One of my favorite sweet treats I made as a child were glazed orange rolls. I was very young but yeast didn’t scare me one bit. I’ve always found the science of baking fascinating and how ingredients react with one another. I’m so nerdy and proud of it! Honestly, I never knew people found working with yeast intimidating until I became a blogger.
My sweet friends, yeast is not as scary as it seems and I promise that I’ll help you overcome your fears. Instead of thinking of how you’re going to fail at making a yeast roll or bread, just think of the warm rolls covered in a sweet glaze.
Before you even begin doing anything, turn the oven on at 200 degrees. No you’re not going to bake them at 200 degrees. Once the oven reaches 200 degrees, turn the oven off. When it’s time to put the dough in a warm area to rise, the oven will be cool enough and you will put the dough in the oven to rise.
Have all of your ingredients ready. This way, you won’t be running around trying to find this ingredient or that ingredient. It’ll make the process less stressful especially if you find working with yeast intimidating.
One of the most helpful kitchen tools for working with yeast is a digital thermometer. The biggest problem for lots of people is their water temperature being too hot which will basically kill the yeast. So get yourself one of these and it’ll help you out so much when it comes to working with yeast.
The dough is so soft to work with, it’s so different from any dough you’ve worked with. You’ll just love it, so don’t be scared! :) In a large mixing bowl add in 1 package of dry active yeast. Then pour in 1/4 cup of warm water (110 degrees).
Mix it around a bit and let the water/yeast sit for 5 minutes. It should look this once 5 minutes is up.
I use a stand mixer to do most of the work for me. But if you don’t have, no worries. Just use a spatula. Add in 1/4 sugar, 1 teaspoon kosher salt, 2 large eggs, 6 Tablespoons melted unsalted butter, 1/2 cup sour cream and 2 cups of all purpose flour.
Then add in the remainder of the flour, which is 1 1/2 cups. (it’s a total of 3 1/2 cps) Mix to incorporate the flour.
At this point I switch to a dough hook to knead the dough. You can also use your hands to knead the dough if you don’t have a stand mixer. You’ll want to knead the dough for about 6 minutes.
Take the dough out of the bowl and knead the dough for a minute or so.
Oil a large bowl with canola or vegetable oil and roll the dough around to coat it with oil. Cover the bowl with plastic wrap and place in the oven (the oven should have been turned off a long time ago! Do not have the oven on!)
Let the dough rise for 1 1/2 hours. The dough will double in size.
Remove the dough from the bowl and roll it out into a 14×18 inch rectangle. I won’t judge you if your rectangle doesn’t look perfect. ;) Spread 3 Tablespoons of softened unsalted butter over the dough. Leave a inch inch border.
Grate 2 Tablespoons of orange zest.
Combine it with 1/2 cup of sugar.
Sprinkle it over the butter and pat it down a little. Leave a 1 inch border.
Starting with the sides, roll the dough over one time. Do this on both sides.
Then starting towards the bottom, roll the dough up. Press down on the edge to seal the rolls.
Cut the edges off. You won’t be needing this. (I was so tempted to be super cheesy and write kneading this ;) )
Using a serrated knife or string, cut the dough into 1 1/2 inch rolls.
Lightly spray two 9 inch round cake pans.
Put the rolls in the pan seam side down. Leave enough room for the rolls to rise again.
Cover the rolls and let them rise in the oven (don’t have it on!) or in a warm place for 45 minutes.
If you have the rolls in the oven to rise, please take them out before you preheat the oven!
Bake at 350 F for 25 minutes.
While the rolls are almost done baking, start on the Orange Glaze. Oh my word, I would eat this glaze with a serving spoon.
In a large saucepan combine 6 Tablespoons sugar, 2 Tablespoons softened unsalted butter, 1/4 cup sour cream and 2 Tablespoons orange juice. Whisk it together. The sour cream makes the most amazing, creamy glaze. It’s heaven in a spoon, I mean on the rolls.
Bring the orange glaze to a boil and let it boil for about 3 minutes. Once the rolls are done, pour the glaze over the Orange Rolls.
Enjoy!
2 large eggs, at room temperature
3 1/2 cups all purpose flour
1 package active dry yeast
1/4 cup sugar
1/2 cup sour cream
6 tablespoons unsalted butter, melted
1/4 cup warm water (110 F)
1 teaspoon kosher salt
2 Tablespoons orange zest
3 Tablespoons unsalted butter, softened
1/2 cup sugar
2 Tablespoons unsalted butter, softened
6 Tablespoons sugar
3 Tablespoons orange juice
1/4 cup sour cream
*Before I begin doing anything, I turn on the oven to 200 degrees F. Once the oven reaches 200 degrees, I turn it off. When it’s time to put the dough in a warm area to rise, I put the bowl of dough in the oven. It’s not too hot and the perfect place for the dough to rise.
In a large mixing bowl with the paddle attachment (you can use a spatula if you don’t have a stand mixer), combine the yeast and warm water. Let it sit for 5 minutes.
Then add in the sugar, kosher salt, eggs, melted unsalted butter sour cream and 2 cups of flour. Mix the ingredients together. Gradually add in the remainder of the flour.
Switch to the dough hook and let the mixer knead the dough for 6 minutes. (I keep the mixer on low speed) If you don’t have a stand mixer, knead the dough by hand for 7 minutes.
Once the mixer is done kneading the dough, put it on the counter that’s been sprinkled with flour. Knead the dough by hand for a minute.
Place the prepared dough in an oiled bowl and put it in the oven. (make sure the oven has been turned off a long time ago!)
Let the dough rise for 1 1/2 hours.
Put flour on the counter and your rolling pin. Roll the dough out into a 14×18 inch rectangle. Spread the softened unsalted butter over the dough. Leave a 1 inch border.
Grate the oranges and mix the zest with the sugar. Sprinkle the orange zest mixture over the butter and press it down a bit.
Starting with the sides, roll the dough over once on each side. Then from the bottom (the end closest towards you), tightly roll with dough away from you.
Cut the ends of the dough off with a string and cut the dough into 1 1/2 inch rolls.
Place the rolls into two lightly greased 9 inch cake pans. Cover them with plastic wrap and let them rise for 45 minutes.
Bake at 350 degrees for 25 minutes.
Begin on the orange glaze when the rolls are almost done baking. Whisk together the softened unsalted butter, sugar, orange juice, and sour cream. Bring this mixture to a boil and let boil the glaze for 3 minutes.
Once the rolls are done baking, pour the glaze over the rolls. Enjoy!
