Irene's Orange Rolls

from Pastry Affair Blog

I must make a confession.  One of my favorite indulgences in the entire world is sweet orange breakfast rolls, especially on a warm Summer morning while the sunshine is spilling over my world.  Lovely.  I don't eat them often, but when I do I am sent straight to Heaven.  Needless to say, I was looking for some Orange recipes this morning and I thought of the Breakfast Rolls.  I came across another great recipe from Pastry Affair, which happens to be one of the loveliest blogs that I have visited thus far.  The photography is always stunning and earthy, and I love the comforting feelings that both the recipes and notes bring.  I truly hope you try these rolls, but I really hope you visit the blog.  I know that you will love it; it kind of feels like home.

Bread Dough Ingredients: (Yields 24 rolls)
2 teaspoons dry active yeast 
1/4 cup barely warm water 
1/4 cup granulated sugar 
1 teaspoon salt 
6 tablespoons butter, melted 
2 large eggs 
1/2 cup sour cream 
2 3/4 to 3 cups bread flour (all purpose will work)


Directions for Dough:
Dissolve the yeast in the barely warm water and allow to sit about 5 minutes until activated (looks frothy). Stir in sugar, butter, eggs, and sour cream. Gradually add 2 3/4 cups flour, mixing well. If dough appears too sticky, add the remaining 1/4 cup flour. Cover dough with plastic wrap or a kitchen towel and let rise until doubled in a warm place, about 2 hours. Punch down dough and allow to rise a second time until doubled, about 1 hour.
Divide dough in half and, on a lightly floured surface, roll out each half into a 12-inch circle.


Bread Filling:
1/2 cup granulated sugar 
Zest of 2 oranges (about 2 tablespoons) 
3/4 cup sweetened shredded coconut


In a small bowl, rub together the sugar and orange zest with your hands until fragrant. Stir in the sweetened coconut.


Sprinkle 1/2 of the filling on each rolled out dough circle. Using a pizza cutter, cut the circle into 12 equal slices. Starting on the wide end, roll up each slice like a croissant. In a greased 9x13-inch baking pan, lay the rolls pointed end down (3 width-wise, 8 length-wise). Cover with a kitchen towel and allow to rise until doubled, about 30 minutes.
Alternatively, cover with foil and allow to rise in the refrigerator overnight.
Preheat oven to 350 degrees F (180 degrees C). Bake for 25-30 minutes, or until golden.


Orange Glaze 
3/4 cup granulated sugar 
2 tablespoons orange juice 
1/2 cup sour cream 
1/4 cup (4 tablespoons) butter


In a small saucepan, heat all ingredients on medium-high heat until boiling. Reduce heat and simmer for 5 minutes. Pour over rolls as soon as they are out from the oven.  Allow rolls to soak in the glaze and cool before serving.