Orange Rolls with Glaze (Printable Version)

Fluffy orange-infused rolls topped with a tangy citrus glaze for a delightful baked treat.

# What You'll Need:

→ Dough

01 - 1 3/4 cups warm water (about 110°F)
02 - 2 tablespoons active dry yeast
03 - 1/3 cup granulated sugar
04 - 2 large eggs
05 - 1/2 cup unsalted butter, melted (1 stick)
06 - 1 teaspoon salt
07 - 5 cups all-purpose flour

→ Filling

08 - 1/2 cup unsalted butter, softened (1 stick)
09 - 1/3 cup granulated sugar
10 - Zest of 2 large oranges

→ Orange Glaze

11 - 2 cups powdered sugar
12 - 1/2 teaspoon fresh orange zest
13 - 2 tablespoons freshly squeezed orange juice

# Step-by-Step Guide:

01 - Combine warm water, active dry yeast, and sugar in a small bowl. Allow to rest for 5 minutes until mixture becomes foamy.
02 - In a large mixing bowl fitted with a dough hook, add eggs, melted butter, salt, flour, and the activated yeast mixture.
03 - Knead the dough on medium speed for 3 minutes. Cover with a towel and let rest for 10 minutes.
04 - Knead the dough again for 3 minutes, then allow it to rest for another 10 minutes.
05 - Perform a final 3-minute knead, followed by a 10-minute rest.
06 - Divide the dough into three equal balls. Lightly flour a clean countertop and roll each ball into a 15 x 8 inch rectangle.
07 - Mix softened butter, sugar, and orange zest thoroughly. Spread evenly over each dough rectangle.
08 - Roll each rectangle lengthwise into a tight log. Using a sharp serrated knife, cut into 1 1/2 inch slices.
09 - Place each roll section into a greased muffin tin. Cover lightly with greased plastic wrap and let rise for 30 minutes.
10 - Preheat oven to 400°F. Bake rolls for 10 to 12 minutes until golden brown.
11 - Whisk powdered sugar, orange zest, and orange juice until smooth. Drizzle glaze over warm rolls before serving.

# Additional Notes:

01 - For best texture and flavor, consume rolls the day they are made. Store leftovers in an airtight container for up to 3 days or freeze.

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