Recipe: Overnight Orange Refrigerator Rolls with Orange Glaze (make ahead)

OVERNIGHT ORANGE REFRIGERATOR ROLLS

"While you may think that having fresh-from-the-oven yeast rolls before noon is out of your reach, it can be done. Just mix the dough in the evening, then roll, shape, and bake the buns in the morning. Altogether, the recipe requires only about 15 minutes of hands-on time, and baking the rolls in muffin tins with paper liners makes the process especially easy (and mess-free)."



FOR THE DOUGH:
1 cup water, divided use
1⁄4 cup unsalted butter
1⁄4 cup shortening, preferably butter-flavored
7 tablespoons granulated sugar
3⁄4 teaspoon salt
2 1⁄4 teaspoons (1 package) active dry yeast
1 egg, slightly beaten
3 cups all-purpose flour, or as needed
FOR THE FILLING:
8 tablespoons unsalted butter, at room temperature
1⁄2 cup granulated sugar
1 1⁄2 teaspoons finely grated orange zest
FOR THE GLAZE:
2 cups confectioners' sugar
1⁄4 cup (freshly squeezed orange juice

TO MAKE THE DOUGH:
Boil 1⁄2 cup of the water in a small saucepan. Remove from the heat, add the 1/4 cup butter and shortening, and stir until melted. Add the 7 tablespoons granulated sugar and salt and stir until combined. Let cool until lukewarm.

Heat the remaining 1⁄2 cup water until it is between 105 degrees F and 115 degrees F. Pour it into a large bowl, sprinkle the yeast over the top, and stir to dissolve the yeast. Stir in the sugar-butter-shortening mixture and the egg. Add the flour and mix thoroughly. If the dough is still sticky to the touch, add more flour, 1 tablespoon at a time, until the dough is smooth and no longer tacky. Cover and refrigerate for 8 to 10 hours, until doubled in size.

MEANWHILE, MAKE THE FILLING:
Stir together the 8 tablespoons butter, 1/2 cup granulated sugar, and orange zest until completely combined. Set aside.

ABOUT 2 HOURS BEFORE SERVING:
Line two muffin pans with paper liners or butter three 8- or 9-inch square baking pans.

Turn the dough out onto a floured work surface, divide it in half, and roll out each portion into an 8 by 12-inch rectangle.

Spread half of the filling over each piece of dough. Roll up each rectangle to make an even, firm log, then slice each into 12 equal rounds. Put each round in a lined muffin cup, or arrange them in the prepared pans. Let rise for 1 1⁄2 hours, until they've doubled in size and a finger indentation bounces back slowly but remains visible.

Preheat the oven to 375 degrees F.

Bake until lightly browned, about 15 minutes if using individual muffin cups and 20 minutes if using square baking pans.

MEANWHILE, MAKE THE GLAZE:
Stir together the confectioners' sugar and orange juice until smooth. Drizzle the glaze over the warm rolls.

Makes 24 rolls
Used by permission to Recipelink.com from Random House
Adapted from source: Food52 Baking, Contributor Credit: TheWimpyVegetarian