Recipe courtesy of Kelsey Nixon
Episode: Quick Breads
Print
Total:
1 hr 25 min
Prep:
20 min
Inactive:
45 min
Cook:
20 min
Yield:
18 rolls
Level:
Intermediate

Ingredients

  • 1 recipe Rapid Rolls, recipe follows
Filling
  • 3/4 cup sugar
  • Zest and juice of 1 orange (4 tablespoons juice)
  • 4 tablespoons unsalted butter, softened
Orange Glaze
  • 1 cup powdered (confectioners') sugar
  • 4 tablespoons unsalted butter, softened
Rapid Rolls
  • 3 (.25-ounce) packets active dry yeast
  • 1 3/4 cups warm water
  • 1/2 cup honey
  • 1/2 cup melted butter, plus more for brushing
  • 2 teaspoons salt, plus more for sprinkling
  • 2 large eggs, beaten
  • 4 to 6 cups flour, plus more if needed

Directions

Orange Glaze

For the filling: After the dough comes together and has risen, on a well-floured surface, roll the dough out to a 15 by 11-inch rectangle. In a mixing bowl add sugar, 2 tablespoons orange juice, and 1/2 the orange zest.

Spread the softened unsalted butter over the dough leaving a 1/2-inch border. Sprinkle orange sugar evenly over the dough. Starting with the long side, roll up dough tightly ending with the seam side down. Cut 18 slices each about 1/2-inch thick. Place in 2 (9 by 13-inch) greased baking dishes and cover with a kitchen towel. Allow the rolls to rise in a warm environment for an additional 15 to 20 minutes or until doubled in size.

Bake at 375 degrees F until the tops are golden brown, about 15 to 20 minutes. Remove from oven and brush tops with melted butter and cool on a cooling rack.

For the glaze: In a mixing bowl, combine the powdered sugar, 2 tablespoons orange juice, remaining zest, and softened butter. Spread the glaze over the warm rolls.

Rapid Rolls

Rapid Rolls:

Preheat the oven to 400 degrees F.

In the bowl of a stand mixer, fitted with the paddle attachment, combine the instant yeast, and warm water. Let it activate for 5 minutes until bubbly. Stir in the honey.

On low speed, add 1/2 cup melted butter, 2 teaspoons salt, and eggs. Slowly add the flour cup-by-cup until fully incorporated and the dough pulls away from the sides of the mixing bowl. Add more flour if it is too sticky.

Portion the dough into 24 even servings. Form the rolls into desired shape and let rise approximately 20 minutes, or until doubled in size. Place the rolls in a cast iron skillet or on a baking sheet. Brush the rolls with melted butter.

Bake for 25 minutes until the tops are golden brown. Remove from the oven and brush with more melted butter, and sprinkle with a little salt.

Cook's Note: This recipe can be used as a traditional loaf bread, pizza dough, and for both savory and sweet rolls.

Categories:

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