Home cook Linda Worsley gave us the recipe for these luscious buns filled with fragrant orange-flavored butter. This recipe first appeared in the 2012 SAVEUR 100, with the article Sweet Orange Buns.
- 1 1⁄4 cups milk, heated to 115°
- 1 (1/4-oz.) package active dry yeast
- 1⁄3 cup sugar
- 2 tbsp. unsalted butter, melted, plus 16 tbsp., softened
- 1 1⁄2 tsp. kosher salt
- 1 egg, lightly beaten
- 4 cups flour
- 1⁄2 cup packed light brown sugar
- 1⁄3 cup orange zest (from about 4 oranges)
- 3 cups confectioners' sugar
- 1 tsp. orange extract
- 1 tsp. vanilla extract
- 1 tbsp. fresh orange juice
Make the dough: Combine milk and yeast in the bowl of a stand mixer fitted with a hook; let sit until foamy, about 10 minutes. Stir in sugar, melted butter, 1 tsp. salt, and egg; add flour, and mix on low speed until dough forms. Increase speed to medium-high; knead until smooth, about 8 minutes. Cover with plastic wrap; let sit until dough doubles in size, about 1 1⁄2 hours. Meanwhile, beat softened butter, brown sugar, and zest in a bowl on high speed of a mixer until smooth, about 2 minutes. Add remaining salt, confectioners' sugar, and extracts; beat until smooth, about 2 minutes. Transfer 1⁄4 cup filling to a bowl; stir in juice to make an icing. Set filling and icing aside.
Transfer dough to a work surface; using a rolling pin, roll dough into an 18″ × 10″ rectangle, and spread filling evenly over dough. Lift up bottom edge of dough and roll it into a log; trim ends and cut log into 12 rounds. Transfer rounds cut side up to a greased 9″ × 13″ baking dish; cover with plastic wrap. Chill 6 hours or overnight.
Heat oven to 375°. Uncover rolls and bake until golden brown, about 25 minutes. Drizzle icing over rolls before serving.