Sunday, April 8, 2012

Orange Rolls

2/3 cup whole milk
5 tablespoons sugar, divided
1 package yeast
2 large eggs, room temperature
Zest from 1 orange
2 3/4 cups unbleached all-purpose flour
1 teaspoon kosher salt
1/2 cup unsalted butter, room temperature, cubed

5 tbsp softened butter
1/2 cup powdered sugar
Zest from 1/2 an orange

1/2 cup powdered sugar
Zest from 1/2 an orange
1-2 tbsp orange juice

Heat milk in a small saucepan over medium heat or in a microwave until an instant-read thermometer registers 110°–115°. Transfer milk to a 2-cup measuring cup; stir in 1 Tbsp. sugar. Sprinkle yeast over milk and whisk to blend. Let sit until yeast is foamy, about 5 minutes. Add eggs; whisk until smooth.

Combine remaining 4 Tbsp. sugar, zest, flour, and salt in the bowl of a stand mixer fitted with a dough hook. Add milk mixture. With mixer running, add 1/2 cup room-temperature butter, 1 piece at a time, blending well between additions. Mix on medium speed for 1 minute. Knead on medium-high speed until dough is soft and silky, about 3 minutes.

Brush a medium bowl with some melted butter; place dough in bowl. Brush top of dough with remaining melted butter; cover with plastic wrap. Let dough rise in a warm, draft-free area until doubled in size, 1–1 1/2 hours

Roll the dough into a 10x 18 inch rectangle. Mix together the butter, powdered sugar and orange zest and spread over the dough to within 1/2 inch of the edges. Roll from one of the long edges, pinching to seal the roll shut.  Cut into 9 even slices and place in a well greased 8x8 inch pan. Let rise for another hour or until puffy and filling the pan.

Bake at 350 for 30-40 minutes or until golden brown on top.  Mix together the remaining 1/2 cup of powdered sugar and orange zest; slowly add orange juice until it reaches a thick glaze texture, drizzle over the warm rolls.

Makes 9 rolls.

The dough is based on the Master Sweet Dough recipe from Bon Appetite.

1 comment:

Margaret Mary said...

Yum, orange rolls!!!