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A close-up of golden-brown, fluffy orange yeast rolls stacked on a white plate, showing their swirled, spiral shape and a light dusting of orange zest on top.

Orange Yeast Rolls

Melissa Griffiths
Soft as clouds and packed with sunny orange flavor, these Orange Yeast Rolls are the perfect addition to your breakfast table. The combination of fresh zest, sweet marmalade, and tender honey dough creates delicious rolls!
5 from 1 vote
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Prep Time 30 minutes
Cook Time 20 minutes
Proof Time 2 hours
Total Time 50 minutes
Servings 40 rolls
Calories 232 kcal

Equipment

Ingredients
 
 

For the Dough

  • 1 ½ cups milk
  • ¾ cup honey
  • ½ cup butter (one stick)
  • 9 cups flour (all-purpose, amount will vary - see note)
  • 1 tablespoon salt
  • 1 tablespoon yeast
  • 2 cups water
  • 1 egg

For the Filling

  • 1 cup butter (2 sticks, room temperature)
  • 3 tablespoons orange zest
  • ½ teaspoon nutmeg
  • 18 ounces orange marmalade (1 jar)
  • ½ cup sugar (divided)

Instructions
 

  • In a large glass measuring cup (see note), heat milk, 1 stick of butter, and the honey in the microwave until melted and just starting to boil about 3 minutes. Set aside to cool.
  • In a large mixing bowl, whisk together 8 cups of the flour, salt, and yeast.
  • Add the cooled milk mixture, water (see note), and the egg to the dry ingredients. 
  • Stir well, until almost totally combined.
  • Add the last cup or two of flour (see note) - the dough should be slightly sticky and difficult to stir.
  • In the same bowl, proof the dough until doubled, about an hour.
  • While dough is proofing, combine butter, orange zest, and nutmeg until it is a smooth an homogenous mixture. 
  • After the dough has doubled in size, turn it out onto a well-floured surface and divide it into 2 equal pieces. 
  • Roll out one piece or dough, and spread with half of the orange butter mixture, half of the orange marmalade, and ¼ cup of sugar. 
  • Gently roll up the dough, like you would for cinnamon rolls. Slice into 20 rolls and place them on a sheet tray to rise. 
  • Repeat the previous 2 steps with the second piece of dough. 
  • Proof until the rolls are doubled again, about 45-60 minutes.
  • Bake at 350 degrees for about 15 minutes or until golden brown on the top.
  • If you want to bake these in advance (like for a holiday) and then heat them up the day you need them, bake them a few minutes shy of being done and then finish them off the day you want to serve them. 

Notes

Zest Preparation: Use a microplane grater for the finest orange zest, which distributes more evenly throughout the butter mixture. Avoid the white pith underneath the orange skin, as it can add unwanted bitterness to your rolls.
Glaze Option: For extra sweetness, drizzle cooled rolls with a simple glaze made from powdered sugar, orange juice, and a touch of vanilla.
Flour Variables: The exact amount of flour you will need for this recipe (or any baking recipe) can vary by as much as a cup. This is due to altitude, humidity, and weather. I live in an arid high-desert mountain climate, so often my readers need to add additional flour if they live at a lower elevation with more humidity. 
Scaling Recipe: This recipe makes about 40 rolls, which is perfect for large gatherings. You can easily halve all ingredients if you need fewer rolls, just use one 9x13 inch pan instead of two sheet trays.

Nutrition

Calories: 232kcalCarbohydrates: 38gProtein: 4gFat: 8gSaturated Fat: 5gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 2gTrans Fat: 0.3gCholesterol: 23mgSodium: 243mgPotassium: 57mgFiber: 1gSugar: 16gVitamin A: 243IUVitamin C: 1mgCalcium: 25mgIron: 1mg
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