Nothing beats the cozy aroma of fresh-baked rolls wafting through your kitchen on a lazy morning. This Orange Knotted Sweet Rolls Recipe is something I keep coming back to—it’s that perfect mix of citrusy brightness and soft, tender dough that just melts in your mouth. Trust me, once you try these, you’ll want to make them all the time.
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Why You'll Love This Recipe
This Orange Knotted Sweet Rolls Recipe holds a special place in my kitchen. The knot shape not only looks beautiful but makes the rolls delightful to pull apart and share. Plus, the orange zest adds a fresh citrus burst that lifts these from ordinary to extraordinary.
- Scents of Home: The smell of orange zest and warm dough baking is incredibly inviting and comforting.
- Perfect Shape: The knotted design is fun to make and gives each roll a lovely bite-width portion.
- Bright Flavor: Orange zest and glaze brighten the sweetness perfectly, avoiding cloying heaviness.
- Family Favorite: They’re soft, tender, and a total crowd-pleaser for breakfasts, brunch, or snacks.
Ingredients & Why They Work
Each ingredient in the Orange Knotted Sweet Rolls Recipe plays a starring role in getting that perfect fluffy texture and bright flavor. When picking items, a few small tips help a lot, especially around the yeast and citrus.
- Active dry yeast: Make sure it’s fresh and proof it well for the dough to rise beautifully.
- Whole milk: Scalding and cooling before mixing helps tenderize the dough for softness.
- Granulated sugar: Divided for activating yeast and adding sweetness in the dough and filling.
- Orange zest: Freshly grated zest captures aromatic oils that make a big flavor difference.
- All-purpose flour: Gives structure while keeping rolls soft and tender — avoid using bread flour for this one.
- Salt: Balances sweetness and strengthens dough gluten for good rise and chew.
- Eggs: Add richness and help with the dough’s elasticity.
- Salted butter: Used softened in the filling for easy spreading and that classic buttery flavor.
- Powdered sugar and orange juice: Combine to create the perfect tangy-sweet glaze that dresses up the rolls beautifully.
Make It Your Way
I often tweak this Orange Knotted Sweet Rolls Recipe depending on the season or who’s coming over. It’s so forgiving you can easily switch up flavors or textures to match your mood or ingredients on hand.
- Variation: Once I added a teaspoon of ground cardamom into the dough for an exotic twist that added a warm spice note complementing the orange zest beautifully.
- Dairy-Free Option: Swap whole milk with almond or oat milk and use vegan butter in the filling for a delicious dairy-free version.
- Extra Zesty: For a punchier citrus flavor, I sometimes add a bit of finely chopped candied orange peel in the filling along with zest and sugar.
Step-by-Step: How I Make Orange Knotted Sweet Rolls Recipe
Step 1: Proof the yeast and prepare your milk carefully
Start by combining warm water, 2 tablespoons of sugar, and active dry yeast in a small bowl. Give it about five minutes until it’s foamy and alive. While it proofs, scald the milk gently — heat it until bubbles just start forming around the edges but don’t let it boil. This step helps tenderize the dough for a soft crumb. Once scalded, set it aside to cool for 10 minutes. Using lukewarm milk prevents killing the yeast.
Step 2: Mix the dough with care
Once your yeast is ready, stir in the remaining sugar and a pinch of salt. Crack in your eggs, add in the cooled milk, and mix in 2 cups of the flour along with 1 tablespoon of orange zest. Using a paddle attachment or a sturdy spoon, beat the mixture for about 2 minutes until smooth. Then, switch to a dough hook and incorporate the remaining flour a cup at a time. Knead on medium speed until you get a smooth, soft dough — usually about 5 minutes. If it seems sticky, add flour little by little but don't add too much; you want the rolls tender, not dense.
Step 3: Let it rise and prep the filling
Pop your dough into a large greased bowl, cover with plastic wrap, and let it rise until doubled—about an hour depending on your kitchen’s warmth. Meanwhile, soften your butter and mix with sugar and 2 tablespoons orange zest for the filling. The longer you let those flavors meld, the better!
Step 4: Roll, fill, fold, and cut
Roll your dough out into a big rectangle. Spread the softened butter mixture evenly over the surface—don’t be shy here; this is where all that beautiful flavor comes in. Now fold one long edge of the dough over about a third of the way, then fold the other edge over it, kind of like folding a letter. This folding layers the filling and dough for a tender, sweet swirl inside. Next, cut the dough into 16 to 20 strips about an inch wide using a pizza cutter or a sharp knife. This part is satisfying—there’s something so fun about seeing those neat strips ready to become rolls.
Step 5: Form the knots
Take a strip, cross the ends over to form a loop, then push one end through to make a knot. Don’t worry if they aren’t perfectly uniform; rustic is part of the charm. Place each knotted roll on a baking sheet, leaving space to grow. Cover loosely and let them rise again for about 30 minutes—they’ll puff up nicely.
Step 6: Bake and glaze like a pro
Bake the rolls at 400°F for 8 to 10 minutes until they’re lightly golden on top. While they bake, whisk together powdered sugar, orange zest, and orange juice to create a glaze. When the rolls are out and just a bit warm, drizzle or brush the glaze all over. Let it sit for 30 to 45 minutes so the glaze sets and the flavors marry perfectly before diving in.
Top Tip
I’ve made these rolls a dozen times now, and a few little tricks make all the difference between good and truly great rolls. Here’s what I’ve learned:
- Proper Yeast Proofing: Always test your yeast with warm water and sugar first—if it doesn’t foam, your dough won’t rise well.
- Don’t Skip Scalding Milk: It really softens the dough texture, giving you those tender, melt-in-your-mouth rolls you want.
- Be Gentle While Kneading: Knead just enough for a smooth dough but avoid working it too hard to keep softness.
- Let the Dough Rise Fully: Patience is key—if you rush the rises, the rolls will be denser and less fluffy.
How to Serve Orange Knotted Sweet Rolls Recipe
Garnishes
I usually keep it simple with these rolls, but sometimes I add a sprinkle of finely chopped pistachios or a tiny bit of candied orange peel on top after glazing. It makes them look fancy and adds a lovely crunch that contrasts the soft dough.
Side Dishes
These sweet rolls pair beautifully with a cup of your favorite morning coffee or tea. For brunch, I like to serve them alongside fresh fruit salad and creamy yogurt. It balances the richness and offers a refreshing twist.
Creative Ways to Present
For holiday mornings or special gatherings, I arrange the rolls in a large circular pattern on a pretty platter with slices of fresh orange and sprigs of mint interspersed. It turns a simple recipe into a festive centerpiece that guests can't resist diving into.
Make Ahead and Storage
Storing Leftovers
Once cooled, store leftovers in an airtight container at room temperature. I’ve found these rolls stay soft and tasty for up to two days—perfect for grabbing a quick breakfast or snack.
Freezing
These rolls freeze wonderfully! Once shaped and before the second rise, you can freeze them on the baking tray, then transfer to a freezer bag. When you’re ready, thaw them in the fridge overnight, pop them in the oven to finish rising and bake fresh.
Reheating
To reheat, I like to spread them on a baking sheet and warm at 350°F for about 5 to 10 minutes until they’re heated through. This brings back that fresh-baked softness and makes the glaze a little melty and irresistible.
Frequently Asked Questions:
Yes! You can substitute instant yeast for active dry yeast in the Orange Knotted Sweet Rolls Recipe. Use about 25% less instant yeast than active dry, and since instant yeast doesn’t require proofing, mix it directly with the dry ingredients before adding liquids.
The key to soft rolls is scalding the milk, not overworking the dough, and allowing proper rise times. Scalded milk helps tenderize the flour’s proteins. Also, don’t add too much flour; the dough should be slightly sticky but manageable. Lastly, don’t rush the rises—patience results in fluffy, soft rolls.
Yes! You can prepare the dough and shape the knotted rolls in advance. After shaping, cover them tightly and refrigerate overnight. The next day, let them come to room temperature and finish rising before baking. This makes morning prep much easier!
To shape neat knots, gently cross the ends of each dough strip to form a loop, then tuck one end through the loop. Don’t pull too tight; you want a loose knot that’s easy to bake evenly. Practice makes perfect, but remember, rustic charm is always welcome in homemade rolls!
Final Thoughts
Making these Orange Knotted Sweet Rolls Recipe feels like a little gift to myself and anyone lucky enough to share them. Their tender crumb, glowing orange zest, and that pull-apart knot shape just speak comfort and joy. If you haven’t tried these yet, grab your apron and flour—they’re worth every step. I promise you’ll feel a proud smile creeping up every time you take a bite.
Print
Orange Knotted Sweet Rolls Recipe
- Prep Time: 1 hour 10 minutes
- Cook Time: 10 minutes
- Total Time: 1 hour 20 minutes
- Yield: 24 rolls
- Category: Bread
- Method: Baking
- Cuisine: American
Description
Deborah’s Knotted Orange Sweet Rolls are soft, fluffy, and infused with fragrant orange zest. These delightful sweet rolls feature a buttery orange sugar filling and are finished with a tangy orange glaze, making them perfect for breakfast or a special brunch treat.
Ingredients
Orange Rolls
- 4 Tablespoons granulated sugar divided
- 2 Tablespoons active dry yeast
- ½ cup warm water
- 1 ⅓ cups whole milk scalded
- 2 large eggs
- 1 ½ teaspoons salt
- 1 Tablespoon orange zest (from 1 orange)
- 5 cups all-purpose flour (625g)
Filling
- ½ cup salted butter softened
- ½ cup granulated sugar
- 2 Tablespoons orange zest (from 2 oranges)
Orange Glaze
- 1 ½ cups powdered sugar
- 1 Tablespoon orange zest
- 2-3 Tablespoons orange juice
Instructions
- Proof the yeast: In a small bowl, combine warm water, 2 tablespoons of sugar, and active dry yeast. Let it sit until foamy, about five minutes. Meanwhile, scald the milk in a small saucepan over medium-high heat just until bubbles form around the edges and the milk steams, then remove from heat and let cool for 10 minutes.
- Prepare dough mixture: Once yeast is foamy, stir in the remaining 2 tablespoons of sugar and salt. Add eggs, cooled scalded milk, 2 cups of flour, and orange zest. Beat with a paddle attachment until smooth, about 2 minutes.
- Knead the dough: Switch to the dough hook and add the remaining flour 1 cup at a time. Knead on medium speed until a smooth, soft dough forms, about 5 minutes. Transfer to a greased bowl, cover tightly with plastic wrap, and let rise for 1 hour or until doubled in size.
- Roll and fill dough: Roll the dough into a large rectangle. Spread the softened butter evenly over the surface, then sprinkle granulated sugar and orange zest evenly over the buttered dough.
- Fold and cut strips: Fold one long edge of the dough about one-third toward the center, then fold the other long edge the same way, like folding an envelope lengthwise. Use a pizza cutter or sharp knife to cut into 16-20 strips about 1 inch wide.
- Shape knots: Take one strip and cross its ends to form a loop. Push one end through the loop to tie a knot. Place each knotted roll on a baking sheet.
- Second rise: Repeat shaping with all strips. Cover loosely with plastic wrap or a clean towel and let the rolls rise for 30 minutes until puffy.
- Bake rolls: Preheat oven to 400°F. Bake the rolls for 10 minutes or until lightly browned on top.
- Prepare glaze: Mix powdered sugar, orange zest, and 2-3 tablespoons orange juice until smooth to make the orange glaze.
- Glaze and serve: Brush or drizzle the glaze over the warm rolls and let set for 30-45 minutes before serving.
Notes
- To reheat, place rolls on a baking sheet and warm in a 350°F oven for 5-10 minutes until heated through.
- For frozen rolls, thaw at room temperature and then warm as above.
- An alternate shaping method involves cutting strips, dipping them in melted butter instead of spreading softened butter, and loosely knotting before baking for a more buttery taste and less sweetness.
- Use fresh oranges for the best zest and juice flavor in filling and glaze.
- Ensure milk is cooled sufficiently after scalding to avoid cooking the eggs when mixing.
Nutrition
- Serving Size: 1 roll
- Calories: 250 kcal
- Sugar: 12 g
- Sodium: 180 mg
- Fat: 8 g
- Saturated Fat: 5 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 1 g
- Protein: 5 g
- Cholesterol: 40 mg
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