I’ve been perfecting a recipe that blends active dry yeast, warm milk and water, freshly squeezed orange juice, and eggs with citrus zest for a unique flavor. I call them Orange Rolls Homemade because they rely on a harmoniously balanced buttery glaze and a mix of simple ingredients that truly excel.
I recently came across a game-changing twist on a classic favorite. I experimented with some fresh orange zest and freshly squeezed orange juice along with active dry yeast and warm milk to create orange rolls that are full of flavor and perfect for any occasion.
These rolls are ideal if you’re planning something special like a festive Easter dinner or simply craving a unique breakfast treat. I had fun letting the dough rise as it absorbed the citrus goodness, then baked it to perfection.
The crowning moment comes with a warm sour cream butter glaze that I made using unsalted butter, sour cream, powdered sugar, and a touch of orange juice. This glaze adds a moist, tangy, and slightly sweet finish that makes every bite unforgettable.
I can’t wait for you to try out this recipe and see why these rolls quickly became a favorite in my home.
Why I Like this Recipe
I like this recipe because it gives me a perfect balance of sweet and tangy flavors. I love how the orange juice and zest really make the rolls pop with citrus flavor. I also dig how soft and fluffy the dough comes out especially when you let it rise properly and then add that warm, buttery glaze which basically melts in your mouth. Plus, even though the steps seem a bit tricky sometimes, i feel like its a fun challenge and it always reminds me of home baked goodies. Overall, i just appreciate the comforting feel this recipe gives me every time i make it.
Ingredients
- Active dry yeast makes the dough rise but doesnt contribute much nutrition.
- Warm milk adds protein and moisture, giving a soft tender dough texture.
- Orange juice and zest boost the flavor with vitamin C and a sweet tang.
- All purpose flour supplies carbohydrates that fuel energy even if it isnt super healthy.
- Unsalted butter and sour cream create a warm glaze that enriches the rolls.
Ingredient Quantities
- 2 1/4 teaspoons active dry yeast (1 packet)
- 1/2 cup warm milk (about 110°F)
- 1/2 cup warm water
- 1/4 cup freshly squeezed orange juice
- Zest of 1 orange
- 1/4 cup granulated sugar
- 2 large eggs, at room temperature
- 4 to 4 1/2 cups all-purpose flour
- 1/2 teaspoon salt
- 1/4 cup unsalted butter, melted
- 1/2 cup unsalted butter (for the glaze)
- 1/3 cup sour cream
- 1 cup powdered sugar
- 2 tablespoons orange juice (for the glaze)
- 1 teaspoon vanilla extract
How to Make this
1. In a large bowl, dissolve the yeast in the warm milk and water with a pinch of the sugar. Let it sit for about 5 minutes until it gets frothy.
2. In another bowl, mix the freshly squeezed orange juice, orange zest, the rest of the granulated sugar, eggs, and melted butter.
3. In a third bowl, combine 4 cups of the all-purpose flour with the salt. Gradually add the wet ingredients to the dry until a dough starts to form.
4. Turn the dough out onto a floured surface and knead it for about 5-7 minutes, adding more flour as needed, until it is soft and elastic. (It might be a bit sticky but that’s okay.)
5. Place the dough in a lightly greased bowl, cover with a clean towel, and let it rise in a warm area for about 1 hour or until doubled in size.
6. Once risen, punch the dough down and roll it out to about 1/2 inch thickness. Cut the dough into even rolls and place them in a greased baking pan.
7. Cover the rolls again and let them rest for another 30 minutes so they can rise a bit more.
8. Preheat your oven to 375°F. Bake the rolls for about 20 minutes or until they are lightly golden on top.
9. While the rolls are baking, prepare the warm glaze. In a small saucepan, melt the 1/2 cup unsalted butter over low heat, then add the sour cream, powdered sugar, orange juice, and vanilla extract. Stir until the mixture is smooth and heated through.
10. Once the rolls come out of the oven, drizzle the warm sour cream butter glaze all over them. Let them cool for a few minutes before serving, enjoy your delicious orange rolls!
Equipment Needed
1. A large mixing bowl to dissolve the yeast in warm milk and water
2. A medium bowl to whisk together the orange juice, zest, eggs, sugar and melted butter
3. A dry mixing bowl for combining the flour and salt
4. Measuring cups and spoons for accurately checking out milk, water, sugar, and yeast
5. A whisk or fork for mixing liquids well
6. A floured surface (like your countertop or a large cutting board) for kneading the dough
7. A rolling pin to roll out the dough evenly
8. A sharp knife or dough cutter to divide the dough into rolls
9. A greased baking pan where youll arrange the rolls for baking
10. A clean towel to cover the dough while it rises
11. An oven preheated to 375°F for baking the rolls
12. A small saucepan for heating and mixing the glaze ingredients
13. A spatula or stirring spoon to blend and drizzle the glaze over the warm rolls
FAQ
Orange Rolls With A Warm Sour Cream Butter Glaze – My Recipe Reviews Substitutions and Variations
- If you dont have active dry yeast, you can use instant yeast instead. Just use a one-to-one substitution and be sure to watch your rising time since it might work a bit faster.
- If you are out of warm milk, almond milk or soy milk warmed to about 110°F will work great as a dairy-free alternative.
- For sour cream, plain Greek yogurt is a good swap. You might want to thin it a little with a splash of milk so it mixes well into the glaze.
- If you dont have unsalted butter for the glaze, you can use salted butter in a pinch. Just reduce or omit any extra salt in the recipe to balance out the flavors.
Pro Tips
1. Make sure your milk and water are around 110°F when you mix them with the yeast so that it really gets frothy and active. Too hot and you’ll kill the yeast which ruins everything
2. When you’re kneading the dough, add just a little more flour at a time because you dont want to make it too dry, a little stickiness is totally fine. Just keep an eye on it
3. If your kitchen is cold, let the dough rise in a warm spot like near the oven with just the light on instead of a noisy heating source, this can really help your rolls get to that perfect fluffy state
4. For the glaze, melt the butter gently on low heat so you dont overcook the other ingredients; a smooth whisking helps so the glaze spreads evenly over your rolls when they come out of the oven
Orange Rolls With A Warm Sour Cream Butter Glaze – My Recipe Reviews
My favorite Orange Rolls With A Warm Sour Cream Butter Glaze – My Recipe Reviews
Equipment Needed:
1. A large mixing bowl to dissolve the yeast in warm milk and water
2. A medium bowl to whisk together the orange juice, zest, eggs, sugar and melted butter
3. A dry mixing bowl for combining the flour and salt
4. Measuring cups and spoons for accurately checking out milk, water, sugar, and yeast
5. A whisk or fork for mixing liquids well
6. A floured surface (like your countertop or a large cutting board) for kneading the dough
7. A rolling pin to roll out the dough evenly
8. A sharp knife or dough cutter to divide the dough into rolls
9. A greased baking pan where youll arrange the rolls for baking
10. A clean towel to cover the dough while it rises
11. An oven preheated to 375°F for baking the rolls
12. A small saucepan for heating and mixing the glaze ingredients
13. A spatula or stirring spoon to blend and drizzle the glaze over the warm rolls
Ingredients:
- 2 1/4 teaspoons active dry yeast (1 packet)
- 1/2 cup warm milk (about 110°F)
- 1/2 cup warm water
- 1/4 cup freshly squeezed orange juice
- Zest of 1 orange
- 1/4 cup granulated sugar
- 2 large eggs, at room temperature
- 4 to 4 1/2 cups all-purpose flour
- 1/2 teaspoon salt
- 1/4 cup unsalted butter, melted
- 1/2 cup unsalted butter (for the glaze)
- 1/3 cup sour cream
- 1 cup powdered sugar
- 2 tablespoons orange juice (for the glaze)
- 1 teaspoon vanilla extract
Instructions:
1. In a large bowl, dissolve the yeast in the warm milk and water with a pinch of the sugar. Let it sit for about 5 minutes until it gets frothy.
2. In another bowl, mix the freshly squeezed orange juice, orange zest, the rest of the granulated sugar, eggs, and melted butter.
3. In a third bowl, combine 4 cups of the all-purpose flour with the salt. Gradually add the wet ingredients to the dry until a dough starts to form.
4. Turn the dough out onto a floured surface and knead it for about 5-7 minutes, adding more flour as needed, until it is soft and elastic. (It might be a bit sticky but that’s okay.)
5. Place the dough in a lightly greased bowl, cover with a clean towel, and let it rise in a warm area for about 1 hour or until doubled in size.
6. Once risen, punch the dough down and roll it out to about 1/2 inch thickness. Cut the dough into even rolls and place them in a greased baking pan.
7. Cover the rolls again and let them rest for another 30 minutes so they can rise a bit more.
8. Preheat your oven to 375°F. Bake the rolls for about 20 minutes or until they are lightly golden on top.
9. While the rolls are baking, prepare the warm glaze. In a small saucepan, melt the 1/2 cup unsalted butter over low heat, then add the sour cream, powdered sugar, orange juice, and vanilla extract. Stir until the mixture is smooth and heated through.
10. Once the rolls come out of the oven, drizzle the warm sour cream butter glaze all over them. Let them cool for a few minutes before serving, enjoy your delicious orange rolls!
