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A pan of Overnight Orange Rolls with orange glaze.

Overnight Orange Rolls

  • Author: Cindy @mycountrytable
  • Prep Time: 2 hours
  • Cook Time: 25 minutes
  • Total Time: 2 hours 25 minutes
  • Yield: 12 rolls 1x
  • Category: bread, breakfast
  • Method: bake
  • Cuisine: American

Description

These Overnight Orange Rolls are so light and fluffy with the perfect amount of orange flavor and they’re finished with a delectable orange glaze.  A great weekend breakfast roll.


Ingredients

Units Scale

Dough:

  • 1 cup warm milk (around 110 degrees)
  • 1 packet active dry yeast, .25 ounce
  • 1/3 cup granulated sugar
  • 1 stick (1/2 cup) unsalted butter, melted (not hot)
  • 1 teaspoon salt
  • 1 large egg, room temperature
  • 3 1/2 to 3 3/4 cups all-purpose flour, spoon & leveled
  • Vegetable oil or solid shortening for greasing bowl
  • Butter or solid shortening for greasing baking pan

Filling:

  • 1 stick unsalted butter, softened to room temperature
  • 1 cup granulated sugar
  • 2 tablespoons fresh orange zest

Orange Glaze:

  • 1 cup powdered sugar
  • 1 tablespoon butter
  • 1/4 teaspoon pure orange extract*
  • 5 teaspoons milk, (more or less as needed for perfect spreading consistency)

Instructions

Dough:

  1. Proof the yeast:  Add the yeast to the milk.  Using a spoon lightly push down on the yeast granules to ensure all of them are wet.  Set the mixture aside for 5 minutes.
  2. Preheat oven to 165 degrees and turn off.
  3. Mixing the dough:  Add the sugar, butter, and salt to the bowl of a stand mixer fitted with the paddle attachment.  Mix on medium speed to combine.  Add the milk/yeast mixture and mix on medium-low speed just to combine.  Add the egg and mix on medium speed until the egg is incorporated.  Switch to the hook attachment, (if you don’t have one, use the paddle attachment). On low speed, add 3 1/2 cups of the flour.  Continue to mix on medium-low speed until the flour is moist.  Mix on medium speed until the dough begins to pull away from the sides of the bowl, but sticks to the bottom.  The mixture should be elastic but not sticky.  If the dough is sticky, add the last 1/4 cup of flour and mix for another minute or so.  Again, the dough should pull away from the sides but stick to the bottom of the mixing bowl, and it should not stick to your fingers when pulled.  Transfer the dough to a lightly floured surface and lightly knead it for about 1 minute, until it forms a smooth round ball.
  4. First rise: Place the dough in a well-greased bowl, turning the dough once so the top is greased.  Cover the bowl with a damp towel.  Place the bowl in the warm oven, (make sure the oven rack is warm, but not hot).  Leave the oven door ajar.  Leave the bowl in the oven until the dough has doubled in size, about 1 hour.  If you’re not sure when the dough is ready, simply poke your finger about 1/2 inch into the dough.  If it leaves an indentation, it’s ready.  If it doesn’t leave one, leave the bowl in the oven for a few more minutes and test again.
  5. Mix the filling: Meantime mix the filling ingredients together in a small bowl and set aside.
  6. Forming the rolls:  Once the dough is ready, lightly punch it down and transfer it to a lightly floured work surface.  Roll the dough into a long rectangle.  Spread the filling over the dough, stopping about 1/2-inch from the edge.  Starting on a long side, roll the dough up into a long roll.  With your fingers, go along the edge of the roll pinching the edge of the dough together with the roll of dough (see picture).  Place the roll seam side down.  Using a sharp knife or a long piece of unwaxed dental floss, cut the long roll into 12 equal pieces.  I always cut off and discard the two end pieces.  Place the rolls cut side down on a well greased 10 x 15 cookie sheet.  
  7. Overnight Rolls, (option #1): If you want to bake them off the next day, cover them with plastic wrap and refrigerate.  The next day, remove plastic wrap.  Cover rolls with a towel and allow them to rise for 1 hour.  Skip to step 9.  
  8. Same day rolls, (option #2): Place a towel over the pan of rolls and place them back in the oven.  After 30 minutes, transfer them to a counter, leave covered, and preheat the oven to 375 minutes.  Allow the rolls to sit for an additional 15 minutes, (a total of 45 minutes).
  9. Bake the rolls: Bake the rolls for approximately 25 minutes or until the tops are golden brown, remove them from the oven, and allow them to slightly cool while making the glaze.
  10. Make the glaze: Add the glaze ingredients to a small bowl and whisk vigorously with a fork until smooth.  Using a spoon, drizzle the glaze over the warm rolls.
  11. These rolls are best when consumed the day they are made.  They are very soft.  They are still good the next day if warmed for about 10 seconds in a microwave.  I suggest eating them by the day after you make them.
  12. Store covered.

Notes

  • *If you use imitation orange extract, you can use 1/2 teaspoon.  It’s not as potent as pure orange extract.  If you use pure orange oil, use 1/4 teaspoon.  It’s also very potent.  A little goes a long way.  If you don’t have orange extract you can use orange juice but it will take quite a bit for a true orange taste.  Therefore, prepare to use more powdered sugar or it will be very thin.

Keywords: overnight orange rolls, orange rolls, orange sweet rolls, sweet rolls, breakfast rolls, rolls,