About this recipe:Orange rolls - very soft white flour dough with grated orange zest, butter and sugar filling. Excellent recipe for parties, always a crowd pleaser!
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
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Method Prep:30min › Cook:15min › Extra time:13hr15min › Ready in:14hr
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.
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.
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.
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.
Bake in a preheated 200 C / Gas mark 6 oven for 10 to 15 minutes, or until golden brown.