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orange roll bread twists

I have such a thing for orange rolls. I would take an orange roll over a cinnamon roll any day. I do sometimes hate how long it takes to make them, though… as much as I love baking bread, sometimes I just want an orange roll now, without the wait! These orange roll bread twists are the perfect solution! They’re super easy to make and ready in less than an hour. Plus they have that amazing orange roll taste that I love.

I love that the twists are soft on the inside, and just a little crispy on the outside. The orange glaze on top adds just a touch more sweetness, and the orange zest makes them so fresh and delicious. This is definitely another keeper recipe!

Orange Roll Bread Twists
adapted from this recipe

for the bread twists:
1½ cups warm water
2 Tbsp. sugar
1 Tbsp. yeast
3½ cups flour
1 tsp salt
4 tablespoons butter, softened
zest of one orange
1/4 cup sugar

for the glaze:
1 cup powdered sugar
2-3 tablespoons orange juice
1/2 teaspoon vanilla

Preheat oven to 400. In the bowl of a stand mixer or a large mixing bowl, combine warm water, sugar, and yeast. Let sit five minutes or until yeast is bubbly. Add flour and salt, and mix until a smooth dough forms. Let rise for 10 minutes. While the dough is rising, mix together butter, orange zest, and sugar, until well blended.

Roll out dough on a surface lightly sprinkled with flour to about 1/4 inch thick. Spread dough with butter mixture. Fold dough over onto itself, with the butter mixture in the middle. Using a pizza cutter, cut into strips about 3/4 to 1 inch wide. Twist each piece, then place on a lightly greased baking sheet. Let rest for 10 minutes. Bake 12-15 minutes, or until lightly browned. While the bread twists are baking, whisk together the powdered sugar, orange juice, and vanilla, adding more or less orange juice to reach desired consistency. Let the bread twists cool for about five minutes, then drizzle with glaze. Enjoy warm. Makes about 20 bread twists, depending on how you roll and cut your dough.

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