ORANGE SWEET ROLLS

Herein lies my recent, much-loved version of the almighty orange sweet roll, using this divine sweet roll base and a deliciously orange, sweet and buttery filling, taken from a recipe I posted in the past.

I’ve included my how-to-twist-the-rolls below the recipe. You can definitely make them in the classic cinnamon roll spiral shape, but I swear, they taste better twisted.
Or maybe that’s just me that’s twisted. Who knows. Either way, these rolls are seriously delectable. From the tender, soft dough to the dreamy light and citrus-infused filling – I adore them.
Don’t hate me, but I’d take one of these any day over a traditional cinnamon roll. I’d prefer one of each, of course, but if I had to choose, it would be orange rolls all the way, baby.

INGREDIENTS:
DOUGH:

• ¾ cup buttermilk, warm (I pour the buttermilk in a glass liquid measuring cup and microwave for 1 minute on 50% power). Here is a guide for making your own buttermilk
• 6 tablespoons butter, melted and cooled
• 3 large eggs
• 4 ¼ cups (21 ¼ ounces) flour
• ¼ cup (1 ¾ ounces) sugar
• 2 ¼ teaspoons instant yeast
• 1 ¼ teaspoons salt

ORANGE FILLING:

• 1/2 cup softened butter
• 1 cup sugar
• 2 tablespoons freshly squeezed orange juice
• Grated orange rind/zest from two large oranges (reserving 1/2 teaspoon grated rind for the glaze below)

ORANGE GLAZE:

• 1 1/2 cups powdered sugar
• 3 tablespoons freshly squeezed orange juice from about 1 orange
• 1/2 teaspoon grated orange rind/zest reserved from the filling above

DIRECTIONS:

1. For the dough, whisk the warmed buttermilk and butter together in a large liquid measuring cup. Combine 4 cups of flour, sugar, yeast and salt together in a standing mixer fitted with dough hook (or you can use a large bowl and mix with a wooden spoon or electric handheld mixer). With the mixer on low speed, add the buttermilk mixture and eggs and mix until the dough comes together, about 2 minutes. Increase the mixer to medium speed and knead the dough until it is smooth and elastic, about 10 minutes (knead for 15-18 minutes by hand). If after 5 minutes of kneading, the dough is still overly sticky, add 1/4 cup flour 1 tablespoon at a time until the dough clears the sides of the bowl but has a slight tacky feel when pressed between your fingertips. (See this tutorial for a visual.)
2. Place the dough in a large, lightly greased bowl and cover the top tightly with plastic wrap. Let the dough rise in a warm place until doubled, around 2 to 2 ½ hours, depending on the warmth of your kitchen.
3. For the filling, combine all the filling ingredients (reserving 1/2 teaspoon orange zest for the glaze) in a small bowl and mix well. Set aside.
4. ...............................

for full instruction please see : www.melskitchencafe.com

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