Description
Deborah’s Knotted Orange Sweet Rolls are soft, fluffy yeast rolls infused with fresh orange zest in both the dough and filling. They are shaped into charming knotted rolls, baked to golden perfection, and topped with a zesty orange glaze, making them a delightful breakfast or brunch treat.
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 Yeast and Scald Milk: In a small bowl, combine warm water, 2 tablespoons of sugar, and the yeast. Allow to proof until foamy, about 5 minutes. Meanwhile, scald the milk by heating it in a small saucepan over medium-high heat without stirring until bubbles form around the edge and it starts to steam. Remove from heat and let cool for 10 minutes.
- Mix Dough: Once the yeast is foamy, stir in the remaining 2 tablespoons of sugar and salt. Add eggs, slightly cooled scalded milk, 2 cups of flour, and orange zest to the yeast mixture. Beat with a paddle attachment until smooth, about 2 minutes.
- Knead Dough: Switch to a dough hook and add the remaining flour 1 cup at a time, kneading on medium speed until a smooth, soft dough forms, about 5 minutes. Transfer dough to a large greased bowl and cover tightly with plastic wrap. Let rise for 1 hour or until doubled in size.
- Prepare Filling and Roll Dough: Roll out dough into a large rectangle. Spread softened butter evenly over the surface, then sprinkle with granulated sugar and the reserved orange zest.
- Fold Dough and Cut Strips: Fold one long edge of the dough about 1/3 of the way toward the center, then fold the other long edge similarly, resembling an envelope fold lengthwise. Using a pizza cutter or sharp knife, cut into 16-20 strips about 1 inch wide.
- Shape Knots: Pick up one strip and cross the ends to form a loop. Push one end through the loop to create a knot. Place the roll on a baking sheet. Repeat with remaining strips.
- Second Rise: Cover rolls loosely with plastic wrap or a clean kitchen towel. Let them rise 30 minutes until puffy.
- Bake: Preheat oven to 400°F. Bake rolls for 10 minutes or until lightly browned on top.
- Make Glaze and Finish: Whisk together powdered sugar, orange zest, and orange juice until smooth. Brush or drizzle the glaze over the warm rolls. Let 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 warmed through.
- For frozen rolls, thaw at room temperature and warm as directed.
- Deborah's original method involves dipping dough strips in melted butter instead of spreading softened butter and folding in sugar and zest. This yields a more buttery but less sweet roll with a different shaping technique.
Nutrition
- Serving Size: 1 roll
- Calories: 250 kcal
- Sugar: 15 g
- Sodium: 180 mg
- Fat: 8 g
- Saturated Fat: 4 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 1 g
- Protein: 5 g
- Cholesterol: 45 mg
