Glazed Orange Yeast Rolls
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- Mixing bowls
- Rolling Pin
- 9×13-inch/23×33 cm baking dish
- Small saucepan
INGREDIENTS
- 3½ cups/500 grams all-purpose flour
- 2 tablespoons/25 grams fresh yeast
- ½ cup/100 grams sugar
- 1 large egg
- ½ cup/120 milliliters orange juice
- ½ cup/120 milliliters milk
- 1 teaspoon vanilla bean paste
- 4 tablespoons/60 grams soft butter
- Pinch of salt
- Zest of 1 orange, or more, to taste
Filling:
- 1 cup/200 grams sugar
- Zest of 2 oranges, or to taste
- 4.25 ounces/120 grams soft butter, at room temperature
- 3 tablespoons all-purpose flour
Cream cheese glaze (option 1):
- ½ cup cream cheese, at room temperature
- ½ cup soft butter
- 1¾ cups powdered sugar
- 1 tablespoon orange juice
Orange syrup (option 2):
- ½ cup sugar
- ½ cup orange juice
INSTRUCTIONS
- In the bowl of a stand mixer fitted with the paddle attachment, combine the flour, yeast, and sugar. Mix on medium speed for 30 seconds. Add the egg, orange juice, milk, vanilla, and orange zest. Mix just until combined. Add the butter and salt, switch to the dough hook, and knead on low speed for 10 to 15 minutes, until smooth and elastic.
- Transfer the dough to a lightly greased bowl. Cover and let rise at room temperature until doubled in size, 1½ to 2 hours, or refrigerate overnight.
- To prepare the filling, stir together the butter, sugar, and orange zest in a bowl until smooth and creamy. Set aside.
- On a floured surface, roll the dough into a rectangle about ½ cm thick. Spread the filling evenly over the dough, then sprinkle with the flour. Fold the dough into thirds like a letter, then roll it out again to the same thickness, dusting with flour as needed.
- Slice into 16 even strips. Roll each into a spiral and arrange in a greased or parchment-lined 9×13-inch/23×33 cm baking dish, spacing them slightly apart. Alternatively, skip the folding step and roll directly after spreading the filling.
- Cover and let rise again until puffy and nearly doubled, about 45 to 60 minutes.
- Heat the oven to 340°F (170°C) with top and bottom heat (conventional setting). Bake for 25 to 30 minutes, or until the rolls are golden brown.
- To make the glaze, whisk the butter and powdered sugar in a bowl until smooth. Add the cream cheese and orange juice and mix until creamy. Refrigerate until needed.
- To make the syrup, combine the sugar and orange juice in a small saucepan and bring to a boil. Remove from the heat.
- Let the orange yeast rolls cool for 5 to 10 minutes, then spread with glaze or brush with syrup while still warm.
- Store in an airtight container at room temperature for up to 2 days.
FAQ
Can I prepare orange yeast rolls the night before?
You can prepare orange yeast rolls in advance by allowing the first rise to happen overnight in the refrigerator. After shaping the rolls, you can either let them rise again immediately and bake, or cover and refrigerate them for the second rise overnight as well. If doing the second rise in the fridge, take them out about 60 to 90 minutes before baking to come to room temperature and rise fully. This method enhances flavor and makes morning baking much easier and more efficient.
Can I use instant yeast instead of fresh yeast?
The general conversion is one-third the amount of fresh yeast, so for 25 grams fresh yeast, use about 8 grams (or 2¼ teaspoons) of instant yeast. Mix it directly with the flour and sugar before adding wet ingredients. Instant yeast typically rises faster, so check the dough earlier than the recipe suggests to avoid overproofing. The flavor and texture will be slightly different but still light, soft, and fluffy.
How do I know when the orange yeast rolls are fully baked?
The rolls are done when they are deeply golden on top and sound slightly hollow when tapped. This typically takes 25 to 30 minutes in a 340°F (170°C) oven. You can also check internal temperature with a thermometer—look for around 190°F (88°C). If the tops are browning too quickly, tent the pan loosely with foil during the last 10 minutes of baking. Underbaking can lead to doughy centers, while overbaking will dry out the rolls. Aim for a lightly browned crust and a soft, tender interior.
Can I freeze the orange yeast rolls before or after baking?
To freeze before baking, shape the rolls, place them on a tray, and freeze until solid. Transfer to a container or bag, and when ready to bake, let them thaw and rise at room temperature until doubled in size. Alternatively, bake the rolls fully, let them cool completely, then freeze in an airtight container. Reheat in a low oven (300°F/150°C) until warmed through. If using glaze or syrup, it’s best to add that fresh after reheating for best texture.
Can I make orange yeast rolls without a stand mixer?
Yes! Begin by mixing the flour, yeast, and sugar in a large bowl, then stir in the wet ingredients and zest until a rough dough forms. Knead the dough by hand on a floured surface for about 12 to 15 minutes, until it becomes smooth, elastic, and slightly tacky. This process takes a bit more effort than using a mixer but yields the same result. The key is consistency—be patient, and don’t add too much extra flour to avoid drying out the dough.
How can I make these rolls dairy-free?
You’ll need to substitute the milk, butter, and cream cheese with plant-based alternatives. Use a neutral-flavored non-dairy milk such as oat, soy, or almond milk in place of regular milk. For the butter, choose a dairy-free spread or baking-friendly vegan butter. In the filling, soften the vegan butter just as you would dairy butter. If you’re using the cream cheese glaze, replace the cream cheese with a non-dairy version—many brands offer oat, almond or cashew based options.
