The Humpherys Family

Orange Sweet Rolls

Recipe Added:  11/7/2011
¾ cup buttermilk, warm
6 Tbsp butter, melted, cooled
3 large eggs
4 ¼ cups flour
¼ cup sugar
2 ¼ tsp instant yeast
1 ¼ tsp salt

Orange Glaze:
1 1/2 cups powdered sugar
3 Tbsp orange juice from 1 orange
1/2 tsp orange zest from filling

 Orange Filling
1/2 cup softened butter
1 cup sugar
2 Tbsp orange juice
Grated zest from 2 oranges

Orange Cream Cheese Glaze (#2)
4 oz cream cheese, softened
1 Tbsp butter, softened
3 cups powdered sugar
2 Tbsp orange juice
1/2 tsp vanilla, 1 tsp orange extract
Whisk buttermilk and butter together, set aside. Combine 3 1/2 cups flour, lemon zest, sugar, yeast, and salt in mixer with dough hook. With mixer on low, add buttermilk mixture and eggs, and mix until dough comes together, about 2 minutes. Increase speed to medium; if dough is very sticky, add a little flour until dough has pulled away from sides of bowl but is still slightly sticky.

Knead dough until smooth and elastic, about 5-6 minutes. Place in a lightly greased bowl and cover with greased plastic wrap. Let rise in a warm place until doubled, 1-2 hours. 

Combine filling ingredients (reserve 1/2 tsp zest) in a small bowl and mix well. 

When dough has risen, turn onto a lightly greased counter and press into a 16x12 rectangle. Gently brush filling mixture over rectangle. Begin with longest edge and roll into a tight log. Press seam closed and roll log seam side down. Slice into 12 even rolls.

For a traditional method, arrange rolls cut side down on a lined or sprayed 9x13 pan.

For a twist method, for each roll hold ends simultaneously and twist into a figure eight. Place on prepared pan and cover with lightly greased plastic wrap. Let rise in a warm place until doubled, 1 1 ½ hours.

Bake at 350 22-25 minutes, until lightly golden on top and cooked through. While rolls are baking, mix glaze ingredients. Drizzle over warm rolls. Makes 12-14 rolls/twists.
Notes
See Tutorial: Working With Yeast
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