Baking Classics: Orange Sweet Rolls

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The Technique

Classic Orange Sweet Rolls

If there is one baked sweetened yeast bread that makes Southerners weak in the knees, it is orange rolls. There are many restaurants known for including this iconic gem in the bread basket no matter the time of day even though the dough is filled, baked & covered in sugary goodness. Classic Orange Sweet Rolls With Fresh Orange Glaze are surprisingly easy to prepare. As with any yeast raised dough, the key factor to making a stellar batch lies in patience & not rushing the process at any point in the recipe. Learn how to make these irresistible rolls.

Baking Classics. Classic Orange Sweet Rolls By Rebecca Gordon Editor-In-Chief Buttermilk Lipstick Culinary & Entertaining Brand Digital Culinary Photo Journalist Cooking & Baking Tutorials Pastry Chef Writer Food Stylist Modern Southern Socials Game Day Entertaining A Culinary & Entertaining Brand For Everyday Cooks TV Cooking Personality

rebecca gordon buttermilk lipstick Southern Recipes & How To's Easy Tailgate Recipes RebeccaGordon ButtermilkLipstickClassic Orange Sweet Rolls With Fresh Orange Glaze
makes 2 dozen

1/2 cup warm water
1 {1/4-oz} package active dry yeast
1 tsp sugar
3 3/4 cups all purpose flour
3 Tbsp sugar
1 tsp kosher salt
8 Tbsp softened butter, divided
1 egg, at room temperature
2/3 cup whole milk, at room temperature
3/4 cup sugar
2 tsp packed fresh orange zest
Fresh Orange Glaze

Stir together the water, the yeast & 1 tsp sugar in a measuring cup. Let stand 5 minutes or until foamy. Meanwhile, whisk together the flour, 3 tablespoons sugar & the salt in the work bowl of an electric stand mixer. Add 3 tablespoons of the butter, the egg & the milk. Blend on Low speed 30 seconds. Add the yeast mixture & blend on Low speed 30 seconds. Once the dough comes together, blend on Medium speed 5 minutes. Stop the mixer. The dough will be slightly sticky. Sprinkle a little flour over the dough & transfer it from the bowl using a dough scrapper onto a cutting board. Form the dough into a ball & place in a large lightly greased bowl. Coat the surface with cooking spray & cover with plastic wrap. Let rise in a warm spot free from drafts 1 hour to 1 hour & 30 minutes or until the dough increases by half its original size. The dough should feel very soft & light for its’ size. Meanwhile, beat the remaining 5 tablespoons butter, the 3/4 cup sugar & the orange zest with an electric hand mixer on Medium-High speed until blended, light & fluffy. Set aside.

Punch the dough down & place onto a lightly floured work surface. Roll the dough to a 12 x 20-inch rectangle. Spread the sweetened orange butter over the dough surface leaving a 1/2-inch border. Roll the dough lengthwise jelly roll fashion. Cut the dough in the center. Cut each piece in half. Cut the 4 pieces into sixths for a total of 24 dough spirals. The dough will flatten slightly when cut. Gently reshape the dough pieces & place them into 2 standard {12-cup} muffin tins that have been generously coated with cooking spray. The dough should fill each cup approximately halfway up the sides. Cover loosely with plastic wrap. Let rise in a warm spot free from drafts 45 minutes or until the dough increases by half its original size. 

Preheat the oven to 375 degrees. Remove the plastic wrap. Transfer the muffin tins to parchment paper-lined half sheet pans. Bake one pan at a time on the center rack in the oven 15 minutes or until the tops are lightly browned. Remove from the oven. Let stand about 1 minute then loosen the rolls with a small palate knife & invert them upside down in the tin. Drizzle additional glaze from the bottom of the tin over the rolls if desired. Let stand 10 minutes. Transfer the rolls to a parchment paper-lined half sheet pan. Cool 20 minutes. Prepare the Fresh Orange Glaze & drizzle over the sweet rolls.

Fresh Orange-Pecan Banana Muffins By Rebecca Gordon Editor-In-Chief Buttermilk Lipstick Culinary & Entertaining Brand Cooking & Baking Tutorials Practical Culinary Techniques For Everyday Cooks Digital Culinary Photo Journalist Editorial Director Pastry Chef Writer Food Stylist TV Cooking Personality Modern Southern Socials Game Day Entertaining Fresh Orange Glaze

buttermilk lipstick Southern Recipes & How To's Easy Tailgate Recipes RebeccaGordon ButtermilkLipstickFresh Orange Glaze
makes about 1/2 cup

The yield may differ slightly according to how heavy or lightly you measure the powdered sugar. For a thinner glaze, add a little more orange juice. Conversely, for a thicker glaze add more powdered sugar. 

2/3 cup powdered sugar
1/4 tsp orange zest
4 tsp fresh orange juice

Stir together all of the ingredients. Use as directed. 

Southern Recipes RebeccaGordon ButtermilkLipstickFROM THE KITCHEN OF BUTTERMILK LIPSTICK 
{testing notes}

Baking Classics. Classic Orange Sweet Rolls By Rebecca Gordon Editor-In-Chief Buttermilk Lipstick Culinary & Entertaining Brand Digital Culinary Photo Journalist Cooking & Baking Tutorials Pastry Chef Writer Food Stylist Modern Southern Socials Game Day Entertaining A Culinary & Entertaining Brand For Everyday Cooks TV Cooking PersonalityHow To Make Classic Orange Sweet Rolls

Classic Orange Sweet Rolls have long been a favorite breakfast treat in our household. As the sugar, the butter & the orange zest melt in the filling during baking, some of this syrup pools in the bottom of each muffin cup creating a glorious natural, sticky glaze. For this reason, I prefer to serve the rolls inverted. The Fresh Orange Glaze is then drizzled over it to impart additional citrus flavor. Inverted or not, it is up to you as to how you prefer to finish the sweet rolls for a lovely presentation.  

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rebecca gordon buttermilk lipstick Southern Recipes & How To's Easy Tailgate Recipes RebeccaGordon ButtermilkLipstickThe Technique

Patience is the key to beautiful breakfast rolls. Do not rush the rise time be it the first or the second. A few tools & equipment essentials will be necessary in order to complete the task. Assess the items ahead of time. Here’s what you should know.

No. 1

The Ingredients

It is always a good idea to measure ingredients before beginning any procedures to ensure the most accurate results. Follow these tips & cues to be certain you are on task during the process as well.

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Dry active yeast can be purchased in 1/4-ounce packets or in small jars. I use both when preparing yeast doughs, generally based on what my store has in stock at the time. If purchasing a jar of yeast, store it in the refrigerator after opening. Just be mindful of the expiration date so you don’t find yourself in a jam. You’ll find that 2 1/4 teaspoons is the equivalent to 1 {1/4-oz} envelope of active dry yeast. 

It’s a good idea to dissolve dry yeast before using. Combine the warm water, the yeast & a little sugar in a measuring cup or a glass bowl. Allow it to stand until foamy & bubbly. If no bubbles are created during the proofing process, the yeast will not be able to do the job. Simply discard the batch & start again. At this point, you’ll only be five minutes into the procedure so don’t get discouraged. If the bubbles are present then the yeast has proved to you that it is indeed good & you can proceed. 

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Granulated sugar is used in several pivotal points throughout the recipe. When combined with the water & the yeast during the proofing process, it serves to feed the yeast. It is used in the dough not only to provide a slightly sweetened flavor but help aide in the browning process while baking. The sugar further enhances the flavor when used in the filling.

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The mixing procedure develops the gluten in flour to build the foundation of quality yeast raised doughs. Salt gives the dough flavor. Without it, expect a dull tasting roll. However, salt can kill yeast so it should be evenly dispersed into the flour before the yeast mixture is added.

Baking Classics. Classic Orange Sweet Rolls By Rebecca Gordon Editor-In-Chief Buttermilk Lipstick Culinary & Entertaining Brand Digital Culinary Photo Journalist Cooking & Baking Tutorials Pastry Chef Writer Food Stylist Modern Southern Socials Game Day Entertaining A Culinary & Entertaining Brand For Everyday Cooks TV Cooking PersonalityThe Orange Filling

Blending the butter, the sugar & the orange zest for the filling using an electric hand mixer allows you the spread it over the dough easily & quickly. Towards the end of the rise time, complete this task before handling the dough again so that it is ready to use.

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The Mixing & The Kneading

You are now ready to add all of the ingredients together & proceed with the recipe as directed. A heavy duty stand mixer fit with a dough hook is a bread makers friend. It will take care of all of the muscle work when it comes to kneading the dough. Bread doughs will give your mixer a good workout. Do not leave it unattended as it may rock & shake a bit as the dough mixes.

Whisk together the flour, 3 tablespoons of sugar & the salt in the work bowl of an electric stand mixer. Add 3 tablespoons of the butter, the egg & the milk. Blend on Low speed 30 seconds. Add the yeast mixture & blend on Low speed 30 seconds. Once the dough comes together, blend on Medium speed 5 minutes. You’re looking for a soft, supple dough that isn’t tight. Approximately 2-inches of the dough will cling to the bottom of the bowl as it mixes. When the kneading process is complete, expect a soft dough that clings to the hook. Sprinkle a generous amount of flour around the outer portion of the dough & begin removing it from the work bowl & equipment onto a floured surface.

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The First Shaping

The dough should feel smooth & light. Place it on a lightly floured surface & flatten the dough into a circle using your hands. The dimples over the surface are from my finger tips indicating the texture of the dough.

Baking Classics. Yeast Dough By Rebecca Gordon Editor-In-Chief Buttermilk Lipstick Culinary & Entertaining Brand Digital Culinary Photo Journalist Cooking & Baking Tutorials Pastry Chef Writer Food Stylist Modern Southern Socials Game Day Entertaining TV Cooking Personality3a

Gather the outside of the dough & press sections of it to the center around the entire circumference until it all meets evenly in the middle. Flip the dough over. A few quick spins between your hands will have it shaped into a ball. The dough is now ready to be placed into a large, lightly greased bowl.

Baking Classics. Yeast Dough By Rebecca Gordon Editor-In-Chief Buttermilk Lipstick Culinary & Entertaining Brand Digital Culinary Photo Journalist Cooking & Baking Tutorials Pastry Chef Writer Food Stylist Modern Southern Socials Game Day Entertaining TV Cooking PersonalityNo. 4

The First Rise

Allow the dough to rest & rise. Place the smooth surface in a lightly greased bowl & flip it over so that the greased side faces upwards. Cover the bowl with plastic wrap & place it in an area in your kitchen free from drafts. Covering the dough will keep it from developing a tough skin.

Baking Classics. Yeast Dough By Rebecca Gordon Editor-In-Chief Buttermilk Lipstick Culinary & Entertaining Brand Digital Culinary Photo Journalist Cooking & Baking Tutorials Pastry Chef Writer Food Stylist Modern Southern Socials Game Day Entertaining TV Cooking Personality4a

Allow the dough to rise in a warm spot free from drafts until the dough increases by half its original size. The dough should feel very soft & light for its’ size. This can take anywhere from an hour to an hour & a half depending on the temperature of your kitchen. If it’s rising slowly, turn on the oven & place the bowl of dough beside it to speed along the process. Once it has risen, punch the dough down. 

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The Second Shaping

Remove the dough from the bowl & place it onto a lightly floured surface.

Baking Classics. Classic Orange Sweet Rolls By Rebecca Gordon Editor-In-Chief Buttermilk Lipstick Culinary & Entertaining Brand Digital Culinary Photo Journalist Cooking & Baking Tutorials Pastry Chef Writer Food Stylist Modern Southern Socials Game Day Entertaining A Culinary & Entertaining Brand For Everyday Cooks TV Cooking Personality5a

It should be noted that while the dough is rising, you will need to beat the remaining 5 tablespoons butter, the 3/4 cup sugar & the orange zest with an electric hand mixer on Medium-High speed until blended, light & fluffy. Have this mixture ready.

Baking Classics. Classic Orange Sweet Rolls By Rebecca Gordon Editor-In-Chief Buttermilk Lipstick Culinary & Entertaining Brand Digital Culinary Photo Journalist Cooking & Baking Tutorials Pastry Chef Writer Food Stylist Modern Southern Socials Game Day Entertaining A Culinary & Entertaining Brand For Everyday Cooks TV Cooking Personality5b

Roll the dough using a pastry pin to a 12 x 20-inch rectangle. Spread the sweetened orange butter over the dough surface leaving a 1/2-inch border. Roll the dough lengthwise jelly roll fashion. Cut the dough in the center. 

Baking Classics. Classic Orange Sweet Rolls By Rebecca Gordon Editor-In-Chief Buttermilk Lipstick Culinary & Entertaining Brand Digital Culinary Photo Journalist Cooking & Baking Tutorials Pastry Chef Writer Food Stylist Modern Southern Socials Game Day Entertaining A Culinary & Entertaining Brand For Everyday Cooks TV Cooking Personality5c

Cut each piece in half. Cut the 4 pieces into sixths for a total of 24 dough spirals. The dough will flatten slightly when cut. 

Baking Classics. Classic Orange Sweet Rolls By Rebecca Gordon Editor-In-Chief Buttermilk Lipstick Culinary & Entertaining Brand Digital Culinary Photo Journalist Cooking & Baking Tutorials Pastry Chef Writer Food Stylist Modern Southern Socials Game Day Entertaining A Culinary & Entertaining Brand For Everyday Cooks TV Cooking Personality5d

Gently reshape the dough pieces & place them into 2 standard {12-cup} muffin tins that have been generously coated with cooking spray. 

Baking Classics. Classic Orange Sweet Rolls By Rebecca Gordon Editor-In-Chief Buttermilk Lipstick Culinary & Entertaining Brand Digital Culinary Photo Journalist Cooking & Baking Tutorials Pastry Chef Writer Food Stylist Modern Southern Socials Game Day Entertaining A Culinary & Entertaining Brand For Everyday Cooks TV Cooking PersonalityNo. 6

The Second Rise

The dough should fill each cup approximately halfway up the sides. Cover loosely with plastic wrap. 

Baking Classics. Classic Orange Sweet Rolls By Rebecca Gordon Editor-In-Chief Buttermilk Lipstick Culinary & Entertaining Brand Digital Culinary Photo Journalist Cooking & Baking Tutorials Pastry Chef Writer Food Stylist Modern Southern Socials Game Day Entertaining A Culinary & Entertaining Brand For Everyday Cooks TV Cooking Personality6a

Let rise in a warm spot free from drafts 45 minutes or until the dough increases by half its original size. It will reach within about a 1/4-inch of the tin surface.

Baking Classics. Classic Orange Sweet Rolls By Rebecca Gordon Editor-In-Chief Buttermilk Lipstick Culinary & Entertaining Brand Digital Culinary Photo Journalist Cooking & Baking Tutorials Pastry Chef Writer Food Stylist Modern Southern Socials Game Day Entertaining A Culinary & Entertaining Brand For Everyday Cooks TV Cooking PersonalityNo. 7

The Baking

Preheat the oven to 375 degrees. Remove the plastic wrap. Transfer the muffin tins to parchment paper-lined half sheet pans. Bake one pan at a time on the center rack in the oven 15 minutes or until the tops are lightly browned. Remove from the oven. Let stand about 1 minute then loosen the rolls with a small palate knife & invert them upside down in the tin. If the muffins stay in the pans too long, they will be difficult to remove so take care to complete this step as instructed.

Baking Classics. Classic Orange Sweet Rolls By Rebecca Gordon Editor-In-Chief Buttermilk Lipstick Culinary & Entertaining Brand Digital Culinary Photo Journalist Cooking & Baking Tutorials Pastry Chef Writer Food Stylist Modern Southern Socials Game Day Entertaining A Culinary & Entertaining Brand For Everyday Cooks TV Cooking Personality7a

Drizzle additional glaze from the bottom of the tin over the rolls if desired. Let stand 10 minutes. Transfer the rolls, inverted, to a parchment paper-lined half sheet pan with the top side down. Cool 20 minutes. 

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The Fresh Orange Glaze

In order to have enough zest to use in both the filling & the glaze, you will need about 3 oranges. Prepare the glaze & drizzle over the sweet rolls.

Baking Classics. Classic Orange Sweet Rolls By Rebecca Gordon Editor-In-Chief Buttermilk Lipstick Culinary & Entertaining Brand Digital Culinary Photo Journalist Cooking & Baking Tutorials Pastry Chef Writer Food Stylist Modern Southern Socials Game Day Entertaining A Culinary & Entertaining Brand For Everyday Cooks TV Cooking PersonalityNo. 9 

The Classic Orange Sweet Rolls

Prepare to make these irresistible rolls for spring showers & luncheons or tuck them into an Easter bread basket for a lovely sweet variety of choices. They pair beautifully with Scrambled Eggs, Sunny Side Up Eggs, Bacon & Classic Grits Casserole or compliment Bourbon-Orange Baked Ham & Rosemary-Garlic Pork Tenderloin main dish offerings. 

The Tune
“I’ve Got Rhythm” Dinah Shore & Peggy Lee

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About Rebecca Gordon

* Southern Born * Southern Bred * Tailgate Queen * Southern College Football Fanatic * SEC Tailgate Strategist * Southern Recipe Writer & Sometimes Novelist * Half-Hour Hostess * Media Personality * Houndstooth Hound Owner * Small Town Dreamer * Big Idea Doer * 3rd Generation Pimiento Cheese Fixer * Casserole Maker * Budweiser Drinker * Bourbon Cocktail Sipper * Peanut Butter Love Affair * Cookie Monster * Calorie Burner * Retainer of Useless Pop Culture One Liners * Terrible Dancer * Even Worse Singer but doesn't care * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * Rebecca Gordon shares over 20 years of cooking knowledge in the instructional filled original editorial content on Buttermilk Lipstick as well as the cooking class format videos that can be found on her YouTube channel through regular collaboration with numerous media outlets. Gordon draws from an extensive background in corporate publishing spanning over 13 years on both the business and editorial side focusing on women’s southern lifestyle. She is a classically trained pastry chef and draws from fine dining restaurant experience from a James Beard award winning chef as well as her southern roots upbringing to share cooking, entertaining & style content relevant to today’s modern woman.

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