Alabama Orange Rolls

Ingredience

Dough

3 cups (15 ounces) all-purpose flour

¼ cup (1¾ ounces) sugar

2¼ teaspoons instant or rapid-rise yeast

1 teaspoon table salt

½ cup orange juice, warm (110 degrees)

¼ cup heavy cream

6 tablespoons unsalted butter, cut into 6 pieces and softened

1 large egg plus 1 large yolk

Filling

½ cup (3½ ounces) sugar

2 teaspoons grated orange zest

2 tablespoons unsalted butter, softened

Glaze

¼ cup heavy cream

¼ cup (1¾ ounces) sugar

2 tablespoons orange juice

2 tablespoons unsalted butter

⅛ teaspoon table salt

Pokyny

1. For the Dough In bowl of stand mixer, whisk flour, sugar, yeast, and salt together. Add orange juice, cream, butter, and egg and yolk. Fit mixer with dough hook and knead on medium speed until dough comes together, about 2 minutes. Increase speed to medium-high and continue to knead dough until smooth and elastic, about 8 minutes longer. Dough will be soft.

2. Transfer dough to lightly floured counter and knead until smooth ball forms, about 30 seconds. Place dough in greased large bowl, cover tightly with plastic wrap, and let rise in warm place until doubled in size, 1½ to 2 hours.

3. For the Filling Combine sugar and zest in small bowl. Transfer dough to lightly floured counter. Roll dough into 16 by 8-inch rectangle with long side parallel to counter’s edge. Spread butter over surface of dough using small offset spatula, then sprinkle evenly with sugar mixture. Roll dough away from you into tight, even log and pinch seam to seal.

4. Grease dark-colored 9-inch cake pan, line bottom with parchment paper, then grease parchment. Roll log seam side down and cut into eight 2-inch-thick slices using serrated knife. Place 1 roll in center of prepared pan and others around perimeter of pan, seam sides facing center. Cover with plastic and let rise in warm place until doubled in size, 1 to 1½ hours. Adjust oven rack to middle position and heat oven to 325 degrees.

5. Discard plastic and bake rolls until golden brown on top and interior of center roll registers 195 degrees, 40 to 45 minutes. Let rolls cool in pan on wire rack for 30 minutes.

6. For the Glaze Once rolls have cooled for 30 minutes, combine all ingredients in small saucepan and bring to boil over medium heat. Cook, stirring frequently, until large, slow bubbles appear and mixture is syrupy, about 4 minutes.

7. Using spatula, loosen rolls from sides of pan and slide onto platter; discard parchment. Brush glaze over tops of rolls and serve warm.

Poznámky

Be sure to zest the oranges before juicing them. When zesting the orange, remove just the outer part of the peel—the inner white pith is very bitter. We bake these rolls in a dark-colored cake pan because they brown better. If you only have a light-colored pan, increase the baking time to 45 to 50 minutes.

WHY THIS RECIPE WORKS At All Steak restaurant in Cullman, Alabama, crowds go crazy for the famous orange rolls that deliver an outsized punch of citrus flavor. To replicate these sweet spirals, we used oranges in every step of the process. Incorporating balanced amounts of orange juice into the yeasted dough and orange zest into the filling helped the rolls bake up with lots of bright citrus flavor without any bitterness. A mixture of orange juice, sugar, and cream boiled quickly into a vibrant and syrupy glaze that gave the fresh-baked rolls an additional punch of citrus and a lovely sheen.