Orange Glazed Sweet Rolls

Ingredients

Equipment Needed

• •Stand mixer with dough hook (or strong arms and patience)
• •Rolling pin
• •9x13 inch baking dish
• •Microplane or fine grater for zesting
• •Instant-read thermometer

Instructions

1. 1

   Bloom the yeast

   Pour the warm milk into a large mixing bowl or the bowl of a stand mixer. The temperature matters here: too cool and the yeast sleeps, too hot and you kill it. Sprinkle the yeast and one tablespoon of the granulated sugar over the surface. Let it sit undisturbed for five to ten minutes until the mixture turns foamy and smells pleasantly beery. This is your proof that the yeast is alive and eager to work.

   No foam after ten minutes means dead yeast. Start over with fresh yeast and check your milk temperature with an instant-read thermometer.
2. 2

   Build the dough

   Add the remaining granulated sugar, two cups of the flour, and the salt to the yeast mixture. Beat on low speed until combined, then add the eggs one at a time, mixing well after each. Add the softened butter and half of the orange zest. The dough will look shaggy and wet. Add the remaining flour one half cup at a time, mixing on medium-low until the dough pulls away from the sides of the bowl and becomes smooth and slightly tacky. This takes eight to ten minutes with a stand mixer, longer by hand.

3. 3

   Knead until supple

   Turn the dough onto a lightly floured surface and knead for two to three minutes by hand, even if you used a mixer. You're looking for a dough that springs back when poked, smooth as a baby's cheek and just barely sticky. It should hold together without leaving much residue on your hands. Resist adding excess flour. A slightly tacky dough produces pillowy rolls.

   The windowpane test tells you when you've kneaded enough. Stretch a small piece of dough thin. If you can see light through it without it tearing, the gluten is properly developed.
4. 4

   First rise

   Grease a large bowl with butter or oil and place the dough inside, turning once to coat all surfaces. Cover tightly with plastic wrap and set in a warm, draft-free spot. Let rise until doubled in bulk, about one and a half to two hours. The top of your refrigerator works well if your kitchen runs cool. The dough is ready when an indentation made with your finger remains rather than springing back.

5. 5

   Prepare the filling

   While the dough rises, combine the very soft butter with the brown sugar, remaining orange zest, and one tablespoon of orange juice in a small bowl. Mash and stir until it forms a spreadable paste. The butter must be soft enough to spread without tearing delicate dough. Set aside at room temperature.

6. 6

   Roll and fill

   Punch down the risen dough to deflate it. Turn onto a lightly floured surface and roll into a rectangle roughly twelve by eighteen inches, with the long side facing you. The dough should be about a quarter inch thick. Spread the orange filling evenly over the surface, leaving a half-inch border along the far edge. Work gently so you don't tear the dough.

   If the dough keeps springing back, let it rest under a towel for ten minutes. The gluten needs to relax.
7. 7

   Roll and cut

   Starting from the long edge closest to you, roll the dough into a tight log, keeping tension as you go but not stretching the dough. Pinch the seam closed and position the log seam-side down. Using a sharp knife or unflavored dental floss, cut the log into twelve equal pieces, each about one and a half inches wide. A gentle sawing motion prevents squashing the delicate swirl.

8. 8

   Arrange and rise again

   Butter a nine by thirteen inch baking dish generously. Place the rolls cut-side up in the dish, spacing them evenly in three rows of four. They should be close but not touching. Cover loosely with plastic wrap or a clean kitchen towel and let rise in a warm spot for forty-five minutes to one hour, until puffy and the rolls are just touching each other.

   For overnight rolls, cover tightly with plastic wrap after arranging and refrigerate for up to eighteen hours. Let them come to room temperature for thirty minutes before baking.
9. 9

   Bake until golden

   Preheat your oven to 350°F during the final rise. Bake the rolls on the center rack for twenty-two to twenty-eight minutes, until the tops are golden brown and the internal temperature reaches 190°F. The kitchen will fill with the perfume of butter and orange. Rotate the pan halfway through if your oven heats unevenly. The edges will be slightly darker than the centers.

10. 10

    Make the glaze

    While the rolls bake, whisk together the sifted confectioners' sugar, three tablespoons of fresh orange juice, melted butter, vanilla extract, and a pinch of salt. The glaze should be thick but pourable, like heavy cream. If too thick, add orange juice half a teaspoon at a time. Too thin, add more sugar. The glaze thickens as it sits, so make it just before you need it.

11. 11

    Glaze and serve

    Let the rolls cool in the pan for ten minutes. They're too fragile to handle straight from the oven, and the brief rest allows the glaze to set properly rather than melting into oblivion. Drizzle the glaze generously over the warm rolls, letting it pool in the crevices and drip down the sides. Serve warm, pulling them apart at the table while they're still soft and yielding.

Chef Tips

• •Fresh orange zest is essential here. The oils in the zest carry the bright, floral notes that bottled juice cannot replicate. Zest your oranges before juicing them, and use a microplane for the finest, most fragrant results.
• •Room temperature ingredients matter. Cold eggs and butter will shock the yeast and create a dense, uneven crumb. Set everything out an hour before you begin.
• •The dough should be slightly tacky, not dry. Bread flour can be substituted for a chewier texture, but all-purpose produces the most tender roll. Add extra flour only if the dough is unworkably sticky.
• •For deeper flavor, let the shaped rolls rise overnight in the refrigerator. The slow, cold fermentation develops complexity that quick rises cannot match. They'll need an extra ten minutes in the oven.
• •These rolls are best eaten the day they're made, but they freeze beautifully before glazing. Warm frozen rolls in a 300°F oven for ten minutes, then glaze fresh.

Advance Preparation

• •The dough can be made through the first rise, then refrigerated overnight. Punch down, shape, and proceed with the second rise the next morning.
• •Shaped rolls can be refrigerated overnight before the second rise. Cover tightly with plastic wrap and let them come to room temperature for 30-45 minutes before baking.
• •Unglazed rolls freeze well for up to one month. Thaw at room temperature, warm gently in a low oven, and glaze just before serving.
• •The glaze can be made one day ahead and refrigerated. Bring to room temperature and whisk smooth before using.

Frequently Asked Questions

Nutrition Information

1 serving (about 136g)