Orange Rolls

 

Rapid Rise Dough

3 (.25 oz.) packets active dry yeast (about 2 Tbl. + 1 tsp.)

1 3/4 c. warm water

1/2 tsp. sugar

1/2 c. honey

1/2 c. melted butter, plus more for brushing

2 tsp. salt

2 large eggs, beaten

4-6 c. all-purpose flour, plus more if needed

Orange Filling

3/4 c. sugar

zest of 1/2 an orange

2 Tbl. fresh orange juice (1/2 an orange)

4 Tbl. unsalted butter, softened

Orange Frosting

2 c. powdered sugar

4 Tbl. unsalted butter, softened

2 Tbl. fresh orange juice (1/2 an orange)

zest of 1/2 an orange

In the bowl of a stand mixer, fitted with the paddle attachment, combine the yeast, warm water and 1/2 teaspoon of sugar.  Let it activate for 5 minutes until bubbly.  If it does not get bubbly, start over.  Stir in the honey.  On low speed, add 1/2 cup of melted butter, salt and eggs and mix until well incorporated.  Slowly add the flour, one cup at a time, until fully incorporated and the dough pulls away from the sides of the mixing bowl.  Add more flour if it is too sticky.  Cover bowl with a towel and allow to rise approximately 20 minutes or until doubled.  Roll out dough onto a lightly floured surface to a 15x11'' rectangle.  

For the filling: combine sugar, orange zest and orange juice and mix until incorporated.  Spread softened butter over dough and top with orange filling mixture, leaving a 1/2'' border around the edge.  Starting with the long side, roll up as tightly as possible.  Pinch seam to seal.  Cut into 18 slices, about 1/2'' thick.  Place in 2 (9x13-inch) greased pans and cover with a kitchen towel.  Allow to rise about 20 minutes or until doubled in size.  

Bake in a preheated 375 degree oven until tops are golden, about 15-20 minutes.  Remove from oven and brush tops with melted butter.  Combine all frosting ingredients and mix until smooth and creamy.  Either spread over the warm rolls for an icing or spread on cooled rolls for a frosting.  Yield: 18 rolls.