Softest Orange Rolls (Printable Format)
# What You’ll Need:
→ Tangzhong
01 -
71g water (5 tbsp)
02 -
71g whole milk (5 tbsp)
03 -
25g bread flour (3 tbsp + 1 tsp)
→ Dough
04 -
170g whole milk (¾ cup), heated to 110°F-115°F
05 -
Pinch of sugar
06 -
2 large eggs, room temperature
07 -
85g unsalted butter (6 tbsp), melted
08 -
1 tbsp orange zest
09 -
495g bread flour (4 cups + 2 tbsp)
10 -
¼ tsp diastatic malt powder (optional)
11 -
1 tbsp instant yeast
12 -
11g salt (1¾ tsp)
→ Filling
13 -
¾ cup unsalted butter, softened
14 -
160g granulated sugar (¾ cup)
15 -
60g light brown sugar (¼ cup)
16 -
1 tbsp orange zest
17 -
½ tsp kosher salt
18 -
½ tsp cinnamon
→ Icing
19 -
½ cup butter, room temperature
20 -
4 oz cream cheese, room temperature
21 -
¼ cup orange juice
22 -
1 tsp vanilla
23 -
¼ tsp salt
24 -
1¾ cups powdered sugar, sifted
# How-To Steps:
01 -
Combine water, milk and flour in a medium saucepan over medium heat. Whisk constantly until the mixture thickens to a pudding-like consistency, about 1-3 minutes depending on heat. Remove from heat and set aside to cool slightly.
02 -
Whisk together the tangzhong mixture, warm milk (110°F-115°F), melted butter, pinch of sugar, eggs and orange zest in the bowl of a stand mixer fitted with a dough hook attachment (or a large bowl if mixing by hand).
03 -
Add bread flour, diastatic malt powder (if using), yeast and salt. Mix just until combined, then cover and rest for 20 minutes. After resting, knead until the dough passes the window pane test - when stretched between fingers, it should form a thin, translucent membrane without tearing.
04 -
Transfer dough to a large greased bowl. Cover and allow to proof for 60-90 minutes, until noticeably larger in volume.
05 -
Beat together the softened butter, granulated sugar, brown sugar, orange zest, salt and cinnamon until thoroughly combined and fluffy.
06 -
Punch down the proofed dough and divide in half. Working with one half at a time (keeping the other covered), roll into a 16" x 8" rectangle. Spread half the filling evenly over the dough. Starting from the long edge, roll tightly into a log. Cut into 9-12 slices using unflavored dental floss or a sharp knife. Repeat with remaining dough and filling.
07 -
Arrange rolls in a parchment-lined 9x13 baking pan. Cover and proof for 1 hour until visibly puffed.
08 -
Beat cream cheese for 2-3 minutes until completely smooth. Add butter and beat for another 2-3 minutes until light and fluffy. Mix in orange juice, vanilla and salt. Incorporate sifted powdered sugar and beat until smooth. Set aside.
09 -
Preheat oven to 350°F. Uncover rolls and bake for 23-25 minutes until lightly golden and internal temperature reaches 188°F.
10 -
Allow rolls to cool for 5 minutes, then spread frosting over the warm rolls. Serve warm for best texture and flavor.
# Extra Tips:
01 -
These rolls remain exceptionally soft for several days due to the tangzhong method.
02 -
If you don't have unflavored dental floss or fishing line, a sharp knife will also work to slice the rolls.