1/4ouncepackage active dry yeast(about 2 1/4 teaspoons)
4cupsflour(more or less as needed)
For the Filling:
zest of 1 orange
1-2Tablespoonsfresh orange juice
For the Frosting:
2 1/2cupspowdered sugar
zest from one orange
1-2teaspoonsorange extract(taste as you add; or can use orange juice)
In a small bowl, add warm water, yeast and sugar. Let sit for about 10 minutes until bubbly.
In a large bowl, whisk together butter, milk, sugar, egg and salt. Add yeast mixture when ready and stir until combined. Add two cups of flour and stir until smooth. Add the remaining flour 1/2 cup at a time. Knead for 5 minutes. If the dough is too sticky, you can add a little more flour.
Once dough is nice and soft, cover the bowl with plastic wrap and place in a warm spot.
Mix together filling ingredients in a small bowl and set aside.
Once your dough has doubled in size, punch it down and roll out on a floured surface. You want to form a rectangle approximately 15×20 inches. It doesn’t have to be perfect. Spread filling onto the dough with a brush and then roll the dough up horizontally. I did not use all of the filling.
Cut the dough into 1 inch pieces with floss or a large knife. Place dough rolls onto a buttered baking dish, about 1 inch apart. Let rolls sit for another hour or until rolls have doubled in size.
Bake at 350°F for 15 minutes or until golden brown on top. Remove from oven and allow to cool.
Beat together the frosting ingredients in a large bowl and then spread on top of the rolls. You can add more milk or powdered sugar to reach your desired consistency.
Once the dough has reached a consistency that is too hard to stir, I knead it with my hands for about 5 minutes. You want the dough to be soft but not too sticky. Almost like play dough, but not quite as hard. Add a little flour at a time until you get the right consistency!
If the dough isn’t rising, I like to turn my oven to 200°F and add a small pan of water on the oven rack. Once it preheats, then I turn it off and set my dough bowl in the oven to finish rising.