.
Ingredients
Dough Ingredients
- 4 cups all-purpose flour Use the spoon-and-level method for measuring.
- 1/2 cup granulated sugar
- 1/4 cup butter, softened
- 1 cup milk, warmed Make sure it's warm for activating yeast.
- 2 pieces eggs
- 1 package active dry yeast (about 2 1/4 teaspoons) Ensure the yeast is fresh.
- 1 teaspoon salt
- Zest of 1 large orange
- 1/2 cup fresh orange juice
- 1 teaspoon vanilla extract
Glaze Ingredients
- 1 cup powdered sugar
- 2 tablespoons fresh orange juice
- 1 tablespoon milk
- Zest of 1 orange
Instructions
Preparation
- In a large mixing bowl, combine warm milk and sugar. Stir in the active dry yeast and let it sit for about 5-10 minutes until it becomes frothy.
- Add in the softened butter, eggs, orange zest, orange juice, and vanilla extract to the yeast mixture. Mix well.
- Gradually add the flour and salt into the wet ingredients, mixing until a dough forms.
- Knead the dough on a floured surface for about 10 minutes until it's smooth and elastic. Place it in a greased bowl, cover with a clean kitchen towel, and let it rise in a warm place for about an hour or until it doubles in size.
Baking
- Preheat your oven to 350°F (175°C).
- Once the dough has risen, punch it down and roll it out into a rectangle about 1/2-inch thick.
- Spread more butter over the rolled-out dough and sprinkle with sugar and a bit of orange zest, if desired.
- Roll the dough tightly from one long side to the other and cut it into 1-inch pieces.
- Place the cut rolls into a greased baking dish, cover again, and allow them to rise for another 30 minutes.
- Bake the rolls in the preheated oven for 20-25 minutes, until golden brown.
Glazing
- While the rolls bake, prepare the glaze by mixing powdered sugar, milk, and orange juice until smooth.
- Once the rolls are done, drizzle the glaze over them while they are still warm.
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Notes
Store the rolls in an airtight container at room temperature for up to 2-3 days. They can also be refrigerated for up to a week or frozen without glaze.