Orange rolls in American women’s cookery journals between 1913 and 1929 ranged from “butter buns” simply rubbed with zest, to richer “tea room” rolls with orange syrups poured over hot dough. The typical shapes varied (knots, spirals, small sugar balls in muffin cups) but the through-line was: lots of citrus peel and a syrup or frosting that sank in like a tres leches. This formula holds to that older ratio logic, and the result is fragrant, lightly sweet, and genuinely period in tone rather than a gooey mall-bakery pastry.
Yield: 12 rolls
Prep Time: 35 minutes, plus 2 hours rise time
Cook Time: 18 to 22 minutes
Ingredients
For the Dough:
- 3 cups (360g) all-purpose flour
- 1 packet (2¼ teaspoons / 7g) active dry yeast
- ½ cup (120ml) whole milk, warm (110 to 115°F / 43 to 46°C)
- ¼ cup (50g) granulated sugar
- 4 tablespoons (56g) soft butter
- 1 large egg
- 1 teaspoon fine salt
- Zest of 2 medium oranges
For the Filling:
- 3 tablespoons butter, very soft
- ½ cup (100g) granulated sugar
- Zest of 1 orange
For the Glaze:
- ¾ cup (150g) granulated sugar
- ⅓ cup (80ml) fresh orange juice
- Pinch of salt
- 1 tablespoon butter
Preparation
Step 1
Stir yeast and 1 tablespoon of the sugar into the warm milk. Let sit until foamy, 7 to 10 minutes.
Step 2
In a large bowl, mix flour, remaining sugar, salt, and zest. Add the yeast-milk mixture, egg, and butter. Knead 6 to 8 minutes by hand or 4 minutes in a stand mixer with the dough hook attachment until smooth, soft, and barely tacky.
Step 3
Cover bowl and let rise until doubled, 60 to 75 minutes at 75°F/24°C.
Step 4
Mash the butter, sugar, and zest together into a spreadable paste (almost sandy).
Step 5
Butter a 9 × 13 inch pan or 12 muffins cups. Roll dough to 10 × 16 inches (25 × 40 cm). Spread filling evenly. Roll up from the long side. Pinch seam. Slice into 12 pieces.
Step 6
Arrange in buttered pan, cover lightly, and let rise 35 to 45 minutes, just shy of doubled. Meanwhile, preheat the oven to 350°F (177°C). Bake 18 to 22 minutes until lightly golden.
Step 7
While baking, simmer sugar, orange juice, salt, butter 2 to 3 minutes until clear and slightly syrupy. Pour warm syrup over the rolls right when they come out of the oven. Let stand 15 minutes to soak in and then serve.
Tip: These are best warm the day they’re made, but they can be reheated the next day for 10 seconds in the microwave.