Serves: 16
Total Calories: 148

Rolls
6 tablespoons while milk
1/4 cup unsalted butter
1/4 cup granulated sugar
1/2 teaspoon salt
2 to 2 1/4 teaspoons active dry yeast
1/4 cup warm water (110°F to 115°F)
2 to 2 1/4 cups all-purpose flour or bread flour, divided
1 egg, at room temperature
Filling
1/3 cup unsalted butter, at room temperature
1/2 cup granulated sugar
2 teaspoons grated orange zest

1. To make the rolls: In a small saucepan over medium heat, warm the milk and add the butter, sugar, and salt, stirring until the butter has melted. Transfer to the large bowl of a stand mixer and set aside to cool to lukewarm.
2. In a small bowl, sprinkle the yeast over the warm water, stir to combine, and set aside.
3. Add 3/4 cup flour to the milk mixture and mix on low speed until blended, about 1 minute. Beat in the egg on medium speed until well blended, scraping down the sides and bottom of the bowl as necessary. Beat in the yeast mixture until well blended. Gradually stir in enough of the remaining flour, a little at a time, to make a soft dough that leaves the sides of the bowl.
4. Turn the dough out onto a lightly floured work surface (or use the dough hook on your mixer) and knead until smooth, satiny, and no longer sticky, 5 to 8 minutes. Transfer the dough to a lightly greased bowl and turn the dough to grease the top. Cover the bowl with plastic wrap and let the dough rise in a warm place until doubled in size, about 1 hour. Once doubled, press down, replace the plastic wrap, and let rest for 10 minutes.
5. To make the filling: In a medium bowl, mix together the butter, sugar, and orange zest until blended, and set aside.
6. Lightly grease 16 standard muffin cups with butter or cooking spray and set aside. Using a rolling pin, shape the dough into a 16-by-8-inch rectangle, with a long side toward you. Spread the filling over the dough, leaving a 1/2-inch border at the far edge. Roll lengthwise, beginning with the long edge closest to you. Moisten the border with water and pinch the ends to form secure seams. Cut the roll into 1-inch slices and place each slice, cut side down, into a prepared muffin cup. Cover with plastic wrap and let rise in a warm, draft-free spot until doubled, 30 to 40 minutes.
7. Preheat the oven to 375ºF. Bake in the center of the oven until the rolls are golden, 15 to 20 minutes. Cool the rolls in the muffin cups for 3 to 5 minutes before removing. Serve warm or at room temperature.
5. TO MAKE THE FILLING: In a medium bowl, mix together the butter, sugar, and orange zest until blended, and set aside.
6. Lightly grease 16 standard muffin cups with butter or cooking spray and set aside. Using a rolling pin, shape the dough into a 16-by-8-inch rectangle, with long side toward you. Spread the filling over the dough, leaving a 1/2-inch border at the far edge. Roll lengthwise, beginning with the long edge closest to you. Moisten the border with water and pinch the ends to form secure seams. Cut the roll into 1-inch slices and place each slice, cut side down, into a prepared muffin cup. Cover with plastic wrap and let rise in a warm, draft-free spot until doubled, 30 to 40 minutes.
7. Preheat the oven to 375°F. Bake in the center of the oven until the rolls are golden, 15 to 20 minutes. Cool the rolls in the muffin cups for 3 to 5 minutes before removing. Serve warm or at room temperature.

Nutritional Facts:

Serves: 16
Total Calories: 148
Calories from Fat: 61

More Recipes from the Holiday Baking Cookbook:
"Two Please" Thanksgiving Dinner Orange Rolls
Apple Puff Pancake
Backyard Apple Tree Crisp
Blessed Be Breakfast Quiche
Cardamom Custard Sauce
Crunchy-Topped Blueberry Muffins
Cut-Out Ginger Gobblers
Old-as-Pilgrims Molases Crinkles
Retro Raisin Crisscross Cookies
Rustic Dried Fruit Tart
The Ultimate Dinner Guest's Gingerbread
Vida Lee's Maple Pumpkin Pie