Description
Soft, pillowy homemade orange rolls with a sticky, citrus-glazed perfection. These reliable, crowd-pleasing brunch rolls are easy to make and perfect for weekend gatherings or special occasions.
Ingredients
Scale
- 4 cups (500g) all-purpose flour
- 1 packet (2 ¼ tsp or 7g) active dry yeast
- 1 cup (240ml) warm whole milk
- ¼ cup (50g) granulated sugar
- ½ cup (115g) unsalted butter, melted and slightly cooled
- 2 large eggs, room temperature
- 1 tsp salt
- Zest of 2 large oranges
- ½ cup (100g) brown sugar, packed
- ¼ cup (55g) butter, softened
- ¼ cup (60ml) fresh orange juice
- 1 cup (120g) powdered sugar
- 1–2 tbsp milk (for glaze consistency)
Instructions
- Activate the yeast: In a small bowl, combine warm milk, sugar, and yeast. Let sit for 5-10 minutes until foamy.
- Mix the dough: In a large bowl, combine flour and salt. Add melted butter, eggs, orange zest, and yeast mixture. Mix until a shaggy dough forms. Knead for 8-10 minutes until smooth and elastic.
- First rise: Place dough in a greased bowl, cover, and let rise in a warm place for 1-1.5 hours until doubled in size.
- Prepare the pan: Grease a 9×13 inch baking dish. Mix brown sugar and softened butter, then spread evenly into the bottom of the dish.
- Shape the rolls: Punch down dough and roll into a 12×16 inch rectangle. Brush with melted butter, roll tightly into a log, and cut into 12 equal rolls.
- Second rise: Place rolls in the prepared dish, cover loosely, and let rise for 30-45 minutes until puffy. Preheat oven to 350°F (175°C) during the last 15 minutes.
- Bake: Bake for 25-30 minutes until golden brown and internal temperature reaches 190°F (88°C).
- Make the glaze: Whisk together orange juice, powdered sugar, and enough milk to reach a drizzling consistency.
- Glaze and serve: Brush warm glaze over hot rolls immediately after baking. Let cool in pan for 10 minutes before serving.
Notes
Ensure milk is lukewarm (around 110°F) to avoid killing the yeast. Do not add extra flour during kneading if the dough is sticky; use wet hands instead. Apply glaze while rolls are hot for the best sticky texture. Rolls can be frozen unbaked after the second rise or baked and frozen for up to 3 months.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Breakfast
- Cuisine: American
Nutrition
- Serving Size: 1 roll
- Calories: 275
- Sugar: 22
- Sodium: 250
- Fat: 10
- Saturated Fat: 6
- Carbohydrates: 42
- Fiber: 1
- Protein: 6
Keywords: orange rolls, brunch recipe, homemade bread, citrus glaze, yeast rolls, weekend breakfast, comfort food