Description
Deborah’s Knotted Orange Sweet Rolls are soft, fluffy sweet rolls infused with fresh orange zest and filled with a buttery orange sugar filling. Tied in a unique knot shape and topped with a tangy orange glaze, these rolls are perfect for breakfast or brunch, offering a delightful citrus twist on classic sweet rolls.
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 sugar, and the active dry yeast. Allow it 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. Remove from the 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, the slightly cooled scalded milk, 2 cups of flour, and orange zest. Beat with a paddle attachment until smooth, about 2 minutes.
- Knead the dough: Switch to a dough hook and add the remaining flour 1 cup at a time, kneading until a smooth, soft dough is formed, about 5 minutes on medium speed. Transfer the dough to a large greased bowl and cover tightly with plastic wrap. Let the dough rise for 1 hour or until doubled in size.
- Prepare the filling and roll dough: Roll out the dough into a large rectangle. Spread softened butter evenly over the dough's surface, then sprinkle with granulated sugar and reserved orange zest for the filling.
- Fold and cut: Fold one long edge of the dough over about one third of the way, then fold the other long edge similarly, creating a tri-fold like an envelope lengthwise. Use a pizza cutter or sharp knife to cut into 16-20 strips approximately 1 inch wide.
- Shape knots: Take each strip, cross the ends over to form a loop, then push one end through the loop to create a knot. Place each knotted roll on a baking sheet.
- Second rise: Cover the shaped rolls loosely with plastic wrap or a clean kitchen towel. Let them rise for 30 minutes until puffy.
- Bake: Preheat oven to 400°F. Bake the rolls for 8-10 minutes or until lightly browned on top.
- Make the glaze: While the rolls bake, whisk powdered sugar, orange zest, and 2-3 tablespoons orange juice together until smooth.
- Glaze and cool: Brush or drizzle the orange glaze over the warm rolls. Let the glaze set for 30-45 minutes before serving.
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 them on the counter before reheating as directed.
- Deborah’s original method involves dipping dough strips in melted butter instead of spreading softened butter and sugar on the dough, resulting in more buttery but less sweet rolls. Both shaping methods are delicious.
Nutrition
- Serving Size: 1 roll
- Calories: 220 kcal
- Sugar: 12 g
- Sodium: 150 mg
- Fat: 8 g
- Saturated Fat: 5 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 32 g
- Fiber: 1 g
- Protein: 5 g
- Cholesterol: 45 mg
