Carolyn's Orange Buns

    14 hours

    Orange rolls - very soft white flour dough with grated orange zest, butter and sugar filling. Excellent recipe for parties, always a crowd pleaser!

    68 people made this

    Serves: 48 

    • 3 tablespoons dried active dry yeast
    • 160ml warm water (45 degrees C)
    • 250g butter, diced
    • 100g caster sugar
    • 2 teaspoons salt
    • 500ml scalded milk
    • 2 eggs, lightly beaten
    • 750g plain flour
    • 200g butter, softened
    • 200g caster sugar
    • 3 tablespoons grated orange zest

    Prep:30min  ›  Cook:15min  ›  Extra time:13hr15min  ›  Ready in:14hr 

    1. In a small bowl, dissolve yeast in warm water. Let stand until creamy, about 10 minutes. Combine the diced butter, 100g sugar and salt in a large bowl. Stir in the hot milk, and mix to dissolve the butter. Let stand until lukewarm.
    2. Mix the yeast, eggs and flour into the milk mixture to form a sticky dough. Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth, and let rise in the refrigerator for 8 hours or overnight.
    3. Remove dough from the refrigerator 2 to 2 1/2 hours before baking. Divide the dough into halves. Roll each half out on a lightly floured surface to a 6mm thick rectangle.
    4. Mix the softened butter, 200g sugar and orange zest in a bowl. Spread over the dough. Roll up the dough along the long edge. Cut the roll into 2.5cm thick slices with dental floss. Place in greased muffin cups. Let rise until doubled in bulk.
    5. Bake in a preheated 200 C / Gas mark 6 oven for 10 to 15 minutes, or until golden brown.

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    Reviews in English (68)


    These are delicious. Getting the right consistency was a bit tricky ended up adding more flour which helped - but got there in the end and well worth the overnight wait.  -  31 Jan 2010


    This is a fantastic recipe! I added a glaze of 1 cup powdered sugar and 1 1/2 Tablespoons orange juice. Delicious!  -  04 Jan 2002  (Review from Allrecipes US | Canada)


    Can be adapted for the bread machine by cutting all ingredient measures in half, reducing butter to 5, and reducing yeast to a little over one tablespoon. Dough is very sticky and needs additional flour when turned out after dough cycle. Worth every amount of work. Very tasty!  -  24 Apr 2000  (Review from Allrecipes US | Canada)