Treat these rolls as a delicacy, slowly savoring their taste and texture
– 1 and 1/4 cups warm water
– 1 tbsp. Yeast
– 1 egg, beaten
– 1/2 cup + 4 tbsp. butter, melted
– Zest of two oranges
– 1.5 cups powdered sugar
– 2 tbsp. orange juice (squeezed from oranges)
– 2 to 4 tbsp. heavy cream or 2 tbsp half-and-half
Put 1-1/4 cups warm water in a large bowl, sprinkle yeast in water and stir to
dissolve. Add melted butter; egg and 1-1/2 cup of the roll mix. Beat with electric
mixer on low for 2 minutes. Add 1-1/2 cup roll mix and beat for 1 minute. Stir in
the remaining mix with a wooden spoon or by kneading. Knead for 2 minutes after all mix is incorporated.
Place 1 tsp oil in bowl with dough; turn dough over so it is covered with the oil.
Cover lightly with plastic wrap; allow to rise 45 minutes in a warm place. Shape rolls as desired and place on a greased 9×13 pan. Cover with plastic and allow to rise 30-35 minutes or until double in size.
After allowing dough to rise until double in size, place it on a floured work space.
Turn dough over so it is floured on both sides. Pat out to about a 1 inch thick circle then roll with a rolling pin. Dough should be about 1/4 inch thick. Brush the dough with orange butter (use about half of it) and sprinkle 1/4 cup sugar on top. and cut in a pizza shape.
Starting with the wide end roll each piece up so the orange butter is in the inside. Place on a greased or parchment lined 9×13 pan. Allow to rise until double in size. Bake in a 375-degree oven for 14-16 minutes or until they are golden brown. Brush with remaining orange butter as soon as they come out of the oven. Allow to cool about 10 to 15 minutes, drizzle with icing.
Place powdered sugar and orange juice in a bowl. Add half the amount of heavy cream. With a spoon or mixer, mix until smooth. If icing is too thick, add more cream a little at a time. The hotter the rolls are when frosted, the thicker the frosting needs to be. For extra orange flavor, add 1 to 2 teaspoons of orange zest. Frost the rolls and serve!