Homemade Orange Rolls Recipe
Adapted from a recipe by Joe Sevier at Epicurous.com
Equipment
Ingredients
For the filling
- 1 C 1 stick unsalted butter, softened
- 1 C sugar
- 2 Tbsp finely grated orange zest
- ¼ tsp kosher salt
For the dough
- 2 Tbsp active dry yeast
- 4 Tbsp sugar divided
- 2 egg yolks lightly beaten, room temperature
- ⅔ C fresh orange juice
- 4 Tbsp melted butter cooled
- 1 tsp kosher salt
- 3 ⅓ C cups all-purpose flour, plus more for dusting your surface plus more for surface
Instructions
- First, make the filling by combining all the filling ingredients in the bowl of a stand mixer and beating it at increasing speed until it is soft, pliable, and easily spreadable. Scrape into a bowl and set aside.
- Start activating the yeast by combining 2 Tbsp of the sugar with 6 Tbsp (3 oz) of water that you temped with your Thermapen ONE to be 105–115°F (41–46°C) and stirring the yeast in. Let sit until the yeast awakens and start to become foamy ~10 min.
- In the stand mixer, beat together the orange juice, egg yolks, melted butter, remaining sugar, and salt.
- Add the flour and the foamy yeast mixture, change out the beater for a dough hook, and knead the dough together until the dough is supple and smooth. The dough will be somewhat sticky.
- Lightly oil or non-stick spray a bowl, put the dough in it, cover, and let it proof, preferably in and 85°F (29°C) environment until doubled in size, about 45 minutes.
- Turn the dough out onto a lightly floured surface and roll it into a rectangle about 34x14", until about ⅛" thick.
- Use a spatula to spread the filling all over the dough, leaving about 2" on the far, long side uncoated.
- Roll the dough up, cinnamon-roll style, along its long edge. Cut the roll in half, then each of those in half, then each of those in half, then each of those in thirds.
- Transfer the rolls to prepared muffin tins (or one large prepared muffin tin like we used.) Cover loosely with oiled plastic wrap.
- Proof for another 30 minutes or so, until the rolls are poofy and look. Meanwhile, preheat your oven to 350°F (177°C).
- Bake the rolls, checking the temperature for about 15 minutes (use a timer to know when to check the doneness). When the rolls reach 190–195°F (88–91°C). Check the temp with your Thermapen ONE.
- Let the rolls cool for 5 minutes, then turn them out and serve them warm.