My baking experiment #60 – orange rolls with orange glaze

I love soft fluffy rolls: cinnamon rolls, orange rolls, chocolate rolls, even plain o’ dinner rolls. As long as they’re soft & fluffy, i’ll devour them. As i’ve said previously, i don’t have a stand mixer, so i have to turn to no-knead rolls:

http://www.biggerbolderbaking.com/cinnamon-rolls/

Ingredients (makes 12 ginormous rolls)
  • 3½ cups flour
  • ¼ cup sugar
  • ½ tablespoon salt
  • ¾ tablespoon yeast
  • 1 cup milk
  • ½ cup water
  • ¼ cup oil
  • 2 large eggs
  • Filling: 1 cup orange marmalade
  • Glaze: 1 cup powder sugar + 1 Tbsp orange juice
Instructions
  1. Whisk dry ingredients together in a large bowl.
  2. In a microwaveable jug add milk, water and oil. Microwave until warm (blood temp). Whisk in eggs quickly.
  3. Stir the wet into the dry to make a sticky dough. Simply mix with a spoon until there are no flour lumps. Scrape down the dough from the sides of the bowl.
  4. Cover the bowl, and let the dough rise for 2 hours at cool room temperature. It will triple in size
  5. After this, REFRIGERATE THE DOUGH FOR AT LEAST 8 HOURS, preferrably overnight. It can be refrigerated for up to 3 days before using.
  6. Transfer the dough to a floured work surface, and roll it into a rectangle approximately ¼” thick. It will be long so you can always do it in 2 goes.
  7. Spread the filling over the dough, leaving a narrow margin around the edges uncovered.
  8. Starting with a long edge, gently roll the dough into a log. Don’t roll it too tightly; if you do, the centers of the buns will pop up as they bake.
  9. Slice the rolls 2” thick and space them with their filling face up in a 9×13 baking dish lined with parchment.
  10. (AT THIS POINT YOU CAN REFRIGERATE TO BAKE OFF THE FOLLOWING DAY IF YOU WISH.)
  11. Cover the pan, and allow the rolls to rise until they’re have grown into each other and are puffed up, about 30-60 minutes. (depending on how hot your kitchen is)
  12. Towards the end of the rising time, preheat the oven to 375 F.
  13. Uncover the pan, and bake the buns for 40 to 45 minutes, till they’re a deep golden brown. Rotate the tray during baking so they can get golden brown all over.
  14. While they are baking make your glaze: whisk sugar & oj together until well combined.
  15. Remove the pan from the oven and let it rest for 20 minutes. Once cooled remove rolls from the pan and onto a cooling rack. Spread orange glaze generously over the rolls, and devour immediately.

OMG… I’m so happy! These rolls turned out so much better than expected! They’re big & soft, just like restaurant rolls. I used some of the dough to make dinner rolls for my husband and those turned out great too.

But the orange rolls: soft & fluffy, with a light orange sweetness. Perfect breakfast to brighten up your day. I really love these rolls. I’m afraid i’ll finish the whole batch by myself!

fresh from the oven and glazed
fresh from the oven and glazed
orange sweet roll
orange sweet roll
with orange glaze
with orange glaze
soft & fluffy inside
soft & fluffy inside
i'll have one... or three
i’ll have one… or three
brightens up your day!
brightens up your day!
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