Alabama Orange Rolls Recipe (Bread Machine Dough)

Buttery orange-scented yeast rolls filled with zest and sugar, mixed in a bread machine, baked in the oven, and finished with a creamy citrus glaze. Inspired by the iconic Alabama original.

20 rolls

Prep Time 40

Cook Time 30

Mix and Rise Time 3 30

Total Time 4 40

Ingredients

Dough:

¼ cup (57 g) milk
½ cup (120 g) frozen orange juice concentrate - (thawed to room temperature)
1 teaspoon (1 teaspoon) table or sea salt
1 large (68 g) egg plus 1 yolk
6 tablespoons (85 g) unsalted butter, softened
3 cups (360 g) unbleached all-purpose flour
2 teaspoons (2 teaspoons) bread machine or instant yeast

Filling:

2 tablespoons (28 g) unsalted butter, softened
½ cup (100 g) granulated sugar
2 tablespoons (2 tablespoons) grated orange zest - from two medium oranges

Glaze:

¼ cup (51 g) heavy cream
¼ cup (50 g) granulated sugar
2 tablespoons (2 tablespoons) orange juice concentrate
2 tablespoons (28 g) unsalted butter
⅛ teaspoon (⅛ teaspoon) salt

Instructions

Make the Dough:

Add all the dough ingredients to a bread machine pan in order given: 1/4 cup milk , 1/2 cup frozen orange juice concentrate, 1 teaspoon table or sea salt, 1 large egg plus 1 yolk, 6 tablespoons unsalted butter, softened, 3 cups unbleached all-purpose flour, and 2 teaspoons bread machine or instant yeast
Select the DOUGH cycle and press START.
Check the dough at least twice by lifting the lid to take a peek. Do this right after the machine starts to see if the paddles are correctly engaged and the dough is starting to form a ball.
Recheck the consistency of the dough again 15-18 minutes into the DOUGH cycle.
If your dough is too wet, add flour one tablespoon at a time. The dough should stick to the side, then pull away cleanly.
Conversely, if the dough is too dry, add one tablespoon of liquid at a time until the dough looks just right. Find out more about this surprising secret to success with a bread machine here.
When the dough cycle finishes, check to make sure the dough has doubled in size. If not, allow dough to continue to rise in the pan until it is double the original volume.
IMPORTANT NOTE: Because this is a highly enriched dough, it takes longer than usual to rise. Allow at least an extra hour for this.

Shape the Rolls:

Remove the dough from the bread machine pan onto a floured surface. Roll into a rectangle measuring approximately 12 x 17 inches.
Mix filling ingredients: Spread 2 tablespoons unsalted butter, softened over rolled-out dough until it is completely covered. Combine 2 tablespoons grated orange zest and 1/2 cup granulated sugar and distribute evenly over butter.
Roll dough up tightly (without stretching) starting from the long side. Cut long roll in quarters. Slice into 20 rolls
Arrange rolls in a buttered 9 x 13-inch pan, cover with a tea towel, and allow to rise in a warm place for about 45 minutes or until puffy and nearly doubled.

Bake:

Bake at 375˚F (190˚C). Bake rolls for 25-30 minutes or until internal temperature reaches 190˚F (88˚C).
Make the glaze while the rolls bake. Combine all ingredients: 1/4 cup heavy cream, 1/4 cup granulated sugar, 2 tablespoons orange juice concentrate, 2 tablespoons unsalted butter, and 1/8 teaspoon salt into a small saucepan and heat over medium temperature until the mixture turns syrupy and coats the back of a spoon. Set aside to cool.
Pour glaze over hot rolls as soon as they come out of the oven.

Notes

Heads-up: Avoid doubling this recipe. Most bread machines cannot adequately knead more than 4½–5 cups of flour and may overheat. More details here.

Make Ahead: Dough can be refrigerated after the DOUGH cycle or shaped first and chilled overnight. Let rise until soft and puffy before baking.

Freezing Options:

Unbaked dough: Freeze after the DOUGH cycle or after shaping (before final rise). Defrost in the fridge overnight.
Baked rolls: Double-wrap and freeze up to one month. Reheat gently. Frost after thawing.

Alternative Mixing Methods:

Stand Mixer: Mix until moistened, then knead with a dough hook (speed 2–3) until smooth and elastic (5–10 minutes). Let rise, deflate, and shape as directed.
By Hand: Mix to a shaggy dough, knead on a floured surface until smooth and elastic (10–20 minutes). Let rise, deflate, and shape as directed.

Yeast Notes:
Active dry yeast may be substituted. Use about ¼ teaspoon more than instant yeast. Dissolving first is optional.

Storage tips: Cool completely before storing. Keep unsliced in a plastic bag or bread box. For freezing, double-wrap and use within one month. Avoid refrigerating—bread molds faster in humid cold.

Troubleshooting:
If rolls rise unevenly or pop up in the center, the pan may be too small or the rolls rolled too tightly. Gently press centers down after baking and use a larger pan next time.

Nutritional Information