Glazed Orange Rolls

Prep Time 1 20

Cook Time 12

Servings

In a small bowl, combine the warm water, 2 tablespoons of granulated sugar, and the yeast. Stir and then let stand to proof (foam).
While the yeast is proofing, scald the milk. Pour the milk into a small saucepan. Heat over medium-high heat, without stirring, until bubbles form around the edges of the pan. Remove pan from the heat and let the milk cool for about 12 minutes.
When the yeast is foamy (proofed) pour in the remaining 2 Tablespoons of granulated sugar and salt. Stir.
In the large bowl of a stand mixer, add the yeast mixture, eggs, and the cooled down scalded milk. Stir mixture using the paddle attachment. Add two cups of flour and continue to stir until smooth.
Now switch to the dough hook. Add the remaining flour, 1 cup at a time, mixing on medium speed until a soft dough forms; about 5 minutes. Place dough into a large greased bowl. Cover with a kitchen towel. Allow dough to rise for one hour or until doubled in size.

Mix the butter, granulated sugar, and orange zest in a small bowl until combined. Set aside.
Roll the dough out into a large rectangle. Spread the filling mixture evenly over the dough. Fold one long edge of the dough over about ⅓ of the way, then fold up the other side, (like folding a piece of paper lengthwise to fit in an envelope.) Cut dough into 24 strips, about 1-inch wide.
Take one strip of dough and tie it in a large knot (like you would tie a shoelace). Place the roll on a baking sheet, and repeat shaping rolls with the remaining dough. Cover pans with a kitchen towel and let the rolls rise for 30 minutes. Once risen, bake rolls at 375°F for 11 to 12 minutes or until light golden-brown. Remove from oven and let rolls cool on the baking pans.

Whisk the powdered sugar and orange juice together in a small bowl until smooth. Drizzle glaze all over the warm rolls. Let glaze set for about 30 minutes before serving. Enjoy!