Description
Deborah’s Knotted Orange Sweet Rolls are soft, fluffy rolls infused with fresh orange zest and a sweet buttery filling. Tied into charming knots and topped with a bright orange glaze, these rolls make a delightful breakfast treat or dessert with vibrant citrus flavor and a tender crumb.
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 yeast. Allow to proof until foamy, about five minutes, indicating the yeast is active.
- Scald and Cool Milk. Heat the whole milk in a small saucepan over medium-high heat without stirring just until bubbles form around the edges and it starts to steam. Remove from heat and let cool for 10 minutes to avoid killing the yeast.
- Mix Dough. Once the yeast has proofed, stir in the remaining 2 tablespoons of sugar and salt. Add eggs, the slightly cooled scalded milk, 2 cups of flour, and 1 tablespoon of orange zest. Beat with a paddle attachment until smooth, about 2 minutes.
- Knead Dough. Switch to a dough hook and add remaining flour 1 cup at a time, kneading on medium speed for about 5 minutes until you have a smooth, soft dough.
- First Rise. Transfer the dough to a large greased bowl and cover tightly with plastic wrap. Let it rise for one hour or until doubled in size.
- Shape Rolls. Roll out the dough into a large rectangle. Spread softened butter evenly over the surface, then sprinkle with granulated sugar and 2 tablespoons of orange zest. Fold one long edge over about one third, then fold the other side over similarly, like folding a letter.
- Cut Strips and Knot. Using a pizza cutter or sharp knife, cut the dough into 16-20 strips about 1 inch wide. Take each strip, cross the ends to form a loop, then push one end through to create a knot.
- Second Rise. Place the knotted rolls on a baking sheet, cover loosely with plastic wrap or a kitchen towel, and let rise for 30 minutes until puffy.
- Bake. Preheat the oven to 400°F. Bake the rolls for 10 minutes or until lightly browned on top.
- Prepare Orange Glaze. Whisk together powdered sugar, 1 tablespoon orange zest, and 2-3 tablespoons orange juice until smooth.
- Glaze and Cool. Brush or drizzle the orange glaze over the warm rolls and let it set for 30-45 minutes before serving.
Notes
- To reheat, place rolls on a baking sheet and warm in a 350°F oven until heated through, about 5-10 minutes.
- Frozen rolls should be thawed at room temperature before warming as described above.
- Deborah’s original method shapes the dough strips by dipping them in melted butter before knotting instead of spreading softened butter and sugar on the dough sheet. This results in a more buttery, less sweet roll but is a bit trickier to handle.
- Use fresh orange zest and juice for the best vibrant citrus flavor.
- Make sure the milk is cooled adequately after scalding to avoid killing the yeast.
Nutrition
- Serving Size: 1 roll
- Calories: 220 kcal
- Sugar: 12 g
- Sodium: 160 mg
- Fat: 7 g
- Saturated Fat: 4 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 34 g
- Fiber: 1 g
- Protein: 5 g
- Cholesterol: 45 mg
