Rolls can be baked a day ahead and left unfrosted; to reheat, cover the skillet with foil, and place in a 350° oven for 15 minutes. Frost the rolls when warm.
Orange Buttermilk Sweet Rolls
Author: Elena Rosemond-Hoerr
- 3½ to 3⅔ cups all-purpose flour, divided
- 1 cup granulated sugar, divided
- 1 (0.25-ounce) package active dry yeast
- 1½ teaspoons kosher salt
- 1 cup whole buttermilk
- ⅔ cup unsalted butter, softened and divided
- 1 large egg
- 1½ tablespoons packed orange zest (about 2 large oranges)
- Buttermilk Frosting (recipe follows)
- Garnish: orange zest
- 4 ounces cream cheese, softened
- ¼ cup whole buttermilk
- 1 teaspoon orange zest
- ¼ cup confectioners’ sugar
- In the bowl of a stand mixer fitted with the paddle attachment, combine 1½ cups flour, ¼ cup sugar, yeast, and salt.
- In a medium saucepan, heat buttermilk and ⅓ cup butter over medium heat until mixture registers 120° to 130° on an instant-read thermometer. Add warm buttermilk mixture to flour mixture, beating at medium speed until combined. Add egg, beating at medium speed until combined. With mixer on low speed, gradually add 2 cups flour, beating just until combined, stopping to scrape sides of bowl as needed.
- Switch to the dough hook attachment. Beat at low speed until a soft, slightly sticky dough forms, 12 to 14 minutes, stopping to scrape sides of bowl and dough hook as needed. Add up to remaining 2½ tablespoons flour, adding ½ tablespoon at a time, if dough is too sticky.
- Lightly oil a large bowl. On a lightly floured surface, shape dough into a smooth round. Place dough in bowl, turning to grease top. Cover and let rise in a warm, draft-free place (75°) until doubled in size, 40 minutes to 1 hour. 5. Spray a 10-inch cast-iron skillet with cooking spray. In a small bowl, stir together zest and remaining ¾ cup sugar.
- Lightly punch down dough. Cover and let stand for 5 minutes. Turn out dough onto a lightly floured surface, and roll into an 18×12-inch rectangle. Spread remaining ⅓ cup butter onto dough, leaving a ½-inch border on one long side. Sprinkle with sugar mixture. Starting at side with no border, roll up dough into a log; pinch seam to seal. Using a serrated knife dipped in flour, cut log into 12 (1½-inch-thick) slices. Place slices, cut side down, in prepared pan. Cover and let rise in a warm, draft-free place (75°) until puffed, 20 to 30 minutes.
- Preheat oven to 350°.
- Bake until lightly browned, 35 to 45 minutes, loosely covering with foil to prevent excess browning, if necessary. Let cool for 10 minutes. Spread Buttermilk Frosting onto rolls. Garnish with zest, if desired.
- In a small bowl, whisk together cream cheese and buttermilk until smooth. Whisk in orange zest. Slowly whisk in confectioners’ sugar until smooth. Use immediately.
To ensure your rolls are fully baked without risking a doughy center, check the temperature of the rolls with an instant-read thermometer. Insert the thermometer in the roll in the center of pan. They’re ready when the internal temperature registers 190°.