Overnight Orange Rolls
Ingredients
Dough
- ¼ cup warm water
- 1 tablespoon yeast
- 3 eggs
- ½ cup butter unsalted
- ¾ cup milk
- ½ cup sugar
- ¾ teaspoon salt
- 4 ½ - 5 cups flour
Orange filling
- 1/2 cup butter melted
- 1 cup sugar
- Juice from 1/2 orange
- Zest from 1 orange
Instructions
Dough
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Dissolve yeast in warm water, set aside for 5 minutes. In a large mixing bowl mix together eggs, sugar, and salt. Set aside.
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In a small saucepan, melt butter then add milk. Slowly pour into egg mixture mixing all the time. Add yeast mixture and stir. Add 2 cups flour and mix until dough is smooth. When the fourth cup of flour is added, let the mixer run for about 3-5 minutes. This is when I determine just how much more flour needs to be added. I never add more than 4 1/2 cups of flour. DO NOT ADD MORE THAN 5 CUPS OF FLOUR. Scrape down the sides of the bowl with a dough scraper and form a ball. Cover with plastic wrap and place in the refrigerator overnight or 8 hours.
Orange filling
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Combine all ingredients in a medium-size bowl and stir to blend. Set aside.
To assemble Orange Rolls
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Butter or grease 24 muffin tins. Make sure to grease sides, bottom, and the top of the muffin tin. Set aside.
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Roll dough into a rectangle approximately 12 x 24-inches. Spread the butter and orange mixture on top of the dough leaving a ½-inch border around the sides. Roll dough from the long end. Cut roll into 24 slices and place in prepared muffin pans.
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Bake in a preheated 375℉ oven for about 15 minutes or until golden brown. Remove from oven and immediately flip rolls out onto the baking sheet that has been lined with parchment paper. Allow all the orange glaze to drizzle over the rolls. Caution: Rolls and filling are extremely HOT!
Recipe Notes
Tips for baking with yeast:
- There are two different types of yeast Dry active & Instant or Rapid Rise. Dry active yeast needs to be activated in warm water but instant yeast can be added directly to your recipe. Instant can be added directly into the recipe.
- Yeast will always be your friend as long as you don't kill it with water that is too hot. Water should be warm to the touch. Not hot. Slightly warmer than room temperature.
- Never let the salt come in direct contact with the yeast. When you're proofing the yeast or dissolving it in water, sugar can be added, but never salt.
- Yeast feeds on sugar. This is the reason that several recipes call for a small amount of sugar to be added to your proofing mixture. However, you do not need sugar to activate the yeast.
- Because yeast feeds and reproduces best at a warmer temperature, its best to have a place where it can rise around 80℉. If your house it cold, the dough will take longer to rise.
- Less yeast and a longer rise time make for better-flavored bread. Placing the dough in a refrigerator will give it a longer fermentation time and will enhance the flavor.
Helpful Tips for roll success:
- When the fourth cup of flour is added, let the mixer run for about 3-5 minutes. This is when I determine just how much more flour needs to be added. NEVER, let me repeat that NEVER add more than 5 cups of flour to this recipe. I rarely add more than 4 1/2 cups of flour. You do NOT want the dough too stiff. One good way to tell if you have added enough flour is to look at the sides of the bowl. Add flour just until the dough starts to pull away from the sides. Remember the dough is very sticky.
- Tip: Place the muffin tin on a parchment or silicone lined baking sheet. This will prevent the filling from spilling onto the bottom on your oven and it is easier to remove from the oven because the filling is dang hot!
- To test the rolls to see if they are ready to bake, gently press your finger into the dough, If the indention does not stay, then the rolls are ready to bake.
- Before removing rolls from the oven prepare another baking sheet parchment or a silicone sheet. This will help with clean up and prevent rolls from sticking to an unlined baking sheet.
- Immediately flip the hot rolls out onto the prepared sheet. Allow the glaze to drip from the pan onto the rolls. Be very careful the filling is very hot.