Orange Rolls
Quick and heavenly. That's really all you need to know. You will not regret making these!
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Servings: 32
Ingredients
Dough
- 3 1/2 cups warm water
- 3/4 cups sugar
- 2 T active dry yeast
- 3 eggs
- 1/2 cup melted coconut oil
- 1 T salt
- 10-11 1/2 cups unbleached bread flour
Filling
- 10 T butter, divided
- 1 1/3 cup white sugar, divided
- Zest of 3-4 oranges
Frosting
- 1 cup butter, softened (2 sticks)
- 5-6 cups powdered sugar
- Zest of 3-4 oranges (about 1.5 tbsp)
- Juice of 3-4 oranges (squeeze the juice from the zested oranges)
Instructions
- In a stand mixer/large bowl, combine sugar, warm water, and yeast. Give it a quick mix, cover, and let yeast dissolve for 10 minutes.
- Add eggs, oil, and salt. Mix together. Then add the flour cup by cup while mixing in between. You have enough flour when 1- the dough doesn’t stick to the side of the bowl 2- the dough is tacky but doesn’t stick to your fingers. (Be careful not to add too much flour!)
- Knead for five minutes. If using a mixer- cover the dough while kneading to keep the heat inside.
- Cover the dough and let it rise 10 minutes. Preheat the oven to 375° F.
- Dump dough onto a floured surface. Divide in half and roll out each half into a large rectangle.
- On each half, spread 1/2 of the butter, and evenly sprinkle half of the sugar and orange zest.
- Tightly roll dough up into one long snake. Using thread or a very sharp knife, cut the dough (as shown in video) into 16 even slices per dough snake. (Discard the ends)
- Onto two greased jelly roll pans, evenly lay out all orange roll dough rounds, 16 per cookie sheet. Cover and let rise 10-30 minutes.
- Bake at 375° F for 14-15 minutes.
- For frosting: Whip the frosting ingredients together until it is light and smooth. When your orange rolls come out of the oven, spread the orange glaze all over the rolls! Enjoy!