Classic Orange Rolls
 
Makes 12
Ingredients
  • 4¼ to 4½ cups all-purpose flour, divided, plus more for dusting
  • 1⅓ cups sugar, divided
  • 1 (0.25-ounce) package instant yeast
  • 2 teaspoons kosher salt
  • 1¼ cups whole milk
  • 1 cup unsalted butter, softened and divided
  • 1 large egg, room temperature
  • 1 teaspoon vanilla extract
  • 2 tablespoons packed orange zest (about 2 large oranges)
  • ¼ teaspoon ground cardamom
  • Orange Icing (recipe follows)
  • Garnish: orange zest
Instructions
  1. In the bowl of a stand mixer fitted with the paddle attachment, beat 1½ cups flour, ⅓ cup sugar, yeast, and salt at low speed until combined.
  2. In a medium saucepan, heat milk and ½ cup butter over medium heat until an instant-read thermometer registers 120° to 130°. Add warm milk mixture to flour mixture, and beat at medium speed for 2 minutes. Add egg and vanilla, and beat at medium-high speed for 2 minutes. With mixer on low speed, gradually add 2¾ cups flour, beating just until combined and stopping to scrape sides of bowl.
  3. Switch to the dough hook attachment. Beat at medium speed until a soft, somewhat sticky dough forms, 8 to 10 minutes, stopping to scrape sides of bowl and dough hook; add up to remaining ¼ cup flour, 1 tablespoon at a time, if necessary.
  4. Lightly oil a large bowl. Place dough in bowl, turning to grease top. Cover and let rise in a warm, draft-free place (75°) until doubled in size, 40 minutes to 1 hour.
  5. Spray a 13x9-inch baking pan with cooking spray. Line pan with parchment paper, letting excess extend over sides of pan.
  6. In a small bowl, stir together orange zest, cardamom, remaining 1 cup sugar, and remaining ½ cup butter until well combined.
  7. Lightly punch down dough. Cover and let stand for 5 minutes. Turn out dough onto a lightly floured surface, and roll into an 18x12-inch rectangle. Using a small offset spatula, spread zest mixture onto dough, leaving a ½-inch border on one long side. Starting with long side opposite border, roll up dough, jelly roll style; pinch seam to seal. Gently shape log to 18 inches long and even thickness, if necessary. Cut log into 12 slices (about 1½ inches thick). Place slices, cut side down, in prepared pan. Cover and let rise in a warm, draft-free place (75°) until doubled in size, 30 to 45 minutes.
  8. Preheat oven to 375°.
  9. Bake until lightly golden brown and an instant-read thermometer inserted in center registers 190°, 25 to 30 minutes, loosely covering with foil to prevent excess browning, if necessary. Let cool in pan for 20 minutes. Using excess parchment as handles, remove from pan. Using a small offset spatula, spread Orange Icing onto warm rolls. Garnish with orange zest, if desired. Serve warm.
Recipe by Taste of the South at https://tasteofthesouthmagazine.com/classic-orange-rolls/