ORANGE ROLLS

 Orange Rolls

Is there a better way to start the day than with sunny Florida citrus? We don’t think so either. Homemade orange rolls are a charter member of the Southern bread baskethall of fame. Every recipe has its own special twist, and this one just happens to turn out tender, buttery spirals with a hint of cinnamon and a perfectly gooey sweet orange marmaladecenter.

Hands-On:

25 mins

Total:

2 hrs

Yield:

15 rolls

Ingredients

Ingredient Checklist

• 1 cup warm milk (105˚ to 115˚F) 
• 1 (1/4-ounce) package active dry yeast 
• 1 cup sugar 
• 4 cups all-purpose flour 
• 1/4 cup + 1/3 cup butter, melted 
• 1 teaspoon table salt 
• 1 teaspoon orange zest 
• 2 large eggs, lightly beaten 
• Vegetable cooking spray 
• 2/3 cup orange marmalade 
• 3/4 tablespoon ground cinnamon 
• GLAZE 
• 1 cup powdered sugar 
• 2 tablespoons butter, melted 
• 1 1/2 tablespoons milk 
• 1/4 teaspoon orange extract 

Directions

Instructions Checklist

• Step 1 
  Combine the milk, yeast, and 1 teaspoon of the sugar in a 1-cup glass measuring cup, stirring to dissolve yeast; let stand 5 minutes.
  
  
• Step 2 
  Combine the flour, ¼ cup of the butter, salt, orange zest, eggs, and 3 tablespoons plus 2 teaspoons sugar in bowl of heavy-duty electric stand mixer. Add the milk mixture; beat at low speed 1 to 2 minutes or until blended, using the dough hook attachment. Increase speed to medium-low and beat 5 minutes or until the dough is smooth (dough will be soft and slightly sticky). Place the dough in a greased bowl; lightly greased top of dough with cooking spray. Cover and let rise in a warm place (80˚ to 85˚F), free from drafts, 45 minutes to 1 hour or until doubled in bulk.
  
  
• Step 3 
  Combine the marmalade, remaining 1/3 cup butter, cinnamon, and remaining ¾ cup sugar in a small bowl.
  
  
• Step 4 
  Punch the dough down. Turn out a light floured surface; roll into a 15- x 12-inch rectangle (about ¼ inch thick). Spread the marmalade mixture over the dough, leaving a ½-inch border. Roll up, jelly-roll fashion, starting at 1 long side. Cut the dough into 15 (1-inch thick) slices, and place in a well-greased 13- x 9-inch pan with sides touching. Cover and let rise 45 minutes or until almost doubled in bulk.
  
  
• Step 5 
  Preheat the oven to 350˚F. Uncover the rolls, and bake 20 to 25 minutes or until light golden brown. Remove from the oven, and cool slightly. Drizzle the glaze over the warm rolls.
  
  
• Step 6 
  Glaze: Whisk together until blended 1 cup powdered sugar, 2 tablespoons melted butter, 1 ½ tablespoons milk, and ¼ teaspoon orange extract. Makes 2/3 cup.  
  
  

Source

Recipe Revival: Southern Classics Reinvented for Modern Cooks (2016; Time Inc. Books)