Sweet Orange Ginger Rolls are sticky sweet and tender yeast rolls.
Sweet Orange Ginger Rolls
Print Recipe
Yeast rolls sticky and sweet with marmalade, brown sugar and cream.
    Servings
    12 Rolls
    Servings
    12 Rolls
    Sweet Orange Ginger Rolls are sticky sweet and tender yeast rolls.
    Sweet Orange Ginger Rolls
    Print Recipe
    Yeast rolls sticky and sweet with marmalade, brown sugar and cream.
      Servings
      12 Rolls
      Servings
      12 Rolls
      Ingredients
      Rolls
      Filling
      Servings: Rolls
      Instructions
      Rolls
      1. Warm buttermilk in microwave to an approximate 100℉. In the bowl of a stand mixer fitted with a dough hook whisk together buttermilk, orange juice, honey and yeast. Allow to rest for 10 minutes.
      2. To the bowl whisk in egg, butter, ginger, salt, orange zest and 1 cup of flour. Place bowl on mixer and knead in remaining flour a 1/4 cup at a time, making sure each is absorbed before adding more. Knead for approximately 5-7 minutes until dough is pulling away from the sides, adding small amounts of additional flour if required.
      3. Grease a large bowl with oil or non stick spray and turn out dough into bowl, flipping dough to cover with oil. Cover bowl and allow to rise in a warm draft free area until double in size, approximately 1-1 1/2 hours. If your oven will allow, proof at 85℉-90℉.
      4. Deflate dough by gently kneading. Lightly dust your rolling surface with flour and roll out dough to an approximate 14"x11" rectangle. Spread filling marmalade evenly onto dough and sprinkle with brown sugar.
      5. Starting with the long end, roll dough jelly roll style placing seam at the bottom. Using a sharp knife cut a small amount of approximately 1/2" off of each end to clean up the roll. Cut roll into approximately 1"-1 1/4" slices. Place cut rolls into prepared pan with topping. Cover and allow to rise for 30 minutes in a warm draft free area.
      Topping
      1. Preheat oven to 375℉. In a small bowl whisk together all topping ingredients and pour into a 9"x13" pan sprayed with non stick spray. Place cut rolls on top of topping mixture, spacing out evenly. Cover with plastic wrap and allow to proof for 30-40 minutes in a warm draft free area.
      2. Remove plastic wrap and bake rolls in preheated oven for approximately 25 minutes until topping is bubbling around the rolls and rolls are puffed and starting to brown. Remove from oven and immediately invert pan onto a slightly larger baking sheet. Allow to cool slightly before serving.
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