August 19th, 2016
Jamielyn Nye, from I Heart Naptime Cookbook
Make the dough
In the bowl of a stand mixer fitted with the dough hook, stir together the warm water, milk, butter, granulated sugar, egg yolk, and salt. Stir in the yeast and 1 cup of the flour. Add the remaining flour ¼ cup at a time, until the dough is no longer sticking to the bowl. Knead for 2 minutes. If the dough becomes too sticky, add a little more flour. (You can also make the dough by hand in a large bowl.)
Once the dough is nice and soft, cover the bowl with plastic wrap and set aside in a warm spot for at least 20 minutes.
Make the filling
In a small bowl, combine the butter, granulated sugar, orange extract, and orange zest and mix until smooth. Set aside.
Assemble the rolls
Preheat the oven to 350°F. Butter a 10-inch pie dish or a 9 × 13-inch casserole dish.
Punch down the dough and roll it out on a floured surface into a rectangle, about 10 × 13 inches. Spread the filling over the dough with a pastry brush. Beginning on one long side, roll up the dough and pinch the ends together. Cut the dough into 1.-inch pieces with floss or a large knife. Place the rolls cut side up in the prepared dish, spacing the rolls about 1 inch apart. Let the rolls rise for 5 to 10 minutes while the oven warms up. You can let them rise longer if you have the time.
Bake for 15 to 20 minutes, or until golden brown. Remove from the oven.
Make the frosting
While the rolls are baking, put the butter in a large bowl. Slowly beat in the powdered sugar, orange zest, and orange extract. Add the heavy cream, 1 tablespoon at a time, until you reach the desired consistency. I like my frosting thick. Spread the frosting over the rolls while they’re still warm.
If it’s a cool day, warm the oven to 200°F with a small pan of water set on the oven floor, then turn off the oven and set the dough in there to rise.