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
Scale
Orange Rolls
- 4 Tablespoons granulated sugar divided
- 2 Tablespoons active dry yeast
- 1/2 cup warm water
- 1 1/3 cups whole milk scalded
- 2 large eggs
- 1 1/2 teaspoons salt
- 1 Tablespoon orange zest (from 1 orange)
- 5 cups all-purpose flour (625g)
Filling
- 1/2 cup salted butter softened
- 1/2 cup granulated sugar
- 2 Tablespoons orange zest (from 2 oranges)
Orange Glaze
- 1 1/2 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
