March 23, 2011

Orange Sweet Rolls

I've been dreaming of orange sweet rolls just about every week now. There's a bakery close to us called Shirley's, and they have amazing sweet rolls in variety of flavors: Cinnamon, orange, raspberry...


But since I don't have the money to dish out every time I have a craving for these sweet things I decided to make some myself. And they turned out pretty yummy too. Sure, not exactly like the bakery ones, but definitely delicious enough to hit the spot and satisfy the craving.

Orange Sweet Rolls (from

  • 3 tablespoons active dry yeast
  • 2/3 cup warm water (110 degrees F/45 degrees C)
  • 1 cup butter, diced
  • 1/2 cup white sugar
  • 2 teaspoons salt
  • 2 cups scalded milk
  • 2 egg, lightly beaten
  • 6 cups all-purpose flour
  • 14 tablespoons butter, softened
  • 1 cup white sugar
  • 3 tablespoons grated orange zest

  • 1. In a small bowl, dissolve yeast in warm water. Let stand until creamy, about 10 minutes. Combine the diced butter, 1/2 cup sugar, and salt in a large bowl. Stir in the hot milk, and mix to dissolve the butter. Let stand until lukewarm.
  • 2. Mix the yeast, eggs, and flour into the milk mixture to form a sticky dough. Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth, and let rise in the refrigerator for 8 hours or overnight.
  • 3. Remove dough from the refrigerator 2 to 2 1/2 hours before baking. Divide the dough into halves. Roll each half out on a lightly floured surface to 1/4 inch thick rectangle.
  • 4. Mix the softened butter, one cup sugar, and orange peel in a bowl. Spread over the dough. Roll up the dough along the long edge. Cut the rolls into one inch slices with dental floss. Place in greased muffin cups. Let rise until doubled in bulk.
  • 5. Bake in a preheated 400 degree F (205 degree C) oven for 10 to 15 minutes, or until golden brown.

  • Now, I did notice that the dough rose a TON in the fridge, and I had to punch it down once or twice during the cold rise. And really make sure you pull the dough out a few hours before baking. Also recommend then letting the rolls to rise in room temperature and baking right after. I did a batch that I formed rolls before the dough had warmed up, and then let them rise gain in the fridge overnight. I baked them in the morning, and they definitely did not turn out good. This could've been something weird that I happened to do, but I won't repeat that sequence anymore. 

  • Orange Cream Cheese Frosting

  • 8 oz cream cheese, softened
    4 oz butter, softened
    3 3/4 cup confectioner's sugar, sifted
    1/8 teaspoon salt
    1 tablespoon orange zest
    freshly squeezed orange juice, to taste and right constistency

    Beat cream cheese and butter together. Add salt and orange zest and beat until well combined. Add sugar and beat until blended and smooth. Add orange juice until desired consistency. I added about 1 tsp or so. But this really depends how thick you want the frosting to be. Spread frosting on cooled rolls. 

  • I wonder how these would taste filled with cranberries and white chocolate chips... I'm a bit obsessed with the orange-cranberry-white chocolate chip combo.

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