Orange Marmalade Rolls

Makes 12 rolls

Iris Okura

ingredients

Dough:

1 cup whole milk
1/4 cup vegetable oil
1/4 cup sugar
1/2 package (1 1/8 teaspoons) active dry yeast
2 1/4 cups all-purpose flour plus plenty of extra for flouring the surface
1/4 heaping (slightly less) teaspoon baking powder
1/4 scant (slightly less) teaspoon baking soda
1/4 teaspoon salt

Filling:

4 tablespoons orange marmalade
1/4 cup melted butter
1/2 cup brown sugar
1/4 teaspoon kosher salt

Orange Glaze:

1 lb powdered sugar (I would use less; more like 1 cup; I adjusted the rest of the ingredients accordingly)
2 tablespoons melted butter
1/8 cup milk
1/8 cup orange juice
Dash of salt

directions

Make the dough:

Mix the milk, vegetable oil and 1/2 cup sugar in a large pot, and heat it until just before it boils. Turn off the heat, remove the pot from the burner, and let it cool for 45 minutes to one hour. When the mixture is lukewarm, sprinkle in the yeast and let it sit for a minute or two before adding the two cups of flour. Stir the mixture together, cover the pot and let it sit for at least an hour. After an hour the dough should be a giant, puffy but still pretty wet. Add another 1/4 cup of flour, the baking powder, baking soda and salt and stir the mixture together. Either use it right away, or cover the dough and put it in the fridge until you’re ready to use it — overnight or up to a day or two. If it starts to overflow in the pot, press it down.

Roll out the dough:

Generously flour a large counter — the dough is very wet and sticky. Dump half the dough onto it, flour your rolling pin well, and roll the dough into a large rectangle about 24 inches wide and as thin as you get it in the other direction (ours ended up about 12 inches deep).

Fill the rolls:

1
Generously spray a 12-cup muffin tin with cooking spray, or butter them well. Go ahead and spray the flat part too, so if your jam bubbles out of the buns, it will be easier to scrub off.
2
Spread the jam evenly over the dough, leaving a 1/2-inch margin at the wider ends. (If your jam is cold from the fridge, you can heat it slightly in a small saucepan or in the microwave, not until bubbling hot but until warm enough to easily spread.)
3
Drizzle the melted butter over the jam layer.
4
Sprinkle the jam and butter layer with the brown sugar. Sprinkle with salt.
5
Starting with the wider side of the rectangle (the one that should be 24 inches), begin to tightly roll the dough, incorporating the filling. Pinch edge to seal. Once it is fully rolled up, cut it into 1 to 1 1/2 segments with a sharp knife (a serrated knife works great here). Place into buttered pans and set the pan aside to puff some more, about 20 to 30 minutes.
6
Preheat oven to 350°.

Bake the rolls:

Bake your rolls for 15 to 20 minutes, until they’re golden at the edges and the filling looks bubbly.

Making the glaze:

1
Mix ingredients together, thinning with more milk or orange juice to make mixture thin enough to be pourable.
2
Pour over rolls as soon as they come out of the oven.

Source: The Pioneer Woman