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:
- 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
- Whisk dry ingredients together in a large bowl.
- In a microwaveable jug add milk, water and oil. Microwave until warm (blood temp). Whisk in eggs quickly.
- 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.
- Cover the bowl, and let the dough rise for 2 hours at cool room temperature. It will triple in size
- After this, REFRIGERATE THE DOUGH FOR AT LEAST 8 HOURS, preferrably overnight. It can be refrigerated for up to 3 days before using.
- 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.
- Spread the filling over the dough, leaving a narrow margin around the edges uncovered.
- 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.
- Slice the rolls 2” thick and space them with their filling face up in a 9×13 baking dish lined with parchment.
- (AT THIS POINT YOU CAN REFRIGERATE TO BAKE OFF THE FOLLOWING DAY IF YOU WISH.)
- 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)
- Towards the end of the rising time, preheat the oven to 375 F.
- 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.
- While they are baking make your glaze: whisk sugar & oj together until well combined.
- 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!