½cupfrozen orange juice concentrate (thawed to room temperature) - 120 gr
1teaspoontable or sea salt - 6 gr
1egg plus 1 yolk - use large eggs
6tablespoonsunsalted butter, softened - 85 gr
3cupsunbleached all-purpose flour - 360 gr
2teaspoonsbread machine or instant yeast - 6 gr
2tablespoonsunsalted butter, softened - 28 gr
½cupgranulated sugar - 100 gr
2tablespoonsgrated orange zest - from two medium oranges
¼cupheavy cream - 51 gr
¼cup granulated sugar - 50 gr
2tablespoonsorange juice concentrate - 30 gr
2tablespoonsunsalted butter - 28 gr
Add ingredients to a bread machine pan in order given. 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 softened butter over rolled-out dough until dough is completely covered. Sprinkle sugar-orange zest mixture 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 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. Bake rolls for 25-30 minutes or until internal temperature reaches 190˚F.
Mix the glaze while the rolls bake. Combine all ingredients into a small saucepan and heat over medium temperature under 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.
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.