Skip to main content
Dessert

Glazed Orange Rolls

A sweet roll made with orange juice, honey, and a glaze of powdered sugar and orange juice.

From the Recipes Wiki (Fandom) · 16 ingredients
Jump to recipe ↓

Why it works: Flour and butter are a kitchen classic. They rank in the top 12% of all ingredient pairs, and cooks put them together in 124,287 recipes. Both carry isobutyraldehyde, which smells malty, green. The science ↓

Glazed Orange Rolls

Oven350°F
Time40 to 45 minutes

Ingredients

Directions

Prepare the dough

  1. Dissolve yeast, 1 teaspoon sugar, and hot water in a small bowl. Set aside until foamy, about 10 minutes.

  2. Mix honey, oil, orange juice, and 1/2 cup water in a medium bowl. Set aside.

  3. Combine 3 3/4 cups flour and salt in a food processor. Add yeast mixture and honey mixture, and process until dough forms a ball. Pulse on/off 4 to 5 times until dough looks silky.

  4. If dough is sticky, add more flour, 1 tablespoon at a time.

  5. Place dough into a lightly oiled bowl, turning to coat. Cover with plastic wrap, and let rise in a warm, draft‑free place until doubled in volume, about 1 hour.

Shape and fill

  1. Punch down dough, and turn out onto a lightly floured surface.

  2. Using a lightly floured rolling pin, roll dough into a rectangle, approximately 14 x 9 inches.

  3. Spread butter over dough, leaving a 1/2-inch border on all sides. Sprinkle sugar and orange peel over butter.

  4. Starting with the long edge, roll dough into a spiral, jelly roll‑style. Pinch edges together to seal.

  5. Cut roll into 12 slices. Place slices on a well‑greased baking sheet.

Bake and glaze

  1. Cover rolls with greased plastic wrap, and let rise in a warm, draft‑free place until rolls are almost doubled in size, about 30 minutes.

  2. Preheat oven to 350°F.

  3. Uncover rolls, and bake until light golden brown, 40 to 45 minutes.

  4. Remove pan from oven, and let cool slightly. While rolls are cooling, mix powdered sugar and orange juice in a small bowl until well blended.

  5. Drizzle icing over rolls. Serve warm.

Nutrition, whole recipe (rough)

851Calories
14 gProtein
26 gFat
140 gCarbs

Counts 7 of 8 ingredients. The other 1 aren't in our nutrition table and add nothing above, so the real totals are higher.

What these numbers assume: 7 portions
IngredientPortion assumedkcal
Flour1 cup (125g) all-purpose455
Olive Oil1 tbsp (14g)119
Butter1 tbsp (14g)102
Honey1 tbsp (21g)64
Orange1 medium (131g)62
Sugar1 tbsp (12.5g) granulated49
Salt1 tsp (6g)0
Waternot in our table0

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.

Recipe from the Recipes Wiki (Fandom).

Steps grouped into stages for easier reading; the method is the source's own.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Flour + buttertop 12% of all pairs
    Smell alikelow
    Cooked together124,287 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  2. Honey + orangetop 12% of all pairs
    Smell alikemoderate
    Cooked together1,068 recipes

    Shared aroma: pinene (pine, turpentine).

  3. Honey + buttertop 14% of all pairs
    Smell alikemoderate
    Cooked together2,327 recipes

    Shared aroma: anethole (sweet, anise).

  4. Sugar + flourtop 15% of all pairs
    Smell alikemoderate
    Cooked together92,116 recipes

    Shared aroma: phenylacetaldehyde (hawthorne, honey).

  5. Sugar + buttertop 17% of all pairs
    Smell alikemoderate
    Cooked together98,233 recipes

    Shared aroma: guaiacol (smoky, sweet).

Flour and butter barely smell alike, yet cooks put them together in 124,287 recipes: they work on texture and structure more than aroma.

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

All-purpose flour
Forms the gluten network that gives the dough its structure and chew.
Active dry yeast
Produces carbon dioxide as it ferments, making the dough rise and become airy.
Butter
Adds richness and tenderness and carries the sugar and orange peel through the filling.
Honey
Adds sweetness and moisture and helps the rolls stay soft and browned.
Vegetable oil
Adds fat that keeps the crumb tender and moist.
Powdered sugar
Dissolves into the orange juice to form a sweet glaze that sets on the warm rolls.

The step that matters

Let the dough rise until doubled before shaping. Yeast needs time to ferment and build gas and gluten strength; rolling or baking underproofed dough gives dense rolls, while the first rise sets the final texture.

Swap the orange

How well each one fits the dish's main ingredients (sugar, honey, flour, butter):

  1. Vanillafits better
  2. Figfits better
  3. Raisinfits better
  4. Orangethe original

Fit is the average pairing score against sugar, honey, flour, butter. Candidates are from the same food group and used in at least 100 recipes.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

You might also like

Orange Bundt CakeOrange Bundt Cake349 recipesOrange Cream Rice PuddingOrange Cream Rice Pudding121 recipesOrange GelatinOrange Gelatin100 recipesOrange SherbetOrange Sherbet73 recipes