Name: Sweet Orange Rolls
Cook time: P0Y0M0DT0H55M0.000S
Total time: P0Y0M0DT6H35M0.000S
Yield: 12 rolls
Ingredients: 1/4 cup warm water (110 degrees F); One 1 1/4-ounce packet active dry yeast (2 1/4 teaspoons); 1 cup plus 1 teaspoon granulated sugar; 1/4 cup canola oil; 2 teaspoons kosher salt; 1 large egg, lightly beaten; 1/2 cup cold water; 1/2 cup boiling water; Zest of 2 oranges; 4 to 5 cups all-purpose flour; 6 tablespoons (3/4 stick) unsalted butter, melted; 2 tablespoons ground cinnamon; 2 cups confectioners' sugar, sifted; 3 to 4 tablespoons orange juice

For the orange rolls: In a small bowl, combine the warm water with the yeast and 1 teaspoon granulated sugar. Set aside until the mixture starts to thicken and bubble slightly, about 5 minutes. (If the mixture doesn't start to bubble, the yeast isn't working. Check the expiration date and start over.)

In the bowl of a stand mixer fitted with the paddle attachment, stir together the oil, salt, egg and 1/2 cup granulated sugar. With the machine running on low, mix in the cold water and then the boiling water and continue to mix until combined. Add the yeast mixture and zest of 1 orange and beat on low speed until combined.

Switch the paddle attachment to the dough hook. Add the flour a cup at a time in stages, starting with just 4 cups. Mix until the flour is incorporated after each addition, scraping the sides of the bowl in between. Once the 4 cups of flour have been incorporated, increase the speed of the beating to medium-high and continue to beat until the dough is smooth and elastic, 10 to 14 minutes.

(If the dough midway through kneading is still fairly wet and sticky, add another 1/2 cup flour and continue to mix until incorporated. After the kneading has been finished, the dough should be smooth and elastic.)

Grease a large bowl with melted butter and place the dough in the bowl. Cover with plastic wrap and place in a warm, draft-free area to rise until doubled in size, 2 to 3 hours.

Meanwhile, combine the remaining 1/2 cup granulated sugar and zest of 1 orange in a small bowl and mix to combine. Set aside. Grease a 9-by-13-inch baking dish with 1 tablespoon melted butter using a pastry brush.

On a lightly floured surface, place the risen dough and gently roll into a rectangle that is 20 by 10 inches, with the long edge facing you. Using the pastry brush, spread 1/4 cup of the melted butter over the top of the dough. Sprinkle the orange sugar mixture evenly over the dough.

Roll up the dough, starting with the long edge facing you, into a tight cylinder. Gently squeeze the seams and ends of the dough together to seal. Using a sharp knife, cut the dough into 12 even rounds. Place the rounds, cut side up, into the prepared baking dish with some space in between. Brush the tops of the rolls with the remaining tablespoon melted butter. Cover the dish tightly with plastic wrap and allow the dough to rise in a warm place for 1 1/2 to 2 hours.

Preheat the oven to 350 degrees F.

Bake until the rolls are golden and puffed, 35 to 40 minutes.

For the orange icing: Meanwhile, whisk the confectioners' sugar with the orange juice in a small bowl. When the rolls come out of the oven, drizzle the icing over and serve warm.

Sweet Orange Rolls

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