When I say easy, I mean easy! This recipe uses my delicious and insanely simple French Bread Roll dough as the base, and then you roll them up with butter, orange zest, and sugar in the center. Lastly, you top them off with a sweet and tart orange glaze while they are still warm. And, wow, it really takes these Easy Homemade Orange Rolls over the top.
Whether it’s for a cozy weekend breakfast, a snow day, or a holiday brunch, this recipe is one you will come back to again and again because the ease to delicious ratio is in favor of busy people who like delicious food. With about an hour and 20 minutes in the kitchen, you’ve pulled off a beautiful and delicious recipe that would normally take about 3 hours from start to finish. Sign me up!
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STEP-BY-STEP PHOTOS ON HOW TO MAKE EASY HOMEMADE ORANGE ROLLS
Frequently Asked Questions & Tips on how to make Easy Homemade Orange Rolls
can I use bread flour in this recipe instead of all-purpose?
Yes, you can. Bread flour absorbs more liquid than all-purpose flour, which will result in a chewier and softer roll. It won’t make a huge difference in this recipe, so using either one is fine. I use all-purpose flour, which is what I usually have on hand.
can I use a hand mixer to make the dough?
I do not recommend using a hand mixer to make the dough. The dough constantly gets stuck in the beaters. If you don’t have a stand mixer, you can make the dough by hand. Use a large wooden spoon to mix up the dough, and then when it starts to come together, knead it with your hands.
is it okay to use a 9×13 baking dish?
Yes, it is. However, you will need to use two 9×13 pans because this recipe makes 20-24 rolls.
how should I store the orange rolls?
In an airtight container for up to 3 days at room temperature. If you don’t plan on eating them in that time period, I recommend freezing them. Let them cool completely with the glaze on top, then wrap them up in plastic wrap, place them in a Ziploc bag, and put them in the freezer for up to 3 months.
- When adding the flour, start with 5 1/2 cups of flour. Depending upon the day, you may need to add a little more than 6 cups. You want to reach a springy and smooth consistency for the dough.
- Use a large silicone pastry mat when rolling out the dough to help you measure the dough into a large rectangle.
- When covering the rolls to let them rise, I use plastic wrap that’s been sprayed with cooking spray so that it won’t stick to the rolls while they are rising.
- Stand Mixer
- Large Silicone Pastry Mat
- Measuring Cups
- Rolling Pin
- Silpat Baking Mat
- 13×18 Baking Sheet
- 2¼ cups very warm (but not hot) water
- 2 tbsp active dry yeast
- 2 tbsp sugar
- 2 tbsp olive oil or canola oil
- 1 tbsp salt, scant
- 5½ - 6 cups all-purpose flour
- ¼ cup butter, very softened
- ⅔ cup granulated sugar
- Orange zest of two oranges (Reserve about 1 tsp for glaze...you should have between 1 and 2 tbsp for the filling.)
- ORANGE GLAZE:
- ¼ cup butter, melted
- ¼-1/3 cup orange juice (The juice of the two oranges you zested.)
- 1 tsp orange zest
- 2 cups powdered sugar
- For the dough, you can use a mixer or mix/knead it by hand. Start by adding the warm water, active dry yeast, sugar, and olive oil to your mixing bowl. Stir and let sit for 3-5 minutes.
- Next, add the salt and flour and mix for five minutes. Start with 5½ cups of flour and add a little more if needed. Depending on the day, you may need to add a little more than the 6 cups.
- Cover and let rise for 10 minutes. Beat the dough down, or if you used a mixer, turn the mixer on for a few seconds. Repeat this two more times.
- Preheat the oven to 400 degrees.
- After the third 10-minute rise, lightly flour a surface and roll the dough out into a large rectangle that is approx. 24 by 15 inches.
- Using the very softened butter, spread it with your hand to spread it evenly over the surface of the dough.
- Next, in a small bowl, mix the granulated sugar and orange zest. Sprinkle it evenly over the buttered dough and use your hand to spread it evenly, if necessary.
- Now roll up the dough tightly, and then slice it into 1-inch pieces. You should get between 20 and 24 orange rolls.
- Spray a 13x18 inch cookie sheet with cooking spray or use a Silpat liner. Place the rolls an inch apart on the prepared cookie sheet, cover, and let rise for 25-30 minutes. (I like to spray plastic wrap with cooking spray so that it won't stick to the rolls while they are rising.)
- Bake at 400 degrees for 15-20 minutes or until lightly browned on top.
- Allow rolls to cool just slightly while you mix up the glaze.
- For the glaze, melt ¼ cup butter in a medium-sized microwave-safe bowl.
- Next, add the orange juice, 1 tsp of reserved orange zest, and 2 cups of powdered sugar.
- Use a whisk to thoroughly mix the glaze until there are no lumps.
- Use a spoon to spread about 1 tbsp of frosting on the top of each warm orange roll.
- Serve and Enjoy!
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