Soft and fluffy homemade orange sweet rolls with orange glaze. A fun addition to any breakfast or brunch.
2 1/4tsprapid rise or instant yeast
1/2Cwarm milkheated to 115°F
4-5Call purpose flour
zest of 1/2 of an orange
zest of remaining 1/2 orange
additional orange zestoptional
In a glass measuring cup, combine 1 tbsp granulated sugar, rapid rise (or instant) yeast and 1/2 cup warm water. The water should be warmer than room temp but not so hot you can't keep your finger in it (roughly 115-120°F). Let the yeast mixture sit for at least 5 minute or until it has puffed up substantially.
Meanwhile, in a large bowl or stand mixer, cream 1/2 cup sugar and softened butter together. Add eggs. Scrape bowl as needed or prior to each new addition. Add salt, orange juice, orange zest and 1/2 cup warm milk. Give a quick mix to combine. Slowly add 1 cup of flour at a time until you have put in at least 4 cups. I ended up putting a total of 4 1/2 cups in while mixing and an additional 1/2 cup while kneading, so 5 cups total. This can easily be different depending on your weather conditions so just pay attention to your dough. If it's still super sticky, you need more flour. Once you've hit the 4 1/2 cup mark, add 1/2 cup of flour at a time. When your dough has begun coming together, transfer to a lightly floured work station to knead by hand. Work in extra flour as needed.
Form a smooth ball, transfer to a greased bowl. Cover with plastic wrap and let sit in a warm location for at least an hour or doubled in size.
Prepare filling while dough is rising. Add all ingredients to a small bowl. Microwave until butter is melted, stir to combine ingredients. Set aside. Prepare a rectangular baking dish with spray. I like to use Pam for baking, it smells so good and of course works well too.
When dough is doubled in size, transfer to a lightly floured work space. Roll out into a large rectangle with a rolling pin.
Spread filling over dough, up to 1/2 inch from the edge.
Roll dough starting at one of the shorter ends. Carefully pinch and fold in the edges as you roll your dough into a log. Slice into 12 equal pieces with a serrated knife. Place pieces in prepared baking dish.
You can either choose to continue the rising and baking process now or continue in the morning. Cover and let rise in a warm location until doubled in size OR cover with plastic wrap and chill in the fridge overnight. The rolls will begin to expand slightly overnight. You can then either let them come to room temperature and have them rise slightly more or immediately pop them in the oven. I chose to have mine rise some more. This made for some enormous rolls, popping out of themselves because the dough had no place to go! So don't let them rise too much before baking.
Bake in a 350°F oven for 15-20 minutes or until the edges begin to turn golden.
Mix powdered sugar with 1tbsp orange juice at a time and optional orange zest - if you have it, use it ... if not, don't worry about it. I used about 2 1/2 tbsp orange juice overall. Use less or more depending on how thick or thin you want your icing. Drizzle over warm rolls or use a knife to spread over the entire batch.
If not eaten immediately, keep rolls tightly covered. Pop in the microwave to slightly reheat.