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 smooth orange glaze. These delightful treats are perfect for breakfast or brunch, offering a citrusy twist on classic sweet rolls with a visually appealing knotted shape.
Ingredients
Scale
Orange Rolls
- 4 Tablespoons granulated sugar divided
- 2 Tablespoons active dry yeast
- ½ cup warm water
- 1 ⅓ cups whole milk scalded
- 2 large eggs
- 1 ½ teaspoons salt
- 1 Tablespoon orange zest (from 1 orange)
- 5 cups all-purpose flour (625g)
Filling
- ½ cup salted butter softened
- ½ cup granulated sugar
- 2 Tablespoons orange zest (from 2 oranges)
Orange Glaze
- 1 ½ 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. Meanwhile, scald the milk by heating it in a small saucepan over medium-high heat without stirring just until bubbles form around the edge of the pan and the milk starts to steam a bit. Remove from heat and let cool for 10 minutes.
- Mix Dough Ingredients: Once the yeast has proofed, stir in the remaining 2 tablespoons of sugar and salt. Add eggs, slightly cooled scalded milk, 2 cups of flour, and orange zest. Beat with the paddle attachment until smooth, about 2 minutes.
- Knead the Dough: Switch to the dough hook and add the remaining flour 1 cup at a time, kneading until a smooth, soft dough forms, about 5 minutes on medium speed. Transfer dough to a large greased bowl and cover tightly with plastic wrap. Let it rise for one hour or until doubled in size.
- Prepare Filling and Roll Dough: Roll out the dough into a large rectangle. Spread softened butter evenly over the surface, then sprinkle sugar and reserved orange zest evenly on top.
- Fold and Cut Dough: Fold one long edge over about one-third of the way, then fold the other side to overlap similarly, like folding a paper to fit an envelope lengthwise. Use a pizza cutter or sharp knife to cut into 16-20 strips about 1-inch wide.
- Shape Rolls: Pick up one strip and cross the ends over to form a loop. Push one end through the loop to form a knot and place the roll on a baking sheet. Repeat for all strips. Cover loosely with plastic wrap or a clean towel and let rise for 30 minutes until puffy.
- Bake Rolls: Preheat oven to 400°F. Bake the rolls for 10 minutes or until lightly browned on top.
- Prepare and Apply Glaze: While rolls bake, whisk powdered sugar, orange zest, and orange juice until smooth to make the glaze. After baking, brush or drizzle glaze over the warm rolls. Let glaze set for 30-45 minutes before serving.
Notes
- To reheat, place rolls on a baking sheet and warm in a 350°F oven for 5-10 minutes until heated through.
- For reheating frozen rolls, let them thaw on the counter before warming as directed.
- Deborah’s original method involves dipping 1-inch by 7-inch strips of dough in melted butter before knotting, resulting in a more buttery taste and less sweetness without the sugar filling layer.
- These rolls can be stored covered at room temperature for up to 2 days or frozen for longer storage.
Nutrition
- Serving Size: 1 roll
- Calories: 240 kcal
- Sugar: 17 g
- Sodium: 180 mg
- Fat: 8 g
- Saturated Fat: 5 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 36 g
- Fiber: 1 g
- Protein: 5 g
- Cholesterol: 45 mg
