Glazed Orange Breakfast Rolls (Print Version)
# Ingredients:
→ Dough
01 -
½ cup unsalted butter, melted
02 -
Pinch of salt
03 -
2 large eggs, lightly beaten
04 -
¼ cup white sugar
05 -
½ cup buttermilk
06 -
3 cups plain flour
07 -
2 ¼ teaspoons fast-acting dry yeast (¼-ounce packet)
→ Filling
08 -
6 tablespoons very soft butter
09 -
½ cup packed brown sugar (light)
10 -
1 cup orange marmalade
→ Orange Glaze
11 -
3 teaspoons orange zest
12 -
A splash of vanilla (½ teaspoon)
13 -
3 tablespoons milk or cream
14 -
2 cups powdered sugar
15 -
¼ cup fresh orange juice
16 -
A pinch of salt (optional)
# Instructions:
01 -
In the bowl of a stand mixer fitted with a dough hook, toss together the flour, sugar, yeast, and a small pinch of salt. Warm the butter and buttermilk to about 120–130°F, then pour them in alongside the whisked eggs. Knead on low speed for around 5-7 minutes or until the dough feels soft and smooth.
02 -
Lightly grease a bowl, pop the dough in, cover with plastic wrap, and leave it somewhere warm for about 2 to 2½ hours until it’s puffed up and doubles in size. Meanwhile, line a 9×13-inch pan with foil and give it a good spray of cooking spray.
03 -
Roll the dough into a big rectangle, about 26 inches long and 13 inches wide. Spread it evenly with the soft butter, follow with marmalade, and finish with a sprinkle of brown sugar. Roll it up from the long edge snugly and cut into 20 pieces using unflavored dental floss.
04 -
Arrange the cut rolls in your prepared pan, cover them up, and let them rise till they’ve almost doubled in size, about an hour. Bake at 375°F for about 15 minutes or till they’re golden on top.
05 -
Mix together the orange juice, vanilla, powdered sugar, pinch of salt, and milk until smooth. Stir in 2 teaspoons of the orange zest. Pour the glaze over the warm rolls and top with the remaining zest for a nice finish.
# Notes:
01 -
You can prep these the evening before. Once shaped, pop them in the fridge for up to 16 hours. When ready to bake, let them rise at room temp for an hour.
02 -
Store baked rolls in the freezer for up to 6 months.
03 -
They taste best when warm and freshly baked.
04 -
Keep them in an airtight container at room temp for up to 4 days.