Marmalade Sweet Rolls
Servings 12 servings
Ingredients
- 2 ¼ tsp traditional active dry yeast
- ¼ cup warm water
- 4 ½ cups all-purpose flour
- ⅓ cup sugar
- ¾ tsp salt
- ¾ cup warm milk
- 12 tbsp butter divided
- 2 eggs beaten
- 1 cup marmalade
- 2 cups icing sugar
- 3 tbsp orange juice
- zest of ½ an orange
- 1 tbsp orange liqueur *see note
- extra flour for kneading
Instructions
- Heat ¼ cup of water to between 105 and 115 deg F. Add a pinch of sugar and the active dry yeast. Stir briefly and then set aside for the yeast to activate. When the yeast is bubbly and risen, after about 5 minutes, proceed with the recipe.
- Melt 6 tbsp of the butter and let cool. Combine the flour, sugar, and salt in the bowl of a stand mixer and stir together. Add the warm milk, beaten eggs, melted butter, and the yeast mixture. Attach a dough hook.
- Mix, using the dough hook, until the dough starts to come together. Scrape down the sides occasionally to encourage the dough to come together. If the dough is to sticky and sticks to the side without forming a ball, then add another tablespoon of flour.
- Continue mixing with a dough hook for about 10 minutes until the dough is soft and stretchy. Take the dough out and lightly knead a couple of times on the counter to bring it together into a smooth ball. Transfer the dough to a greased bowl. Drizzle a little more oil on top of the dough and rub it all over the dough. Cover with cling film or a tea towel and then set in a warm place to rise for 1 hour.
- After the dough has risen for 1 hour, punch it down to deflate completely. Transfer the dough to a lightly floured counter. Roll the dough out into a large rectangle, about 18” by 10” in size. Spread 4 tbsp of the butter in a thin layer over the dough. Top with a thin layer of marmalade.
- Spray a 9” by 13” baking pan with non-stick spray. Roll the dough up starting with the long side. Use a sharp knife to cut the roll into 12 pieces. Place the rolls in the prepared pan. Cover with a tea towel and let rise for another 30 minutes or until double in size.
- Preheat the oven to 350 deg F / 176 deg C. Bake the sweet rolls for 20 to 25 minutes until lightly browned. Prepare the orange glaze while the rolls are baking.
- In a mixing combine the icing sugar, the remaining 2 tbsp of butter, orange juice, orange zest, and orange liqueur. Whisk together until smooth.
- When the rolls done transfer the baking dish to a rack and let sit for about 10 minutes. Spoon the glaze onto the warm rolls and gently spread over the rolls. The glaze will melt slightly as you spread it. Enjoy!
Notes
*To make this alcohol-free substitute orange juice or milk instead