Active Time

　　1 hour, 10 minutes

　　Total Time

　　2 hours, 40 minutes

　　Inspired by the All Steak restaurant in Cullman, Alabama, these thinly-rolled, brightly-flavored orange rolls have both zest and juice, giving them an intoxicating aroma and a full burst of sweet citrus flavor.

　　

Ingredients

Makes 12

　　

For the filling:

1/2 cup (1 stick) unsalted butter, softened

　　1/2 cup sugar

　　1 tablespoon finely grated orange zest

　　1/8 teaspoon kosher salt

　　Pinch of ground cardamom (optional)

　　

For the rolls:

1 (1/4-ounce) envelope active dry yeast (about 2 1/4 teaspoons)

　　2 tablespoons sugar, divided

　　1 egg yolk, lightly beaten, room temperature

　　1/3 cup fresh orange juice

　　2 tablespoons melted coconut oil, cooled, or vegetable shortening

　　1/2 teaspoon kosher salt

　　1 2/3 cup cups all-purpose flour, plus more for surface

　　Nonstick vegetable oil spray

　　

Special Equipment

A 12-cup standard muffin tin

　　

Make the filling:

Step 1

Using an electric mixer on medium-high speed, beat butter, sugar, orange zest, salt, and cardamom, if using, in a large bowl until fluffy.

　　

Make and assemble the rolls:

Step 2

Pour 3 Tbsp. warm water (105°F–115°F) into a small bowl. Add yeast and 1 Tbsp. sugar and whisk to combine. Let sit until foamy, about 10 minutes.

　　

Step 3

Using electric mixer on medium-high speed, beat egg yolk, orange juice, oil, salt, and remaining 1 Tbsp. sugar in a large bowl. Add 1 2/3 cups flour and yeast mixture. Beat until dough just comes together. Turn out dough onto a lightly floured surface. Knead several times with floured hands until smooth, about 5 minutes (dough will be sticky).

　　

Step 4

Spray a clean large bowl with nonstick spray. Place dough in bowl and turn to coat. Cover with a towel and let sit in a warm place until doubled in size, about 45 minutes.

　　

Step 5

Spray muffin tin with nonstick spray. Roll dough on a well floured surface to an 1/8"-thick rectangle about 17x14". Spread filling over dough, leaving a 1/2" border on all sides. Starting on 1 long side, roll dough into a tight cylinder. Cut into 12 equal pieces (if it's difficult to cut, chill 15 minutes). Transfer cut side up to prepared muffin tin. Cover with a towel and let sit in a warm, draft-free place until risen, 30 minutes, or chill overnight. If chilling, let sit at room temperature 2 hours to rise before baking.

　　

Step 6

Preheat oven to 350°F. Bake rolls, rotating pans halfway through, until lightly browned on top, 15–18 minutes. Let cool in pan 5 minutes, then invert onto a platter to serve.