Waking up in the morning can be a challenge for most of us. And it gets even harder during the colder months. But when there are warm and soft orange rolls to greet you in the morning, you’ll be more than happy to get up early to start making the coffee.
Being able to bake bread from scratch is one of the most rewarding experiences I had back when I was still a baking student. And I think the love you put into every knead is what makes every homemade bread a delight to eat. When I learned how to make cinnamon rolls, it instantly became a personal favourite. The dough recipe involves basic bread-mixing techniques and you can easily adjust the filling to suit your taste. And with oranges being in season, this gave me the idea of infusing citrus flavours into this classic breakfast treat.
This glazed orange rolls recipe makes 12 pieces and uses a standard muffin pan. But if you wish, rather than cutting the dough into rolls, you can always shape it into one bread loaf and use a regular loaf pan for baking instead. The best thing about this recipe is that, you get to enjoy freshly squeezed orange juice for breakfast while using the fragrant zest to serve with these delicious rolls.
- Digital weighing scale
- Stand mixer with dough hook attachment
- Mixing bowls
- Whisk or fork
- Silicone spatula
- Rasp grater
- Small skillet or frypan
- Rolling pin
- Chef’s knife or dough scraper
- 12-cup standard muffin pan
- Pastry brush
- Offset spatula
- Plastic wrap
- Cooling rack
- 300g bread flour, with some extra for dusting
- 5g instant yeast
- 1 egg
- 170ml milk
- 30g granulated sugar
- 3g salt
- 30g unsalted butter, room temperature
- Vegetable oil or soft butter for brushing
- 28g unsalted butter, room temperature
- 50g granulated sugar
- 5g orange zest
- 35g sliced almonds, toasted
Glaze and decor
- 76g icing sugar
- 20g unsalted butter, room temperature
- 2ml lemon extract
- 16ml milk
- Extra toasted sliced almonds for topping
- To make your bread dough, whisk your egg, milk, granulated sugar, and salt together in one small bowl. Set aside.
- Put the bread flour and yeast in the mixer bowl. Whisk them by hand, making sure that they are properly combined. Pour in your wet ingredients and mix everything by hand or a using a silicone spatula. This will ensure that your wet and dry ingredients are properly combined before you start kneading the dough in the mixer.
- Fit the mixer bowl into your stand mixer and begin kneading at medium speed. While mixing, add the softened butter into the dough in small batches. Continue mixing until the dough starts pulling away from the sides of the bowl. Do the windowpane test to make sure your dough has been properly kneaded. See our tips below how you can do this test.
- Scrape the dough out of the bowl, place it on a lightly floured worktop, then shape it into a ball. Transfer your rounded dough into an oiled bowl or tray, cover with plastic wrap, and let it ferment for 1 hour in a dry, warm place.
- While waiting, start preparing your filling, glaze, and baking pan. For the filling, simply combine your soft butter, granulated sugar, and orange zest in a small bowl. Mixture should be spreadable. Toast some sliced almonds in the oven or in a skillet. Set these aside.
- For the glaze, mix the icing sugar, soft butter, and lemon extract together in another bowl. Add enough milk to get your desired consistency. When done, make sure to cover the bowl with plastic wrap to prevent the glaze from setting.
- To prepare your muffin pan, dip your pastry brush in oil or soft butter and brush each mould well. Set aside.
- Once your dough has doubled in size, place it on a lightly floured worktop and start rolling it out into a rectangle, using the dough scraper to shape its sides and corners. Dust your rolling pin with flour and rotate your dough from time to time to prevent it from sticking to your bench. Use a ruler to measure your dough. Your rectangular dough should be around 36cm wide and 27cm high.
- With an offset spatula, spread your orange filling all over your rolled-out dough. Sprinkle toasted almonds on top then begin rolling your dough into a tight log. Pinch the seams together to seal.
- Use a chef’s knife or your dough scraper to cut the dough into 12 pieces. Place each roll in the muffin pan, cover with cling wrap, then let the dough proof for 45 minutes to 1 hour. Do the dimple test to check whether your rolls have risen enough.
- When the dough is almost ready for baking, preheat your oven at 180C. Bake your orange rolls for 20 to 25 minutes.
- Once baked, let it cool a bit in the baking pan, then unmould and transfer to a rack to cool completely. Top each roll with the glaze and sliced almonds.
- Windowpane test? This is one good way to tell if your dough has been kneaded enough and is ready to rise. To do this, cut off a small piece of dough from your mixture, then spread it out with both hands using your thumb and first two fingers. If you can stretch out your dough without breaking, then it’s good to go. If it does break, knead it for two more minutes and do the test again.
- The dimple test is a way to know if your dough has proofed enough and is ready for the oven. Use your finger to press onto your proofed dough. The dent you made should spring back a bit but should remain on the dough. If the indentation disappears, give your dough a few more minutes to proof then try again.