½cup(120g)frozen orange juice concentrate - (thawed to room temperature)
1teaspoon(1teaspoon)table or sea salt
1large(68g)egg plus 1 yolk
6tablespoons(85g)unsalted butter, softened
3cups(360g)unbleached all-purpose flour
2teaspoons(2teaspoons)bread machine or instant yeast
Filling:
2tablespoons(28g)unsalted butter, softened
½cup(100g)granulated sugar
2tablespoons(2tablespoons)grated orange zest - from two medium oranges
Glaze:
¼cup(51g)heavy cream
¼cup(50g) granulated sugar
2tablespoons(2tablespoons)orange juice concentrate
2tablespoons(28g)unsalted butter
⅛teaspoon(⅛teaspoon)salt
Instructions
Add 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 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.
Remove the dough from the bread machine pan onto a floured surface. Roll into a rectangle measuring approximately 12 x 17 inches.
Spread 2 tablespoons unsalted butter, softened over rolled-out dough until it is completely covered. Sprinkle 2 tablespoons grated orange zest and 1/2 cup granulated sugar evenly over butter.
Begin rolling dough from the long side. Roll as tightly as you can. Cut long roll in quarters. Cut each quarter into 5 evenly-sized rolls.
Place inside a buttered 9 x 13 inch pan, cover with a tea towel, and allow to rise in a warm place for about 45 minutes before baking.
Preheat oven to 325˚F (165˚C). Bake rolls for 25-30 minutes or until internal temperature reaches 190˚F (88˚C).
Mix 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
Directions for making bread with a stand mixer or by hand:
To make this recipe in a heavy-duty stand mixer: Add ingredients to the bowl in the same order. Turn on LOW to mix until all ingredients are moistened. Then, using a dough hook, turn the speed to 2 or 3. Continue beating/kneading until dough becomes smooth and elastic (about 5-10 minutes). Cover and allow to rise in a warm place. Deflate dough gently and shape as indicated in the recipe.
If making by hand: Combine all ingredients into a shaggy ball in a large bowl. Turn dough out onto a floured surface. Knead with your hands until the dough becomes smooth and elastic. Kneading will likely take 10-20 minutes, depending on your experience. Place the dough ball into a greased bowl. Cover and allow to rise until double. Deflate the dough gently and shape as indicated in the recipe.
Please note: If you only have active dry yeast, use 1/4 teaspoon more than called for in the recipe. It no longer needs to be dissolved first, but you can if you prefer.