Description
Deborah’s Knotted Orange Sweet Rolls are soft, flavorful rolls infused with fresh orange zest and topped with a sweet orange glaze. Perfect for breakfast or brunch, these rolls are shaped into delicate knots and baked to golden perfection with a rich orange filling and a citrusy glaze.
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 sugar, and the yeast. Allow mixture to proof until foamy, about five minutes, indicating the yeast is active.
- Scald the Milk: Heat milk in a small saucepan over medium-high heat without stirring until bubbles form around the edge and steam begins. Remove from heat and let cool for 10 minutes to avoid killing the yeast.
- Mix Dough: Once yeast has proofed, stir in remaining 2 tablespoons sugar and salt. Add eggs, scalded milk, 2 cups flour, and orange zest. Beat with a paddle attachment until smooth, about 2 minutes.
- Knead Dough: Switch to dough hook. Add remaining flour 1 cup at a time, kneading on medium speed for about 5 minutes until a smooth, soft dough forms.
- First Rise: Transfer dough to a large greased bowl, cover tightly with plastic wrap, and let rise for one hour or until doubled in size.
- Prepare Filling and Roll Out Dough: Roll dough into a large rectangle. Spread softened butter evenly on the surface, then sprinkle with granulated sugar and orange zest for the filling.
- Fold and Cut Dough: Fold one long edge about one-third of the way, then fold the opposite edge over similarly, like folding a letter. Use a pizza cutter or sharp knife to cut into 16-20 strips about 1 inch wide.
- Shape Knots: Take one strip, cross the ends to form a loop, push one end through to create a knot, and place on a baking sheet. Repeat with remaining strips.
- Second Rise: Cover rolls loosely with plastic wrap or towel and let rise for 30 minutes until puffy.
- Bake: Bake rolls at 400°F for 10 minutes or until lightly browned on top.
- Make Glaze: Whisk together powdered sugar, orange zest, and 3 tablespoons orange juice until smooth.
- Glaze Rolls: Brush or drizzle the orange glaze over the warm rolls and 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.
- For frozen rolls, thaw at room temperature and reheat as directed.
- Deborah’s original method involves dipping dough strips in melted butter instead of spreading softened butter and omitting sugar in the filling, resulting in a more buttery, less sweet roll that is a bit more challenging to shape.
- The dough can be made a day ahead and refrigerated after the first rise for convenience; allow to come to room temperature before shaping.
Nutrition
- Serving Size: 1 roll
- Calories: 250 kcal
- Sugar: 15 g
- Sodium: 150 mg
- Fat: 8 g
- Saturated Fat: 4.5 g
- Unsaturated Fat: 2.5 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 1 g
- Protein: 5 g
- Cholesterol: 50 mg
