Description
Deborah’s Knotted Orange Sweet Rolls are soft, tender, and bursting with bright citrus flavor. These sweet rolls are enriched with orange zest and a flavorful filling of butter, sugar, and more orange zest, braided into unique knot shapes and topped with a luscious orange glaze. Perfect for breakfast or brunch, these rolls bring a refreshing twist to a classic pastry.
Ingredients
Scale
Orange Rolls
- 4 tablespoons granulated sugar, divided
- 2 tablespoons active dry yeast
- 1/2 cup warm water
- 1 1/3 cups whole milk, scalded
- 2 large eggs
- 1 1/2 teaspoons salt
- 1 tablespoon orange zest (from 1 orange)
- 5 cups all-purpose flour (625g)
Filling
- 1/2 cup salted butter, softened
- 1/2 cup granulated sugar
- 2 tablespoons orange zest (from 2 oranges)
Orange Glaze
- 1 1/2 cups powdered sugar
- 1 tablespoon orange zest
- 2-3 tablespoons orange juice
Instructions
- Proof the yeast: In a small bowl, combine warm water, 2 tablespoons of granulated sugar, and active dry yeast. Allow the mixture to proof until foamy, about 5 minutes.
- Scald the milk: Heat the whole milk in a small saucepan over medium-high heat without stirring until bubbles form around the edges and the milk starts to steam. Remove from heat and let it cool for 10 minutes.
- Mix the dough: Once yeast has proofed, stir in the remaining 2 tablespoons of sugar and salt. Add eggs, the slightly cooled scalded milk, 2 cups of flour, and 1 tablespoon of orange zest. Beat with the paddle attachment until smooth, about 2 minutes.
- Knead the dough: Switch to the dough hook and add the remaining flour 1 cup at a time. Knead on medium speed until a smooth, soft dough forms, about 5 minutes. Transfer dough to a large greased bowl, cover tightly with plastic wrap, and let rise for 1 hour until doubled in size.
- Prepare the dough for shaping: Roll out the dough into a large rectangle. Spread the softened butter evenly over the surface, then sprinkle with granulated sugar and 2 tablespoons of orange zest.
- Fold and cut dough: Fold one long edge of the dough about one-third of the way in, then fold the opposite edge to overlap, similar to folding a letter. Using a pizza cutter or sharp knife, cut the dough into 16-20 strips about 1 inch wide.
- Form knots: Take one strip of dough, cross the ends to form a loop, then push one end through the loop to create a knot. Place the knotted roll on a baking sheet. Repeat with remaining strips.
- Second rise: Cover the rolls loosely with plastic wrap or a clean kitchen towel and let rise for 30 minutes until puffy.
- Bake: Preheat oven to 400°F. Bake rolls for 10 minutes or until lightly browned on top.
- Make and apply glaze: Mix powdered sugar, orange zest, and orange juice until smooth. Brush or drizzle the glaze over warm rolls. Let set for 30-45 minutes before serving.
Notes
- To reheat, place rolls on a baking sheet and warm in a 350°F oven for 5-10 minutes until heated through.
- To reheat frozen rolls, thaw at room temperature and warm as directed above.
- Alternative shaping method: roll out half the dough into strips, dip strips in melted butter, then loosely knot and tuck ends under for a less sweet, more buttery result.
- Ensure the milk is not too hot when added to avoid killing the yeast; it should be warm and slightly cooled after scalding.
Nutrition
- Serving Size: 1 roll
- Calories: 220 kcal
- Sugar: 12 g
- Sodium: 150 mg
- Fat: 8 g
- Saturated Fat: 4.5 g
- Unsaturated Fat: 2.5 g
- Trans Fat: 0 g
- Carbohydrates: 32 g
- Fiber: 1 g
- Protein: 5 g
- Cholesterol: 40 mg
