Instructions
To make the tangzhong
:
In a small saucepan, combine the milk and flour and whisk until no lumps remain.
Place the saucepan over medium heat and cook the mixture,
stirring regularly, until thickened, paste-like, and the spoon or
spatula leaves lines on the bottom of the pan. This should take 1 to 3
minutes, depending on the strength of the burner.
Remove from the heat and transfer the tangzhong to the bowl of a stand mixer.
To make the dough
:
To the mixing bowl, add the cold milk, then the remaining ingredients in the
order listed; the heat from the tangzhong will help to warm the cold
milk.
Mix on low speed of a stand mixer to bring the dough together. Knead the dough until it’s smooth, elastic, and tacky. This will
take 8 to 10 minutes on medium-low speed of a
mixer.
Shape the dough into a ball, place it in a bowl, and cover with plastic wrap. Let the dough rise until puffy but not necessarily doubled in bulk, about 1 to 1 1/2 hours.
To make the filling
:
While the dough is rising, combine
the sugar and orange zest in a small bowl. Use your fingertips to rub
the zest into the sugar, then add the flour and stir with a fork or
flexible spatula to fully combine.
To assemble the orange rolls
:
Preheat the oven to 350°F with the rack in the center. Lightly grease an
8" x 8" pan.
Transfer the dough to a lightly floured surface.
Roll out the dough to a 9" x 15" rectangle, dusting with additional flour as necessary to prevent sticking.
Brush the dough lightly with about 1/2 tablespoon of milk. Sprinkle the filling evenly over the dough, covering all but a 1/2" strip
along one long side. Starting with the 9" side, roll
the dough into a log. Pinch the seam closed along the length of the
uncovered long edge.
Score the dough lightly into 5 equal pieces, each about 2 1/2" wide.
Slice the dough into individual rolls at the score marks using dental
floss or a sharp chef’s knife.
Firmly press the orange rolls to flatten each one to about 3" in diameter, then transfer to the prepared pan, one in each corner and one in middle.
Gently brush the tops of the rolls with additional milk and then bake for 25 to
30 minutes, until they are lightly golden brown on top and a digital thermometer
inserted into the center of one roll reads 190°F.
To make the frosting
:
In a medium bowl, combine the
sugar, butter, zest, salt, and 2 teaspoons of the orange juice. Use a
flexible spatula to mix slowly to combine, then more vigorously until
the frosting is smooth. Add more orange juice, 1/2 teaspoon at a time,
to make a spreadable frosting.
To Finish
:
Remove the rolls from the oven and place the pan on a rack to cool. Wait
5 minutes then frost.
Notes
Cinnamon sugar can be sprinkled over filling to make cinnamon orange rolls.
Alternate brown butter icing:
Melt 4 tablespoons of diced unsalted butter in a small,
lightly-colored pan set over medium heat.
Cook and stir until butter turns golden brown, about 4 to 5 minutes.
Add zest of 1 orange, 1/8 teaspoon kosher salt and whisk in 22g (1/2 cup) sifted confectioners’ sugar.
Add teaspoons of orange juice ( one at a time ) to get proper consistency.