This orange sugar bread rolls is a really easy Chinese/Asian bakery style milk bread. It only needs single proofing, so you get to enjoy the bread faster. It also uses orange juice and orange zest for maximum orange flavor.
I am in love with this Chinese/Asian bakery style bread that only needs single proofing, loaded with freshly squeezed orange juice, and topped with sugary freshly grated orange zest and butter.
If you love bread and orange, you need to give this orange sugar bread rolls recipe a try.
Single proofing bread dough
Most bread dough recipes calls for double proofing, meaning you let the dough proof twice, with deflating and more kneading in between the two proofings.
This recipe requires only one time of proofing, so you get to enjoy a freshly baked bread that much faster.
Also, this dough yields a very soft and very fluffy bread. I had a very hard time stopping myself from eating more than two bread in one sitting right after taking the photos!
Fresh orange juice and fresh orange zest
If you are like me, then you love anything and everything with orange. This bread is loaded with freshly squeezed orange juice, and freshly grated orange zest.
If the market doesn’t have any fresh orange, I suggest using fresh lemon instead of subbing with bottled orange juice (and sans zest! The horror!).
The orange juice is kneaded into the bread dough, while the orange zest is mix with sugar to top each bread with heavenly orange sugar and butter.
It is best to use my step-by-step photo as a guide on how to top your bread with orange sugar and butter.
General use of the single proofing bread recipe
This particular recipe calls for a quarter cup of fresh orange juice in the bread dough. If you like this single proofing bread recipe, you can actually use it to bake other kind of bread.
Simply substitute the 1/4 cup of fresh orange juice with 1/4 cup of milk, and follow the rest of the recipe as written.
You can use this single proofing bread dough recipe for simple loaf, plain bread rolls, or even fancier bread with fillings.
Orange Sugar Bread Rolls
- Bread dough
- 1/3 cup (80 ml) warm milk (38 Celsius/100 Fahrenheit)
- 3 gram active dry yeast
- 5 gram sugar
- 300 gram bread flour (or all-purpose flour)
- 25 gram sugar
- 2 gram salt
- 1/4 cup (60 ml) freshly squeezed orange juice
- 1 egg
- 2 tablespoon (30 gram) unsalted butter, room temperature
- Orange sugar topping
- 50 gram sugar
- 1 teaspoon fresh orange zest
- 4 tablespoon (60 gram) unsalted butter, cut into 16 cubes
- Simple syrup glaze (mix together the following)
- 1 teaspoon sugar
- 1 teaspoon hot water
- Bread dough
- Mix warm milk with active dry yeast and 5 gram sugar. Set aside until foamy, about 15 minutes.
- Sieve together bread flour (or all-purpose flour), sugar, and salt in a large mixing bowl.
- Make a well in the flour ingredients, then pour orange juice, egg, butter, and the foamy yeast solution into the well. Knead into a non-sticky, soft, elastic, and smooth dough. Hand knead is about 20 minutes.
- Divide dough into 16 portions, shape each into a ball, and arrange on a parchment lined 8" square baking pan.
- Cover with a wet kitchen towel/saran wrap, and let the dough proof until double. The dough should expand to fill the pan. Proofing time is about 1 hour in a warm kitchen.
- Adding the orange sugar topping
- Preheat oven to 180 Celsius (350 Fahrenheit).
- Mix together sugar and fresh orange zest.
- Make a diagonal slit on top of each bread rolls. Stuff each slit with some orange sugar (divide equally between the 16 bread rolls), and stuff one cube of unsalted butter into the slit.
- Bake in the preheated oven for 20-25 minutes, or until the top is golden brown.
- Simple syrup glaze
- Remove baked bread from oven.
- Mix together sugar and hot water to make simple syrup. You can microwave the mixture for 15-30 seconds if you use cold water instead of hot water.
- Brush the top of the bread with simply syrup to create a nice shiny glaze to the bread.