Well, these are absolutely delicious. Not that I’m surprised; the recipe comes from my Better Homes & Gardens Baking book. And BH&G recipes have never – I repeat, never – let me down. Other sources are not so reliable, but I suspect that BH&G has the best test kitchen in the entire world. Which would make sense, when you think about it. They’ve been in business quite a long time.
My orange and honey sweet rolls are adapted just slightly from the original version, which included golden raisins in the filling and slightly less orange icing for the top. The dough is very easy to work with, which is good for amateur bread bakers like me. Next time, I might add a bit of cinnamon or nutmeg to the filling for a more aromatic treat, but these are wonderful with just the flavors of the orange and honey.
For the dough
- 2 packages active dry yeast
- 1 1/4 cup warm water (about 105-110 degrees)
- 1/2 cup nonfat dry milk powder*
- 1/3 cup butter, softened
- 1/3 cup honey
- 2 eggs, lightly beaten, at room temperature
- 2 tablespoons toasted wheat germ
- 1 teaspoon salt
- 3 cups plain flour
- 2 cups bread flour
*I bought mine at King Arthur Flour
For the filling
- 1/4 cup butter, softened
- 1/4 cup honey
- zest of 1/2 medium orange
For the icing
- 1 1/2 cups powdered sugar
- zest of 1/2 medium orange
- 2 tablespoons fresh orange juice
Place yeast and warm water in a mixing bowl and let stand for five minutes. Add dry milk powder, butter, honey, eggs, wheat germ, and salt and mix on low speed for 30 seconds. Scrape down the bowl, add 2 cups plain flour, and beat on low for 30 seconds, then on high for 3 minutes. Scrape the bowl a few times during mixing.
Stir in remaining 1 cup plain flour with a wooden spoon, then stir in 1 cup bread flour. Turn dough onto a lightly floured surface and knead in as much as the remaining bread flour as you can to make a moderately soft dough that is smooth and elastic, about 6 minutes total. Shape into a ball and place in a lightly greased bowl, turning once to coat. Let rise in a warm place for about 1 hour.
Turn dough out onto a lightly floured surface and gently deflate; cover and let rest for 10 minutes. While the dough is resting, make the filling; stir together butter, honey, and orange zest until smooth; set aside. Lightly grease a 9 x 13 baking tin and set aside.
Roll dough into an 18 x 15 rectangle and spread with filling, leaving a gap of about 1/2 inch around all four sides. Starting from a long side, roll the rectangle into a log and pinch the seam to seal. Cut into 15 slices and place cut-side down in the prepared baking tin. Cover and allow to rise for about 30 minutes.
Preheat oven to 350 degrees. Bake rolls for 25-30 minutes, until lightly browned. Remove from oven and cool in tin for 1 minute, then carefully invert on a cooling rack. Allow to cool for about 5 minutes, then flip onto your serving platter (or a rectangular cake caddy, which is what I used) and drizzle with orange icing. Serve warm or cool.
Store in an airtight container at room temperature for 2-3 days. Makes 15 (though mine only made 13 because I’m terrible at math).