Some bakes feel like a hug, and Alabama orange rolls are one of them. Soft, golden and sticky, they come from the USA and have long been a favourite at brunch tables and holiday breakfasts. Think of a cinnamon roll with the spice swapped for bright orange. Here is why they stand out and how to bring the recipe into your own kitchen.
A simple enriched dough is all you need: flour, yeast, milk, butter, sugar and an egg. Knead until smooth, then let it rise in a warm spot for about an hour, until doubled. If you are short on time, store-bought refrigerated or frozen dough works well, and plenty of home bakers use it as a shortcut.
Orange rolls are best eaten warm, on the day they are baked. Leftovers keep in an airtight container for a day or two and can be warmed for a few seconds in the microwave. You can also shape the rolls the night before, keep them covered in the fridge, and bake them fresh in the morning. This article is intended for general informational and cooking purposes only. Results vary with ingredients, equipment and individual technique. Handle hot ovens and trays with care. These recipes contain common allergens such as eggs, dairy and gluten, so check labels and adjust to suit your needs. People with allergies, diabetes or specific dietary requirements should consult a doctor or dietitian before changing their diet.