Sweet Orange Rolls with Orange-Sour Cream Glaze

Sweet Orange Rolls with Orange-Sour Cream Glaze

These rich and citrusy Sweet Orange Rolls are the perfect sweet treat to start your Thanksgiving, Christmas, or winter morning.

Sweet Orange Rolls with Orange-Sour Cream Glaze
 
Makes 12 rolls
Ingredients
  • 4¼ to 4½ cups all-purpose flour, divided
  • 1⅓ cups sugar, divided
  • 1 (0.25-ounce) package active dry yeast
  • 2 teaspoons kosher salt
  • 1¼ cups whole milk
  • 1 cup unsalted butter, softened and divided
  • 1 large egg
  • 2 tablespoons packed orange zest (about 2 large oranges)
  • Orange–Sour Cream Glaze
  • 1⅔ cups confectioners’ sugar
  • ⅔ cup cold sour cream
  • 1 teaspoon packed orange zest
  • ⅛ teaspoon kosher salt
Instructions
  1. In the bowl of a stand mixer fitted with the paddle attachment, whisk together 1½ cups flour, ⅓ cup sugar, yeast, and salt.
  2. In a medium saucepan, heat milk and ½ cup butter over medium heat until an instant-read thermometer registers 120° to 130°. Add warm milk mixture to flour mixture; beat at medium speed for 2 minutes. Add egg; beat at medium-high speed for 2 minutes. With mixer on low speed, gradually add 2¾ cups flour, beating just until combined and stopping to scrape sides of bowl as needed.
  3. Switch to the dough hook attachment. Beat at medium speed until a soft, somewhat sticky dough forms, 6 to 8 minutes, stopping to scrape dough hook and sides of bowl as needed. Add remaining ¼ cup flour, 1 tablespoon at a time, if necessary. Dough should pass the windowpane test (see Kitchen Tip) but may still stick slightly to sides of bowl.
  4. Lightly spray a large bowl with cooking spray. Place dough in bowl, turning to grease top. Cover and let rise in a warm, draft-free place (75°) until doubled in size, 40 minutes to 1 hour.
  5. Spray a 13×9-inch rimmed baking sheet with cooking spray. Line pan with parchment paper, letting excess extend over sides of pan.
  6. In a small bowl, stir together zest, remaining 1 cup sugar, and remaining ½ cup butter until well combined.
  7. Lightly punch down dough. Cover and let stand for 5 minutes. Turn out dough onto a lightly floured surface, and roll into an 18×12-inch rectangle. Using a small offset spatula, spread zest mixture onto dough, leaving a ½-inch border on one long side. Starting with opposite long side, roll up dough, jelly roll style; pinch seam to seal. Gently shape log to 18 inches long and an even thickness, if necessary. Using a serrated knife dipped in flour, cut log into 12 slices (about 1½ inches thick). Place slices, cut side down, in prepared pan. Cover and let rise in a warm, draft-free place (75°) until doubled in size, 30 to 45 minutes.
  8. Preheat oven to 375°.
  9. Bake until lightly golden and an instant-read thermometer inserted in center registers 190°, 25 to 30 minutes, loosely covering with foil to prevent excess browning, if necessary. Let cool in pan for 20 minutes.
  10. In a small bowl, whisk together all ingredients for the Orange-Sour Cream Glaze until smooth. Spoon the glaze onto rolls. Serve warm.
Notes
KITCHEN TIP-To use the windowpane test to check dough for proper gluten development, lightly flour hands and pinch off (don’t tear) a small piece of dough. Slowly pull the dough out from the center. If the dough is ready, you will be able to stretch it until it’s thin and translucent like a “windowpane.” If the dough tears, it’s not quite ready. Beat 1 minute more, and test again.

KITCHEN TIP-For the cleanest edges, try cutting the rolls with unflavored dental floss. Begin with the floss under the rolls and bring the two ends together on top.

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