Directions: |
Directions:In the bowl of a stand mixer, combine warm milk, orange juice, yeast, sugar, salt, butter, and eggs. Add in flour. Using a dough hook, turn the mixer on to a low speed.
Once the flour starts to incorporate into the dough, increase the speed to medium. Add more flour as necessary so that the dough pulls away from the sides of the bowl. The dough mixture should be soft and tacky, but not stick to your hands. Add more or less flour until the dough reaches the desired consistency.
Transfer the dough to a lightly greased mixing bowl. Cover with a towel and let rise until double in size, about 1 hour.
Lightly grease a 9x13 pan. On a clean surface, roll the dough into a 12-inch by 18-inch rectangle.
In a small mixing bowl, combine the butter, sugar, and orange zest. Spread in an even layer on top of the dough, leaving 1/2 inch on the top edge. Roll up tightly lengthwise so you have one long roll. Use a sharp serrated knife to cut the dough into 12 even slices.
Place the slices into a lightly greased 9x13 pan. Cover and let rise 30 to 45 minutes.
Preheat oven to 350 degrees. Bake the rolls for about 20-25 minutes, until just kissed with brown on top.
While the orange rolls are baking, make the cream cheese glaze by using a hand mixer to whip together cream cheese and butter in a bowl until light and fluffy. Whip in powdered sugar and orange extract. Add enough orange juice to achieve a soft, easily spreadable consistency.
Frost the rolls while still warm.
Serve immediately or cool and store.
Stays good for 4 to 5 days. |
This recipe for Orange Breakfast Rolls is from