Welcome to the most Uhhh-mazing breakfast on planet earth 😂
These guys surprised me greatly. I NEVER thought I could taste something so delightful! I mean there were these vanilla lemon sweet rolls that are out of this world but this….oh my gosh these orange rolls are something else.
I think it has something to do with the fact that I let the rolls rise overnight in the fridge. I used a buttermilk based recipe which anyway is probably the most amazing ingredients for dough, remember these, so that was a great way to start. Letting the rolls rise slowly in the fridge, this is called retarding, just enhanced the flavors tremendously! As they rose, the most delicious syrupy sauce seeped all throughout the baking dish, sort of like a super buttery orange-y syrup, and since the roll sat in this, they soaked up all those flavours.
And don’t even get me started with the texture!
When I baked these rolls, that buttery syrup just started bubbling and thickening, oh the aroma it released, and infusing into the fluffy buttermilk rolls.
Ohh man these are my favourite! 😊
The rolls themselves are so perfect so I chose to top them with just a simple orange glaze of icing sugar, orange juice and zest and a tad of butter. So so good!
I really hope you guys try these, they really are worth the time and effort.
Buttery Orange Sweet Rolls
1/2 cup (125mls) warm buttermilk*
1 1/2 teaspoons instant yeast
1/4 cup (50gms) sugar
3 tablespoons butter
2 – 2 1/2 cups (250 – 300gms) flour
1 1/4 teaspoon salt
- For the filling
3 tablespoons (35gms) softened butter
1/3 cup (65gms) white sugar
2 tablespoons soft brown sugar
Pinch of salt
1 teaspoon vanilla extract (Optional 1/2 – 1 teaspoon cinnamon)
Zest from 1 orange, about 2 – 3 teaspoons, according to taste
- For the frosting
2 tablespoons (25gms) softened butter
3/4 – 1 cup (100 – 125gms) icing sugar
Zest of half an orange, 1/2 – 1 teaspoon
Splash of orange juice or cream as needed
Optional: vanilla extract to taste
- In a bowl, add yeast to buttermilk with about 1 tablespoon of the sugar. Set aside for about 5 minutes until slightly thickened. After 5 minutes, add the rest of the sugar, egg and butter and whisk until smooth. There might be chunks of butter that’s not completely mixed in, that’s okay.
- Whisk the flour with salt, starting with 2 cups and add while mixing until a dough forms. Turn onto a floured surface, or using a dough hook in a stand mixer, and knead for 8 – 10 minutes until smooth. Dough should be soft, elastic, sticky and tacky so try your best not to add too much extra flour. If dough is still too wet than add extra flour 1 tablespoon at a time until u have a smooth, slightly sticky dough. Place dough in an oiled bowl, cover with plastic wrap and rise for 2 hours until doubled in size.
- Once doubled, punch down and roll into a rectangle about 12 x 8 inches. Try to make it the same thickness all across the rectangle. In a bowl, whisk the sugars together, add the orange zest on top and rub into the sugars using your fingers. Add the vanilla and mix.
- Spread the butter across the dough and sprinkle the filling evenly on top. Use a rolling pin to roll over the filling and slightly press the filling into the dough. Roll the rectangle into a tight log, starting from the longer side. Cut into 12 equal sized pieces (for puffier rolls cut into 9 pieces). Place rolls into a floured baking dish and cover well with plastic wrap. Place dish into the fridge and allow to rise overnight. You can skip this step if desired, just set aside to rise for about an hour until puffy.
- Take rolls out of the fridge and allow to come to room temperature for about an hour. Preheat oven to 180C and bake rolls for 12 – 14 minutes until golden and cooked through. Remove from the oven and immediately pour the glaze on top. Serve warm or store in an air tight container for up to 3 days.
- For the frosting
- Whisk together the butter, icing sugar, orange zest and enough orange juice until you reach a thick but pourable consistency. Pour over warm rolls and serve.
- *To make your own buttermilk, measure 1/2 cup/125mls warm milk into a cup. Remove 1 1/2 teaspoons and replace with 1 1/2 teaspoons white vinegar. Stand for about 5 minutes and use as stated in the recipe.
- Recipe by the dutch baker.