These rolls are lightly adapted from Sam’s Orange Clove Pull Apart Bread from her book, The New Sugar and Spice. They require little effort but a bit of forethought. The morning before serving, assemble the dough. Let it rise all day in your chilly winter kitchen. Prepare the rolls the evening before. Cover and let them rise overnight. Bake them as soon as you wake up. Hot breakfast rolls made without an alarm clock. Of course, you can speed up the rise time to 2-3 hours in a warm kitchen or a warm (not hot) oven. The dough is ready for shaping once it’s doubled in size.
- 1 c. unbleached all-purpose flour
- 1 c. bread flour
- 1/4 c. pure cane sugar
- 1 1/2 tsp. instant yeast or active dry yeast
- 1/2 tsp. kosher salt
- 1/8 tsp. ground cloves
- 4 tbsp. (1/2 stick) unsalted butter
- 1/2 c. whole milk
- 1 large egg
- 1 tbsp. pure vanilla extract
- 1/3 c. sugar
- zest from one orange
- 1/4 tsp. kosher salt
- 3 tbsp. unsalted butter, room temperature
- 2 oz. cream cheese, room temperature
- 1 tbsp. orange juice, freshly squeezed
- 1 tbsp. whole milk
- 1/2 c. powdered sugar
- pinch of kosher salt
- The morning before serving, assemble the dough. Into a stand mixer fitted with a paddle attachment, add flours, sugar, yeast (see note below for yeast recommendation), salt, and cloves. Set aside.
- Into a small saucepan, melt butter until a couple small butter chunks remain. Remove from heat and swirl the pan to melt the remainder of the butter. Into the pan, stir in milk. If milk and butter separate, return to the heat for a second until the butter melts. If using instant yeast, whisk the egg and vanilla directly into the butter mixture once warm, not hot, to the touch and proceed with the next step. If using active dry yeast, whisk together the egg and vanilla in a separate small bowl. Make sure your butter mixture is between 105-110 °F to activate the yeast. Proceed to the next step adding the butter mixture first to activate the yeast. Mix, and then add in the egg mixture.
- Turn mixer on and blend dry ingredients together. Slowly pour in wet ingredients and mix until just combined. Switch to a dough hook and mix on low speed for at least 10 minutes. Dough will look slightly sticky and cling to the very bottom of the bowl. That’s just right. Remove dough from the bowl and knead a couple more times, eventually shaping into a ball. Place in a bowl and cover with towel or plastic wrap. Set dough in cold oven or tucked into a chilly corner, and allow to rise all day.
- Later that evening, once dough has doubled in size, assemble rolls. Make filling. Into a small bowl, add sugar and orange zest. Rub the two between your fingers to release all the zesty oils. Add in remaining filling ingredients and combine to a paste. On a lightly floured surface, roll dough out to a 12″ x 9″ rectangle. Spread filling over the dough using your hands. On the long side of the rectangle, leave 1″ across without filling. Begin rolling dough into a log using the long side of the dough with the filling spread to the edge. Once rolled, pinch the seam together, using a little water as glue if needed. Using a sharp serrated knife, make 6 even cuts, leaving you with 7 rolls. Line an 8″ springform pan or cake pan with parchment paper. Place rolls in pan. See dough image above for reference. Cover and allow to rise overnight.
- Morning of, preheat oven to 350°F. Bake rolls for 30-35 minutes. While baking, assemble glaze. Using a hand mixer, beat cream cheese, orange juice, and milk together until smooth. This might take a second. Add in powdered sugar and kosher salt. Beat together again until smooth. Once rolls are golden and done, remove from oven and tent with foil for 5 minutes. I like to steam them just before serving. Once done, spread glaze and serve warm. Best served same day. Give leftovers to neighbors.
I exclusively use SAF Instant Yeast for all my yeasted recipes. It’s nearly fool-proof and requires no warmed liquid to ignite the yeast. There is nothing worse than making bread only to realize hours later the yeast was over or under activated. I store the bag in my fridge and it keeps for a very long time. It’s not readily available in grocery stores. Some high-end kitchen shops sell it. But you can always find it on Amazon.