Orange Rolls

Servings: rolls

Calories: 394cal

Since this recipe is broken into sections, I just wanted to point out that you will need a total of three oranges.

In mixer bowl, dissolve the yeast in warm water and let stand 3 to 5 minutes; stir. Add the egg, half of the flour (3/4 cup + 2 tablespoons), and the butter.
2 1/4 teaspoons SAF instant yeast, 1/2 cup warm water, 1 large egg, 2 Tablespoons unsalted butter
Rub the orange zest, sugar, and salt together with your fingers until fragrant, then add to the bowl. Beat all ingredients on medium until smooth.
1 Tablespoon granulated sugar, zest of one orange, 1 teaspoon salt
Add the remaining flour (3/4 cup + 2 tablespoons) gradually until combined. Dough should clean sides of bowl. If it doesn't, add 1/4 cup more flour. You may need to add another, just add a little at a time until the dough comes away from the bowl. Knead on lightly floured board until smooth. Cover with a clean towel and let rise for 40 minutes or until doubled in size.
While dough is rising, grease 9x9-inch baking pan.

Blend the filling ingredients and set aside.
3/4 cup powdered sugar, 1 1/2 Tablespoons unsalted butter, zest of HALF an orange , 1 Tablespoon fresh orange juice
Combine the frosting ingredients and beat until creamy. Set aside.
2 1/2 cups powdered sugar, 3 Tablespoon unsalted butter, 4 ounces cream cheese, zest of one orange, 2 Tablespoons fresh orange juice
Dust a sheet of parchment paper with flour. Place dough on dusted parchment and roll out dough into a 7" x 14" rectangle. Spread with the filling, coming to within 1/2" of the sides. Roll up jelly-roll style, using the parchment to help you roll it up. The dough may be a little sticky. Pinch the edges of the dough to seal.
Mark and cut dough into 9 equal parts. You may need to reroll the cut pieces as you place them into the pan and cover with a towel. Let rise in warm place until doubled, about 40 minutes. While dough is rising, preheat oven to 375 F.
Bake 20-25 minutes, until golden brown.
Remove rolls from the oven and let cool for 5 minutes. Spread with frosting. You may have some frosting left over.

5 from 1 vote

Remove your butter, eggs, and cream cheese from the refrigerator about 30 minutes before beginning. xxx2
Once you’ve rolled up the dough and are ready to cut, the easiest way to get equally sized rolls is to measure the roll and divide by 9. You can’t really refrigerate the dough or you’ll slow down the yeast, and there’s one more rise to go. So use a sharp knife to make your cuts.
Instead of a knife, you can use dental floss to tie-off and cut the rolls. To "Tie-Off" dough, take a piece of strong thread, or dental floss, about 16 inches long, slip under roll of dough and cross on top to cut slices smoothly and quickly.

Course: Breakfast

Cuisine: American

Prep Time10

Cook Time20

Rise time1 20

Total Time1 50