Giant Skillet Orange Roll with Sour Cream Glaze

This big sweet roll might become your family’s new favorite breakfast treat. Soft and fluffy yet buttery, this roll is best eaten when warm but will reheat beautifully and maintain its softness. Our bread flour helps give this tender bread its structure so that it doesn’t collapse while rising and baking.

Yield: 12

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Giant Skillet Orange Roll with Cream Cheese Glaze

This big sweet roll might become your family’s new favorite breakfast treat. Soft and fluffy yet buttery, this roll is best eaten when warm but will reheat beautifully and maintain its softness. Our bread flour helps give this tender bread its structure so that it doesn’t collapse while rising and baking.

Cook time: 50 HourTotal time: 50 Hour

Ingredients

Dough

• 1 ¾ cups milk, divided
• 4 cups The Old Mill Classic White Bread Flour, divided
• 1 ½ tsp. salt
• 3 Tbsp. granulated sugar
• 1 Tbsp. instant yeast
• 6 Tbsp. unsalted butter, softened

Filling

• ¾ cup granulated sugar
• 2 Tbsp. orange zest (from 2 medium oranges)
• Pinch of salt
• ¼ cup unsalted butter, melted

Glaze

• ½ cup granulated sugar
• ½ cup sour cream
• 6 Tbsp. unsalted butter
• 2 tsp. orange zest
• 3 Tbsp. fresh orange juice
• Pinch of salt

Instructions

1. Combine ¾ cup milk and ¼ cup flour in a small saucepan, whisking to remove lumps. Heat on medium, whisking constantly, until a thick paste forms, about 3 minutes. Spoon into bowl of a stand mixer.
2. In the same mixing bowl as the warm flour paste, add remaining 1 cup milk and remaining 3 ¾ cups flour. Add salt, sugar, yeast, and butter and mix with the dough hook on low speed until combined. Continue mixing on medium low speed 10 minutes or until dough is smooth, soft, and elastic and forms a loose ball around dough hook.
3. Shape dough into a loose ball and place in a greased bowl. Cover and let rise at warm room temperature for 1- 1 ½ hours or until doubled.
4. Preheat oven to 350F. To make filling, combine ¾ cup sugar, orange zest, and pinch of salt in a small bowl. Roll dough on a lightly floured surface to a 20 x 12 inch rectangle. Brush melted butter over surface of dough and sprinkle evenly with orange zest mixture. Starting at one long end of dough, roll up. Place dough in a buttered 10 inch cast iron skillet, starting by placing one end of dough rope in center and coiling around to the outer edge. Cover and let rise at warm room temperature 30 min- 1 hour or until doubled.
5. Bake orange roll 45-50 minutes or until golden brown and internal temperature is 190F, shielding with foil after 30 minutes to prevent overbrowning. Place orange roll on cooling rack fitted inside a rimmed baking sheet.
6. Combine all glaze ingredients in a medium saucepan over medium heat. Bring to a boil, and boil for 3 minutes, whisking constantly. Slowly pour over warm orange roll, allowing it to settle in the sides and cracks (skillet will be very full and glaze may drip slightly down sides) and let cool at least 20 minutes before serving.