Homemade Glazed Orange Rolls (Print Version)
# Ingredients:
→ Dough
01 -
3 cups all-purpose flour
02 -
¼ cup granulated sugar
03 -
2 ¼ teaspoons instant dry yeast (one ¼-ounce packet)
04 -
Pinch of salt
05 -
½ cup unsalted butter, melted
06 -
½ cup buttermilk
07 -
2 large eggs, lightly whisked
→ Filling
08 -
6 tablespoons unsalted butter, very soft
09 -
1 cup orange marmalade
10 -
½ cup packed light brown sugar
→ Orange Glaze
11 -
¼ cup orange juice
12 -
½ teaspoon vanilla extract
13 -
2 cups confectioners' sugar
14 -
Pinch of salt (optional)
15 -
3 tablespoons milk or cream
16 -
3 teaspoons orange zest
# Instructions:
01 -
In a stand mixer bowl with dough hook, combine 3 cups flour, sugar, yeast, and salt. Melt the butter in the microwave, add buttermilk and warm to temperature (120-130°F for Red Star Platinum yeast). Add the warm butter-buttermilk mixture and whisked eggs to the dry ingredients. Mix on low speed for 5-7 minutes until a soft dough forms.
02 -
Place dough in a greased bowl, cover with plastic wrap, and let rise in a warm place for 2 to 2½ hours until doubled in size. Meanwhile, line a 9×13-inch pan with foil and spray with cooking spray.
03 -
Roll dough into a 26-by-13-inch rectangle. Spread with soft butter, orange marmalade, and sprinkle with brown sugar. Roll up tightly from the long side and slice into 20 rolls using dental floss.
04 -
Arrange rolls in prepared pan, cover, and let rise until nearly doubled, about 1 hour. Bake at 375°F for about 15 minutes until lightly golden.
05 -
Whisk together orange juice, vanilla, confectioners' sugar, salt, and milk until smooth. Add 2 teaspoons orange zest. Pour over warm rolls and sprinkle with remaining zest.
# Notes:
01 -
Rolls can be prepared the night before - after shaping, place in refrigerator for up to 16 hours and let rise 1 hour before baking
02 -
Can be frozen for up to 6 months after baking
03 -
Best served warm and fresh
04 -
Will keep at room temperature for up to 4 days in an airtight container