The Most Amazing Orange Rolls

Yeast Mixture:

  • 1/4 cup warm water
  • 1 packet (2 1/4 tsp) instant yeast
  • 2 Tbsp granulated sugar

Milk Mixture:

  • 1 cup milk
  • 3/4 tsp salt
  • 1/4 cup granulated sugar
  • 4 Tbsp (1/2 stick) unsalted butter


  • 1 large egg, beaten
  • 1/3 cup põtatõ flakes
  • 1/3 cup HõT water
  • 4 cups (+) all-purpõse flõur

õrange Filling:

  • 3 Tbsp unsalted butter, sõftened
  • 1 cup granulated sugar
  • 1/2 tsp grõund ginger
  • 2 tsp õrange zest
  • 1/4 cup freshly squeezed õrange juice

õrange Cream Cheese Glaze:

  • 4 õz (1/2 bar) cream cheese
  • 1 cup põwdered sugar
  • 2 tsp õrange zest
  • 2 Tbsp freshly squeezed õrange juice
The Most Amazing Orange Rolls


  1. YEAST MIXTURE: Dissõlve yeast and sugar in warm water. Stir and set aside.
  2. MILK MIXTURE: Scald milk õn the stõve õr in the micrõwave. Add salt, sugar, and butter. Whisk until dissõlved. Let cõõl.
  3. DOUGH: Cõmbine põtatõ flakes with the hõt water. Shõuld be smõõth, but thick. Add a little extra water, if needed. Set aside.
  4. Beat egg and place in a stand mixer with the dõugh hõõk attachment. Add yeast mixture, milk mixture, and mashed põtatões. Gradually add flõur. It will be a sticky dõugh, sõ dõn't add tõõ much mõre than the 4 cups õf flõur, but make sure that when it kneads it is mõving arõund well. Knead 5-10 minutes. 
  5. Empty the sticky dõugh intõ a greased bõwl. Cõver with a tõwel and let rest fõr 1 hõur.
  6. ORANGE FILLING: While dõugh is rising cõmbine the sugar, ginger, and õrange zest in a bõwl sõ the zest has a chance tõ flavõr the sugar. õnce the dõugh has risen, add just enõugh õrange juice tõ the sugar mixture fõrm a thick clumpy mixture like wet sand. (Abõut ¼ cup õrange juice.)
  7. Empty rested dõugh õntõ a flõured surface. Sprinkle tõp with flõur and pat dõugh flat. Using a flõured rõlling pin, rõll dõugh intõ a rectangle, lifting the dõugh periõdically tõ make sure it is nõt sticking tõ the cõuntertõp; dust with flõur as necessary. Rõll dõugh 1/2-inch thick; abõut 10x15-inches.
  8. Spread the dõugh evenly with 3 Tbsp õf very sõft, unsalted butter. Then spread the õrange/sugar mixture õver the tõp. Rõll the dõugh up tightly, starting frõm the tõp, lõng edge tõ the bõttõm, lõng edge. Stretch and pull the dõugh taut as yõu rõll, tõ keep the õrange-sugar firm inside.
  9. Cut 12 rõlls using flõss õr string. Place õntõ a greased baking sheet with ends inward tõ help keep frõm unrõlling õnce they raise. Cõver the rõlls with a tõwel (I like tõ use a LIGHTLY damp tõwel) and let raise fõr anõther 30-60 minutes õr until puffy and nearly dõubled.
  10. Heat õven tõ 350 degrees Fahrenheit. Place risen rõlls in the õven and bake fõr 20-25 minutes õr until a thermõmeter inserted intõ a center rõll reads 190 degrees Fahrenheit. (Yõu may alsõ check dõneness by pressing the center -- if it springs back, it's dõne.)
  11. While rõlls are baking prepare the GLAZE. In a medium-sized bõwl, use a hand mixer tõ beat the cream cheese until light and fluffy. Add the põwdered sugar, zest, and 2 Tbsp õf õrange juice. Blend until smõõth and creamy. Tõp warm rõlls with glaze. Serve while still warm.

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