Glazed Orange Rolls
To get a head start on these rolls, the dough can be made the night before and refrigerated. Just be sure to let the dough come to room temperature before rolling out. These rolls can also be made without the honey by adding instead 1/4 cup sugar and increase…
Heading out the door? Read this article on the new Outside+ app available now on iOS devices for members! Download the app.
To get a head start on these rolls, the dough can be made the night before and refrigerated. Just be sure to let the dough come to room temperature before rolling out. These rolls can also be made without the honey by adding instead 1/4 cup sugar and increase the water to 3/4 cup. For the filling, you can substitute margarine for the butter and increase the sugar to 1/4 cup.
- 1 pkg. active dry yeast (1 Tbs.)
- 1 tsp. sugar
- 1/4 cup hot water
- 1/4 cup honey
- 1/4 vegetable oil
- 1/4 cup orange juice
- 3 3/4 to 4 cups unbleached all-purpose flour (approximately)
- 1 tsp. salt
- 4 Tbs. butter, softened
- 3 Tbs. sugar
- 2 Tbs. grated orange peel
- 2 cups powdered sugar
- 4 Tbs. orange juice, preferably fresh squeezed
In small bowl, dissolve yeast, 1 teaspoon sugar and hot water. Set aside until foamy, about 10 minutes.
In medium bowl, mix honey, oil, orange juice and 1/2 cup water. Set aside.
In food processor, combine 3 3/4 cups flour and salt. Add yeast mixture and honey mixture, and process until dough forms a ball. Pulse on/off 4 to 5 times, until dough looks silky. Dough should not be sticky; If dough is sticky, add more flour, 1 tablespoon at a time. Place dough into lightly oiled bowl, turning to coat. Cover with plastic wrap, and let rise in a warm, draft-free place until doubled in volume, about 1 hour.
Punch down dough, and turn out onto lightly floured surface. Using a lightly floured rolling pin, roll dough into rectangle, approximately 14 x 9 inches. Spread butter over dough, leaving a 1/2-inch border on all sides. Sprinkle sugar and orange peel over butter. Starting with long edge, roll dough into a spiral, jelly roll-style. Pinch edges together to seal. Cut roll into 12 slices. Place slices on well-greased baking sheet. Cover rolls with greased plastic wrap, and let rise in a warm, draft-free place until rolls are almost doubled in size, about 30 minutes.
Preheat oven to 350°F. Uncover rolls, and bake until light golden brown, 40 to 45 minutes. Remove pan from oven, and let cool slightly. While rolls are cooling, mix powdered sugar and orange juice in small bowl until well blended. Drizzle icing over rolls. Serve warm.
- Calories 327
- Carbohydrate Content 59 g
- Cholesterol Content 10 mg
- Fat Content 9 g
- Fiber Content 1 g
- Protein Content 4 g
- Saturated Fat Content 3 g
- Sodium Content 218 mg
- Sugar Content 0 g