Quick and Easy Orange Rolls recipe
This quick and easy orange rolls recipe will help you make the best homemade orange rolls in less than 2 hours.
Ingredients
For orange rolls bread dough
- 390 g All purpose flour/Bread flour 3 cups loosely packed
- 180 ml Milk 3/4 Cup If you don’t want to add milk, you can use plain water instead.
- 57 g Unsalted Butter (softened)1/4 Cup
- 1 Egg (at Room Temperature)
- 32 g Sugar 2 and 1/2 tbsp
- 7 g Salt 1and 1/4 tsp
- 3 g Yeast (instant /active dried yeast) 1tsp
For the filling
- 100 g Sugar 1/2 cup
- 57 g Unsalted Butter (softened) 1/4 cup
- 9-12 g Orange zest 1 1/2 – 2 tbsp
Instructions
Prepare the bread dough
- Into a bowl add the milk,softened butter, sugar,salt,yeast and egg and combine everything together.Make sure all the ingredients are at room temperature and the milk should be preferably warm(not hot).Then add in the flour into this mixture and combine them together to form a shaggy mass of dough.If you are kneading the dough in a stand mixer, use the dough hook attachment to knead the dough.If you are kneading the dough by hands, transfer the dough on to a clean work surface and knead the dough for a few minutes(around 5 minutes)until it form a smooth dough.The dough may feel sticky in the beginning, thats ok,(that’s the way it should be); you may be tempted to add more flour but don’t do that.The dough will come together in about 5 minutes of kneading.
- Shape it into a ball ; then flatten it a little and then cover it with a bowl or kitchen towel and let the dough rest on the counter for five minutes.This is not for proofing the dough, but this is to let the dough sit for a few minutes so that the gluten stands will relax.This resting will prevent our dough from enormous rebounding back of the dough while rolling it into a thin rectangular sheet.
Divide and shape the dough
- So for the next step of shaping the rolls, first we need to roll the dough into thin sheet (1/ 4th inch thickness).Pat, stretch and roll out the dough to form 18X15-inch rectangle with long edge nearest you.
- Then spread very soft butter all over the surface.Then sprinkle on the sugar and orange zest mix as evenly as possible.Starting with long edge nearest you, roll the dough into a cylinder. While rolling, keep in your mind not to roll them tightly as they need some room for them to expand while proofing and while baking.If they are rolled tightly, the rolls will have pointed center as the center will rise up as it doesn’t have enough space to expand side ways.Mark gently with a knife/scraper to create 12 equal portions. For the cleanest cut, slice by holding a thread or strand of dental floss underneath the cylinder, and cross ends of the floss over each other and pull. Slice cylinder into 12 portions (about 4-5 cm each).Transfer to a baking pan(I have used 11.5X7.5-inch baking pan), that’s been greased with butter or cooking spray.Slight variation in size of baking pan is not an issue.
Proof the shaped Orange Rolls
- Cover the pan loosely with plastic wrap and allow the rolls to rise until puffy and the rolls are touching one another; 55 to 60 minutes.
Bake the Orange sweet Rolls
- Then bake them @ 350 F for 22-25 minutes.Let the orange rolls cool down for 3-4 minutes.Slather on that cream cheese frosting while the rolls are still warm.
- Enjoy!