Wow! I can see the sun! Amazing, since it has rained every day since the middle of February. Yes, it did rain later that day, so the streak is unbroken.
I remember a few weeks ago, in one of the baking communities I belong to, someone asked for an Orange roll recipe. That sounded really, really good! So, I thought I would give it a try as one of my first recipes to make after the first day of Spring!
These rolls are fantastic. The orange taste is just enough, and not overpowering at all. The fresh zest provides just enough orange taste to these rolls.
I based this recipe on my recipe for cinnamon rolls, just adding some zest, and changing the frosting. They are perfect for a nice sunny day.
For the recipe, you can get a .pdf here!
1 T. yeast (1 package)
1 cup warm milk
1/2 c. butter
1 t. salt
1/2 c. sugar
4-5 c. flour
1 T. orange zest
1 cup sugar
2 T. orange zest
1/3 to 1/2 c. butter, softened
¼ cup orange juice
1 cup powdered sugar
1 T. butter
For the rolls
In a large bowl, combine 2 cups flour, sugar, egg, butter, yeast, salt, orange zest, and milk. Mix until all ingredients are well combined. Continue adding up to 1/2 c. flour at a time until dough is workable, but still a bit sticky. Knead until smooth and elastic either with a dough hook or on a floured board. Put dough in another bowl, and cover. Let rise until double in volume.
Combine orange zest and 1 cup sugar. Set aside.
After rising, turn onto lightly floured board and gently deflate. Roll into a 20 inch by 16 inch rectangle. Spread softened butter along dough in a thin layer, sprinkle zest/sugar mixture evenly on rolls. If you have any remaining, that’s OK. Starting with the 20" side, roll dough, and gently pinch dough shut. Cut with a sharp knife into 10 equal rolls.
Place parchment paper or generously butter a 13x9x2 baking pan. Place rolls in the pan, not touching one another. Cover and let rise until double. If you have any remaining zest/sugar mixture, sprinkle over the rolls.
Preheat oven to 375. Bake rolls in the middle of the oven for aproximately 25-30 minutes, until golden brown. Remove and cool until just warm. Frost with frosting.
In a small bowl, combine the butter and powdered sugar. Slowly add the orange juice until the consistency you like.