Orange-Glazed Sweet Dinner Rolls – Soft and fluffy dinner rolls topped with a deliciously sweet orange glaze.
This probably has something to do with my memories of my Grandma rolling out pastry dough and teaching me how to make just about anything.
Recently I opened up my kitchen to my neighbor – she is 80 years young – and I asked her to tell me a little something about “back in the day”. More specifically, I wanted her to share an older recipe with me that I could possibly pass onto all of you.
She obliged and told me a story about these Sweet Orange Dinner Rolls.
Her mom, she said, used to make the fluffiest dinner rolls covered in a simple orange glaze, and she would serve them with pork chops, of all things.
However, my sweet neighbor admitted that she would hide one in her pocket so to enjoy it as dessert after she was finished with her dinner.
What’s interesting is the baking method in which she shared – pinching off two small rounds of dough and placing one next to another in a muffin tin. I thought we were about to make Cloverleaf Dinner Rolls, but no, she said, and explained that “back in the day”, this is how her Mom mimicked the English popovers.
Also, the glaze… allow me to just say that this stuff is incredible. This is just fresh orange juice mixed with granulated sugar and some butter cooked over heat just until thickened.
Normally, I just use powdered sugar with fresh OJ and give it a whirl with the mixer, and while that’s still a pretty delicious glaze, this other one just blew me away. Delicate, sweet and plain old comfortable.
I love learning from the generations before us. What she shared with me is so simple, but the importance of sharing and having these face to face learning experiences are essential, even if it is just in the kitchen.
Sharing the old and pairing that with the new can lead to new recipes, new tips and tricks, and innovative products.
Also?? She brought over ready-to-make biscuits dough and said that THAT was her secret. I LOVE her!
But I, on the other hand, really wanted to make from-scratch rolls, so we went with a tried and true recipe. Hope you will love them as much as we did!
- FOR THE ROLLS
- 1/4 cup warm water
- 1 package (1/4-ounce) active dry yeast
- 3 tablespoons sugar
- 6 tablespoons butter
- 1 cup whole milk
- 3-1/2 cups all purpose flour , divided
- 1-1/2 teaspoons salt
- FOR THE ORANGE GLAZE
- 1/2 cup orange juice
- 1/2 cup sugar
- 4 tablespoons butter
- In a small mixing bowl, combine warm water, yeast and 1 tablespoon sugar; stir until yeast is dissolved.
- Let stand 5 minutes, or until foamy.
- In a small saucepan, melt butter; add milk and heat to lukewarm.
- In a large mixing bowl, combine yeast mixture, 2 tablespoons sugar, butter mixture, 2 cups flour, and salt; stir together with a wooden spoon until well combined.
- Gradually stir in remaining flour; stir until dough is sticky. You may need to add a bit more flour to make a sticky dough.
- Butter a large bowl and set aside.
- On a lightly floured work area, knead dough until smooth and elastic; about 10 minutes.
- To keep dough from sticking, add more flour as needed.
- Form dough into a ball and transfer to buttered bowl, turning to coat.
- Cover bowl with plastic wrap and let dough rise at room temperature until doubled; about 1 hour.
- Preheat oven to 400 degrees Fahrenheit
- Lightly grease 3 muffin tins and set aside.
- Transfer dough to a lightly floured surface.
- Pinch off tablespoon pieces of dough and form pieces into balls.
- Put 2 balls into each muffin cup, one next to another.
- Cover loosely with kitchen towel and let rolls rise for 35 to 40 minutes, or until doubled in size.
- Remove towel and bake for 15 to 20 minutes, or until golden.
- Remove from oven and brush with prepared orange glaze.
- TO MAKE THE GLAZE
- Combine orange juice, sugar and butter in a small saucepan; bring to a boil.
- Continue to boil at a steady pace for 10 minutes, or until thickened.
- Remove from heat and brush over dinner rolls.
Adapted from Epicurious
WW SmartPoints: 4
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This is a sponsored conversation written by me on behalf of Bon Appetit. The opinions and text are all mine.