Homemade Orange Sweet Rolls
Soft, citrusy homemade orange sweet rolls baked in a pressure cooker, perfect for breakfast or brunch.
Equipment
- 1 Mixing bowl Large
Ingredients
Main ingredients
- 1 cup Whole milk warmed to about 100°F (38°C)
- 6 tablespoons Granulated sugar divided
- 1 tablespoon Active dry or instant yeast
- 5 tablespoons Unsalted butter softened to room temperature
- 2 tablespoons Freshly squeezed orange juice
- 1 tablespoon Fresh orange zest about zest from 1 orange
- 2 Large eggs at room temperature
- 1 teaspoon Salt
- 4 cups Bread flour spooned and leveled, plus more for handling
Instructions
Instructions
- In a large bowl mix warm milk, 1 tablespoon sugar, and yeast. Wait 5 to 10 minutes till foamy. This yeast wake-up call is key.
- Stir in the rest of sugar, softened butter, orange juice, zest, eggs, and salt. Mix it all until it’s combined like a little dough family.
- Gradually add flour till soft dough forms. Knead on floured surface for about 5 to 7 minutes till smooth and elastic.
- Put dough in greased bowl, cover and let rise for 1 to 1.5 hours till doubled in size.
- Punch dough down, roll out to 12x18 inch rectangle. Spread butter, roll tight and slice into 12 rolls. Place in greased 9x13 dish. Let rise another 30 to 45 minutes.
- Preheat oven to 350°F and bake 25 to 30 minutes until golden brown. Cool slightly before glazing.
Notes
Cool completely before storing to avoid soggy texture. Wrap tightly or store in airtight containers. Freeze in batches and rewarm for fresh flavor. Refresh glaze with orange juice and powdered sugar if dull after reheating.