Glazed Orange Treats (Print Version)

# Ingredients:

→ Dough

01 - Half a cup of unsalted butter, melted
02 - Two and a quarter teaspoons of instant yeast (from a quarter-ounce packet)
03 - Pinch of table salt
04 - A quarter cup of white sugar
05 - Three cups of general-purpose flour
06 - Two large eggs, beaten lightly
07 - Half a cup of buttermilk

→ Filling

08 - One cup of orange marmalade
09 - Packed half-cup of light brown sugar
10 - Six tablespoons of very soft butter

→ Orange Glaze

11 - Three teaspoons of grated orange peel
12 - Two cups of powdered sugar
13 - Three tablespoons of milk or cream
14 - A quarter cup of orange juice
15 - Tiny pinch of optional salt
16 - Half a teaspoon of vanilla essence

# Instructions:

01 - In your stand mixer’s bowl fitted with a dough hook, toss in the flour, sugar, yeast, and a bit of salt. Heat up the butter and mix it with the warmed buttermilk (around 120-130°F if using Red Star Platinum yeast). Pour this warm blend along with the lightly beaten eggs into the dry stuff. Let it knead on a slow setting for 5-7 minutes till it’s nice and soft.
02 - Put the dough in an oiled-up bowl, cover it loosely with some plastic wrap, and leave it in a cozy spot for about 2 to 2½ hours until it doubles in size. In the meantime, line a 9x13-inch tray with foil and spritz it with non-stick spray.
03 - Stretch the dough out into a big rectangle, roughly 26 by 13 inches. Slather a layer of the creamy butter on top, then the marmalade, before dusting it all with the brown sugar. Roll everything snugly starting from one long edge, and use floss to cut it into 20 pieces.
04 - After placing the rolls in your prepared tray, cover them up and let them rise again for about an hour until they grow nearly twice their earlier size. Pop the tray into a 375°F oven and bake for 15 minutes or so until they look lightly golden.
05 - Mix the orange juice, powdered sugar, vanilla, optional salt, and milk (or cream) until smooth. Add a couple of teaspoons of orange zest to it. Drizzle the warm rolls generously with this glaze, and sprinkle extra zest on top if you’d like.

# Notes:

01 - Want to make them ahead? Shape the rolls and keep them chilled for up to 16 hours, then give them an hour at room temperature before baking.
02 - You can store baked rolls in the freezer for up to six months.
03 - They’re best when eaten warm and freshly baked.
04 - When sealed tightly, they stay good for about four days on the counter.

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