- Hands-on time:
- 15 mins. to 25 mins.
- Baking time:
- 23 mins. to 25 mins.
- Total time:
- 2 hrs 8 mins. to 5 hrs 30 mins.
- 16 rolls
These sweet rolls are perfect for citrus lovers. Rolled up like cinnamon buns, they feature orange marmalade filling and orange-scented icing.
- 7/8 to 1 1/8 cups lukewarm water*
- 3 cups King Arthur Unbleached All-Purpose Flour
- 6 tablespoons unsalted butter, at room temperature
- 1 teaspoon Buttery Sweet Dough Flavor, optional
- 2 1/2 teaspoons instant yeast, SAF Gold instant yeast preferred
- 3 tablespoons sugar
- 1 1/4 teaspoons salt
- 1/4 cup Baker's Special Dry Milk or nonfat dry milk
- 1/4 cup potato flour or 1/2 cup instant mashed potato flakes
- *Use the lesser amount in summer (or in a humid environment), the greater amount in winter (or in a dry climate), and somewhere in between the rest of the year, or if your house is climate controlled.
- 1/4 cup orange marmalade
- 1 1/4 cups confectioners' sugar
- 1/2 teaspoon vanilla extract or 1/8 teaspoon Fiori di Sicilia
- 1 1/2 to 2 tablespoons orange juice, enough to make a soft, spreadable icing
- 1) Mix and knead everything together — by hand, mixer or bread machine set on the dough cycle — until you've made a smooth dough. If you're kneading in a stand mixer, it should take about 7 minutes at second speed, and the dough should barely clean the sides of the bowl, perhaps sticking a bit at the bottom. In a bread machine (or by hand), it should form a smooth ball.
- 2) Place the dough in a lightly greased bowl. Cover the bowl, and allow the dough to rise, at room temperature, until it's nearly doubled in bulk, about 1 hour. Rising may take longer, especially if you haven't used SAF Gold yeast, or if you've kneaded by hand; give the dough enough time to become quite puffy.
- 3) While the dough is rising, lightly grease two 9" round cake pans.
- 4) Transfer the risen dough to a lightly greased work surface, and pat or roll it into a 16" x 12" rectangle. It's a nice, soft dough, and pats out easily.
- 5) Spread the marmalade evenly over the surface of the dough, leaving about 3/4" of one long side free of marmalade.
- 6) Roll the dough into a log the long way, rolling towards the bare edge. When the log is completely rolled, pinch the long seam closed as best you can.
- 7) Using a serrated knife, slice the log into 16 slices. In order to cut down on drag, it helps to rinse the blade in hot water and wipe it off between slices.
- 8) Space eight rolls in each of the prepared pans.
- 9) Cover the pans, and let the rolls rise until they're noticeably puffy, about 45 minutes to 1 hour (again, longer if you haven't used SAF Gold yeast); they should spread out and start to crowd one another.
- 10) While the rolls are rising, preheat the oven to 350°F.
- 11) Bake the rolls until they're brown around the edges and beginning to turn golden brown across the center, about 23 to 25 minutes.
- 12) If you're going to serve the rolls immediately, make the icing while the rolls are baking. Combine the sugar, orange oil, vanilla, and enough orange juice to make a spreadable icing. If you're not serving the rolls immediately, don't make the icing yet.
- 13) Remove the rolls from the oven, and loosen their edges with a knife. Turn them out of the pan onto a rack. To enjoy right away, spread with the icing and serve.
- 14) To serve the rolls later, allow them to cool completely, then wrap in plastic wrap and store at room temperature for up to 3 days. Shortly before you're ready to serve, preheat the oven to 350°F. Unwrap the rolls, place them on an ungreased baking sheet, and tent lightly with aluminum foil. Bake for 10 to 15 minutes, until they're nicely warmed.
- 15) While the rolls are reheating, make the icing.
- 16) Remove the rolls from the oven, and spread with the icing. Serve immediately.
- Yield: 16 rolls.
Tips from our bakers
- SAF Gold yeast makes a big difference in the rising time for these rolls. If you use SAF Gold, each rise will take about 45 minutes; using another yeast will extend the rising time up to about 2 hours for each rise.
- Not a fan of orange marmalade? Substitute apricot preserves, if desired; the rolls won't be as "orange-y," but will be delicious nonetheless.