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.
Orange glaze: Alternatively, you can make an orange glaze instead of frosting. Whisk together the following ingredients.
2 cups powdered sugar
Juice from 1 orange
1-2 Tablespoons milk, more as needed
Rising tip: Turn the oven to 200°F. Then turn off the oven and let the dough rise in the oven. Making the night before: You can make these up to 12 hours ahead of time. Simply roll them out and place on a baking sheet. Let sit for 30 minutes to rise and then cover tightly with foil that has been sprayed with non stick spray. Refrigerate overnight. Then in the morning remove from the fridge and let rise about 1-2 hours before baking. Then bake as directed.Freezing sweet rolls: You can freeze the rolls after they have been baked and cooled. Simply place in a freezer container, then set out to thaw overnight. You can also freeze the rolled dough. Simply place the rolls on the baking sheet and then cover tightly with foil. Then freeze for up to 2 months. When ready to bake allow to thaw and rise for about 4 to 5 hours. I usually let them rise in the oven for the last hour. Once they have risen, bake according to directions.