Orange Sweet Rolls
Serves: 2
Jolie Turcotte
1 January 1970
Based on User reviews:
62
Spice
49
Sweetness
51
Sourness
42
mins
Prep time (avg)
5.4
Difficulty
Ingredients:
2 tbsps
Sugar (divided)1 tbsp
Orange Zest (finely grated)1 tsp
Kosher Salt1 cup
Orange Juice (fresh)1.666667 cup
All-Purpose Flour (cups, plus more for surface)Directions:
1
Make the filling: Using an electric mixer on medium-high speed, beat butter, sugar, orange zest, salt, and cardamom, if using, in a large bowl until fluffy
2
Using an electric mixer on medium-high speed, beat butter, sugar, orange zest, salt, and cardamom, if using, in a large bowl until fluffy
3
Make and assemble the rolls: Pour 3 Tbsp
4
Warm water (105°F–115°F) into a small bowl
5
Add yeast and 1 Tbsp
6
Sugar and whisk to combine
7
Let sit until foamy, about 10 minutes
8
Using electric mixer on medium-high speed, beat egg yolk, orange juice, oil, salt, and remaining 1 Tbsp
9
Sugar in a large bowl
10
Add 1 2/3 cups flour and yeast mixture
11
Beat until dough just comes together
12
Turn out dough onto a lightly floured surface
13
Knead several times with floured hands until smooth, about 5 minutes (dough will be sticky)
14
Spray a clean large bowl with nonstick spray
15
Place dough in bowl and turn to coat
16
Cover with a towel and let sit in a warm place until doubled in size, about 45 minutes
17
Spray muffin tin with nonstick spray
18
Roll dough on a well floured surface to an 1/8"-thick rectangle about 17x14"
19
Spread filling over dough, leaving a 1/2" border on all sides
20
Starting on 1 long side, roll dough into a tight cylinder
21
Cut into 12 equal pieces (if it's difficult to cut, chill 15 minutes)
22
Transfer cut side up to prepared muffin tin
23
Cover with a towel and let sit in a warm, draft-free place until risen, 30 minutes, or chill overnight
24
If chilling, let sit at room temperature 2 hours to rise before baking
25
Preheat oven to 350°F
26
Bake rolls, rotating pans halfway through, until lightly browned on top, 15–18 minutes
27
Let cool in pan 5 minutes, then invert onto a platter to serve
28
Pour 3 Tbsp
29
Warm water (105°F–115°F) into a small bowl
30
Add yeast and 1 Tbsp
31
Sugar and whisk to combine
32
Let sit until foamy, about 10 minutes
33
Using electric mixer on medium-high speed, beat egg yolk, orange juice, oil, salt, and remaining 1 Tbsp
34
Sugar in a large bowl
35
Add 1 2/3 cups flour and yeast mixture
36
Beat until dough just comes together
37
Turn out dough onto a lightly floured surface
38
Knead several times with floured hands until smooth, about 5 minutes (dough will be sticky)
39
Spray a clean large bowl with nonstick spray
40
Place dough in bowl and turn to coat
41
Cover with a towel and let sit in a warm place until doubled in size, about 45 minutes
42
Spray muffin tin with nonstick spray
43
Roll dough on a well floured surface to an 1/8"-thick rectangle about 17x14"
44
Spread filling over dough, leaving a 1/2" border on all sides
45
Starting on 1 long side, roll dough into a tight cylinder
46
Cut into 12 equal pieces (if it's difficult to cut, chill 15 minutes)
47
Transfer cut side up to prepared muffin tin
48
Cover with a towel and let sit in a warm, draft-free place until risen, 30 minutes, or chill overnight
49
If chilling, let sit at room temperature 2 hours to rise before baking
50
Preheat oven to 350°F
51
Bake rolls, rotating pans halfway through, until lightly browned on top, 15–18 minutes
52
Let cool in pan 5 minutes, then invert onto a platter to serve