Orange Pull Apart Rolls

By Maria Lichty

Updated May 16, 2019

Pin Recipe47

On Thanksgiving we were in charge of making the rolls. Of course we made my dad’s famous potato rolls, it is a Dixon family tradition and they are the best:) But we also wanted to try something different…baking one thing just wasn’t enough. So we tried an orange roll recipe from Martha Stewart.

The rolls were pull apart rolls. Martha wanted us to cut them into squares and stack them in a muffin tin, but we decided to stick with the classic clover leaf rolls. So you still could pull them apart, just in a different fashion:)

The rolls were good. We added extra orange zest and juice, so the flavor was nice and sweet! Between both kinds of rolls we were in heaven…Josh had nine on Turkey Day, but who is counting. It was a day for indulgence:) The potato rolls were my favorite. I liked the orange rolls but I am still on a search for the perfect orange roll recipe. So if anyone has one, please share!

Orange Pull Apart Rolls
Adapted from Martha Stewart

Makes 24

2 envelopes active yeast (2 scant tablespoons)
¼ cup warm water mixed with a pinch of sugar
1 cup scalded milk, cooled slightly
2 large eggs
¼ cup granulated sugar
1 ½ teaspoons salt
Finely grated zest of 2 oranges
¼ cup vegetable shortening
3 ½ cups all-purpose flour, plus more for dusting
2 ½ cups confectioners’ sugar
5 tablespoons unsalted butter, melted
2 tablespoons freshly squeezed orange juice
Vegetable oil cooking spray, for bowl and tins

In a mixing bowl, sprinkle yeast over sugar water; let stand until foamy, about 5 minutes. Add milk, eggs, granulated sugar, salt, half the zest, and shortening. Slowly add flour, mixing until combined. Knead until shiny and elastic, 3 to 5 minutes. Place in an oiled bowl; cover with plastic. Let rise until doubled in bulk, about 1 ¼ hours.

Preheat oven to 350 degrees. Make filling: In a small bowl, mix remaining zest, ½ cup confectioners’ sugar, and butter. On a well-floured work surface, gently knead dough 3 to 4 times to release air pockets. Roll out dough to an 18-by-14-inch rectangle, dusting with flour as needed. Brush some of the filling over bottom half; fold to enclose. Brush half with filling, and fold again to enclose. Let rest about 5 minutes.

Roll out dough again to a 16-by-10-inch rectangle. Brush half with remaining filling, and fold. Cut into small squares (about 2 inches). Place squares in coated muffin tins, with layers facing up. (We didn’t do the squares. We rolled the dough into three balls, for clover leaf rolls.) Let rise until almost doubled in bulk, 12 to 15 minutes.

Bake until golden, about 15 minutes. Remove from oven; let rest 1 minute in tin, then transfer rolls to a cooling rack.
Make a thick icing by whisking together remaining 2 cups confectioners’ sugar and the juice. Drizzle over cooled rolls. Serve.