Blood Orange Olive Oil Breakfast Rolls Recipe
For the dough
- 1/4 cup granulated sugar
- 2/3 cup whole milk
- 4 large eggs, at room temperature
- 4 cups all-purpose flour, plus more for dusting
- 2 1/2 teaspoons instant yeast or standard yeast softened in 2 tablespoons warm water
- 1 1/2 teaspoons salt
- 6 tablespoons Sonoma Farm Blood Orange Olive Oil
- 1 teaspoon vegetable oil (for the rising bowl)
- Soft, unsalted butter (for the baking pan)
For the filling
- 4 tablespoons unsalted butter, at room temperature
- 1/2 to 3/4 cup granulated sugar
- 2 tablespoons finely grated orange zest (from 2 oranges)
- 1 teaspoon cinnamon
- Pinch salt
For the glaze
- 2 cups confectioners’ sugar
- 3 tablespoons freshly squeezed orange juice, or to taste
- 1 tablespoon lemon juice
- 1 tablespoon unsalted butter, unsalted butter
- Pinch salt
-Combine the milk and eggs
-Combine the dry ingredients
-Combine the wet and dry ingredients
-Set the dough aside to rest for 20 min
-Stretch and fold the dough
-Knead again, then let rest overnight
-Refrigerate overnight
-Remove the dough from the refrigerator bring to room temp
-Make the filling:
-In a small bowl, stir together the butter, sugar, orange zest, cinnamon, and salt until blended.
-Roll the dough into a rectangle
-Fill, roll, and cut the dough
-Bake at 350 degrees
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Make the glaze:
In a medium bowl, whisk the confectioner’s sugar, orange juice, lemon juice, butter, and salt until smooth.
Glaze the rolls and serve
Sonoma Farm
Jan 2023
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