Cookie Bookie

Orange Rolls

Dough:
2 cups whole milk
1/2 cup vegetable oil
1/2 cup granulated sugar
1 package (2 1/4 teaspoons) active dry yeast
4 1/2 cups all-purpose flour
1/2 rounded teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon salt

Filling:
1 stick (8 tablespoons) butter, softened
zest from two oranges
1 cup lightly packed brown sugar, or to taste

Glaze:
1/4 cup fresh orange juice
1/2 teaspoon vanilla extract (orange extract may be substituted)
2 cups confectioners' sugar
pinch salt, optional and to taste (helps balance the sweetness)
about 3 tablespoons milk or cream, or as needed for consistency
zest from two oranges

For the dough: In a large saucepan over a low heat, heat the milk, oil and granulated sugar until warm but not hot (if you have a candy thermometer, it should be 125 degrees F). Remove from the heat and add the yeast and 4 cups of the flour and stir together. 

Cover the pan and leave to rise for at least an hour. Stir in the remaining 1/2 cup flour, the baking powder, baking soda and salt.  If refrigerating, place in the fridge now until ready to use.

For the filling:  Mix together softened butter and orange zest.  Roll the dough into a long rectangle, about 30 inches wide by 10 inches deep. Spread the softened butter mixture all over the surface of the dough.   Sprinkle brown sugar all over the butter mixture.

Using both hands in a back-and-forth motion, gradually roll the dough towards you into one long log. Pinch the seam to seal it. Then slice into 24 even pieces.

Preheat the oven to 375 degrees F. Place the rolls in a buttered baking dish and allow them to rise for 20 minutes.  Bake for 15 to 17 minutes.

While the rolls are baking, make the glaze by mixing all ingredients together and adding as much milk or cream to get the right consistency.  Drizzle glaze over rolls right out of the oven.  Serve warm.