Description
Deborah’s Knotted Orange Sweet Rolls are soft, fluffy rolls infused with fresh orange zest and filled with a buttery, sugary orange filling. Tied into charming knots and topped with a glossy orange glaze, these sweet rolls offer a perfect balance of citrusy brightness and rich sweetness, ideal for breakfast or brunch.
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 active dry yeast. Allow it to proof until foamy, about five minutes, indicating that the yeast is active.
- Scald and Cool the Milk: Meanwhile, heat the milk in a small saucepan over medium-high heat without stirring, just until bubbles form around the edges and it starts to steam slightly. Remove from the heat and let it cool for 10 minutes.
- Mix Dough Ingredients: Once the yeast has proofed, stir in the remaining 2 tablespoons of sugar and the salt. Add eggs, the slightly cooled scalded milk, 2 cups of the flour, and orange zest. Beat with a paddle attachment until smooth, about 2 minutes.
- Knead the Dough: Switch to the dough hook. Gradually add the remaining flour one cup at a time, kneading until a smooth, soft dough forms, about 5 minutes on medium speed. Transfer the dough to a large greased bowl, cover tightly with plastic wrap, and let it rise for 1 hour or until doubled in size.
- Prepare the Filling and Roll Out Dough: Roll out the dough into a large rectangle. Spread the softened butter evenly over the surface, then sprinkle with granulated sugar and the reserved orange zest from the filling ingredients.
- Fold and Cut the Dough: Fold one long edge of the dough towards the center about one-third of the way, then fold the opposite long edge over the first fold like folding a letter. Using a pizza cutter or sharp knife, cut into 16 to 20 strips approximately 1 inch wide.
- Shape the Knots: Take one strip of dough, cross the ends to form a loop, then push one end through the loop to tie a knot. Place each knotted roll on a baking sheet. Repeat with remaining strips to form all rolls.
- Second Rise: Cover the rolls loosely with plastic wrap or a clean kitchen towel. Let them rise for 30 minutes until puffy.
- Bake: Preheat the oven to 400°F. Bake the rolls for 10 minutes or until they are lightly browned on top.
- Make the Glaze and Finish: While the rolls bake, whisk powdered sugar, orange zest, and 2 to 3 tablespoons of orange juice together until smooth. After baking, brush or drizzle the glaze over the warm rolls. Allow the glaze to set for 30 to 45 minutes before serving.
Notes
- To reheat rolls, place them on a baking sheet and warm in a 350°F oven for 5 to 10 minutes until warmed through.
- Frozen rolls should be thawed at room temperature before reheating as described above.
- Deborah’s original method involves dipping dough strips in melted butter before knotting rather than spreading softened butter and sugar as filling. This produces a more buttery and less sweet roll but shaping can be trickier.
Nutrition
- Serving Size: 1 roll
- Calories: 220 kcal
- Sugar: 12 g
- Sodium: 150 mg
- Fat: 7 g
- Saturated Fat: 4 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 33 g
- Fiber: 1 g
- Protein: 5 g
- Cholesterol: 40 mg
