My family never celebrates a holiday meal without these light fluffy and delicious rolls. Bread and rolls can be a tricky thing to perfect, but this recipe is pretty simple to get just right. Follow my simple tips and you should get perfect results each time!
Tip 1: Yeast
One of the most important things is your yeast, it is what makes the rolls rise and be fluffy. You need to use a yeast you know and trust, this is my favorite yeast. The next important thing is to not kill your yeast when activating it. The water you add needs to be warm but not too warm, just slightly above room temperature. I also like to add a couple pinches of white sugar, the sugar feeds the yeast and helps it activate. Next, be sure that your scalded milk has come down to room temperature BEFORE you add your activated yeast. Making sure your butter is cold helps to cool the milk and mixing in the sugar and eggs before the yeast helps too.
Tip 2: Do not over mix
When you are adding the flour in, add it slowly and gently knead the flour in once your mixer begins to struggle. But try to handle the dough as least as possible. The more you work the dough the tougher the end rolls will be. Also when you are shaping your rolls (after the first rise), try to handle them the least as possible (again it will make them tough).
Tip 3: The first rise is the most important
If your dough does not rise during the first cycle then most likely your yeast was bad or it got killed in the process. The second round of rising is not as important, sometimes my shaped rolls do not rise during the second rising, but then once in the oven the grow and are just fine. If they do not rise in the first process, throw out the dough and start again.
Tip 4: Internal Temperature
I use to worry so much about overcooking my rolls, that I would typically always undercook them. That is until I started using my Thermoworks Instant Read MK4 thermometer! It takes ALL the guesswork out of knowing when the rolls are perfectly cooked. Simply insert the thermometer into a discrete spot on your rolls and get the center temp reading. Rolls are cooked perfectly at an internal temperature of 185, so I shoot for 180-183 to take into account a slight carry over in cook time. So if you don’t have an instant-read thermometer, make sure you get one here!
My family always puts the orange glaze over most of the rolls we enjoy, but we have a few family members who prefer it without the glaze. We brush the hot rolls with butter and serve with jam. In my glaze, I LOVE to use Young Living Vitality essential oils. They enhance the flavor without affecting the consistency of the glaze.
I use this same dough recipe to make cinnamon rolls with just a couple of slight adjustments. I’ve also made them more savory with garlic, herbs, and cheese. Really the sky’s the limit with this dough recipe! So go ahead and be creative!
Orange Glazed Dinner Rolls
- 1.5 cups Powdered Sugar
- 1/2 cup Butter, salted cold straight from fridge
- 1-2 tsp Almond Extract
- 1/2 whole Orange, zest & juice
- 3-4 drops Citrus Essential Oil
- 2 tbsp Half & Half (or more as needed)
- sea salt to taste
- Add yeast to mixing bowl with 1 Tbsp warm water (I also like to add a sprinkle of sugar to help activate the yeast). Put to the side and allow yeast to bloom.
- Over the stove scald the milk. (Cook milk on medium, until just before it boils, whisk milk to keep a film from forming. Once scalded, remove from heat and add butter.
- Once the milk has cooled to room temperature, add sugar, salt & eggs to milk and whisk. Then pour into mixing bowl with yeast, whisk to combine.
- Slowing add flour; once dough becomes too thick to mix with electric mixer, pour out onto a floured counter and knead until smooth dough forms. Still slightly sticky but not too sticky.
- Grease mixing bowl, place dough back in and grease the top of the dough, then cover and place in refrigerator. Allow to rise for at minimum 4hrs, but I prefer overnight.
- Once it has completed it's rise, remove from fridge. Pour dough out onto a floured surface. Knead a few times to get a smooth ball. Separate into 3 sections. Roll each section out into a round disc about 1/4 - 1/8" thick. Cut into 8 pizza shaped pieces. Gently roll into crescent shape.
- Place on parchment lined baking pan & cover. Allow for a second rise, about 2 hrs.
- Meanwhile, make Glaze: Combine all glaze ingredients in mixing bowl, blend until smooth and desired consistency. Adjust ingredients to taste, there is no right or wrong, but when in doubt start by adding salt - this enhances all the flavors already in the mix.
- Preheat oven to 350 degrees. Brush with melted butter and bake 10-12 minutes. Use an instant-read thermometer, rolls are cooked perfectly once they reach an internal temperature of 185 degrees. Remove from oven, brush with glaze while still warm, or if you aren't using the glaze, brush with melted butter and serve with your favorite jam!