Description
Deborah’s Knotted Orange Sweet Rolls are soft, fluffy bread rolls infused with fresh orange zest and a sweet buttery filling, topped with a tangy orange glaze. These delightful rolls are perfect for breakfast or brunch, offering a citrusy twist on classic sweet rolls with a charming knotted shape.
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 granulated sugar, and active dry yeast. Let sit until the yeast is foamy, about five minutes, indicating it is properly activated.
- Scald Milk: Heat the whole milk in a small saucepan over medium-high heat until bubbles form around the edges and the milk begins to steam but does not boil. Remove from heat and allow to cool for 10 minutes.
- Mix Initial Dough: Once the yeast has proofed, stir in the remaining 2 tablespoons of sugar and salt. Add the eggs and the slightly cooled scalded milk along with 2 cups of the all-purpose flour and 1 tablespoon of orange zest. Beat with a paddle attachment or a mixer until the mixture is smooth, approximately 2 minutes.
- Knead Dough: Switch to a dough hook attachment. Gradually add the remaining flour, 1 cup at a time, kneading on medium speed for about 5 minutes until a smooth, soft dough forms. Transfer to a large greased bowl, cover tightly with plastic wrap, and let rise until doubled in size, about 1 hour.
- Prepare Filling and Roll Dough: Roll the risen dough out into a large rectangle. Spread the softened butter evenly over the surface, sprinkle with granulated sugar and 2 tablespoons of orange zest evenly over the buttered dough.
- Fold Dough and Cut Strips: Fold one long edge of the dough about one-third of the way in, then fold the opposite long edge similarly so the dough is folded lengthwise like an envelope. Using a pizza cutter or sharp knife, cut the dough into 16-20 strips approximately 1 inch wide.
- Form Knots: Take each strip, cross the ends over to create a loop, then push one end through the loop to form a knot. Place each knotted roll on a baking sheet.
- Second Rise: Cover loosely with plastic wrap or a clean kitchen towel and let the rolls rise for 30 minutes until puffy.
- Bake Rolls: Preheat oven to 400°F. Bake the rolls for 10 minutes or until they turn lightly browned on top.
- Make Orange Glaze: Whisk powdered sugar, orange zest, and 2-3 tablespoons of fresh orange juice until smooth. Brush or drizzle the glaze over the warm rolls.
- Set Glaze and Serve: Allow the glaze to set for 30-45 minutes before serving to let flavors meld and glaze firm up.
Notes
- To reheat, place rolls on a baking sheet and warm in a 350°F oven until heated through, about 5-10 minutes.
- For frozen rolls, thaw at room temperature before reheating as described above.
- Deborah’s original method involves rolling half the dough into strips, dipping them in melted butter instead of spreading, then tying loose knots. This results in a more buttery, less sweet roll though shaping is slightly more challenging.
- You can substitute unsalted butter for salted butter and add a pinch of salt if preferred.
- Make sure the milk is not too hot when mixing in eggs to avoid cooking them prematurely.
Nutrition
- Serving Size: 1 roll
- Calories: 220 kcal
- Sugar: 12 g
- Sodium: 160 mg
- Fat: 8 g
- Saturated Fat: 5 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 32 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 45 mg
