Knotted Orange Sweet Rolls

 

Makes 24 Rolls

Ingredients

Orange Rolls

• 4 Tablespoons granulated sugar, divided
• 2 Tablespoons active dry yeast
• ½ cup warm water
• 1 ⅓ cups whole milk, scalded
• 2 large eggs
• 1 ½ teaspoons salt
• 1 Tablespoon orange zest (from 1 orange)
• 5 cups all-purpose flour (625g)

Filling

• ½ cup salted butter, softened
• ½ cup granulated sugar
• 2 Tablespoons orange zest (from 2 oranges)

Orange Glaze

• 1 ½ cups powdered sugar
• 1 Tablespoon orange zest
• 2-3 Tablespoons orange juice

Instructions

• In a small bowl, combine warm water, 2 tablespoons of sugar, and the yeast and allow to proof until foamy, about five minutes. Meanwhile, scald the milk by heating it in a small saucepan over medium-high heat without stirring just until bubbles form around the edge of the pan and the milk starts to steam a bite. Remove from the heat and let cool for 10 minutes. 
• Once the yeast has proofed, stir in the other 2 tablespoons of sugar and the salt. Add eggs and slightly cooled scaled milk along with 2 cups of the flour and orange zest. Beat with the paddle attachment until smooth, about 2 minutes.
• Switch to the dough hook. Add remaining flour 1 cup at a time, kneading until a smooth, soft dough is formed, about 5 minutes on medium speed. Transfer the dough to a large greased bowl and cover tightly with plastic wrap. Let the dough rise for one hour or until doubled in size. 
• Roll out the dough into a large rectangle. Spread softened butter evenly over the surface of the dough, then sprinkle with granulated sugar and reserved orange zest. 
• Fold one long edge of the dough over about ⅓ of the way, then do the same with the other side sort of like folding a piece of paper to fit in an envelope but lengthwise. Use a pizza cutter or sharp knife to cut into 16-20 strips that are about 1-inch wide. 
• Pick up one strip of dough and cross the ends over to form a loop. Push one end of the strip through the loop to form a knot and place the roll on a baking sheet. 
• Repeat with the remaining dough to shape all the rolls, then cover loosely with plastic wrap or a clean kitchen towel and let them rise for 30 minutes until puffy.
• Bake at 400°F for 8-10 minutes or until lightly browned on top.
• Make glaze by combining ingredients and whisking until smooth. Brush or drizzle glaze over the rolls, then let it set up for 30-45 minutes before serving.

Notes

• To reheat, place rolls on a baking sheet and warm in a 350 degree F oven until warmed through, about 5-10 minutes.
• To reheat frozen rolls, let them thaw on the counter, then warm them as directed above.

FROM: House of Nash Eats