Amelie's Kitchen - Sweet Orange Rolls

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Sweet Orange Rolls by Amelie Dalby 

Sweet orange rolls, known as ''Mounas'',  are heavenly spheres of crusty, citrusy-sweetness.  These originate from North Africa, one of the world's greatest orange growing regions and pure orange flower water is one of the many beautiful flavours of Arabic cooking. These are at their best served at a crisp warmth, dunked in tea or even hot chocolate. Traditionally, these are a delicacy, eaten at breakfast; they are so lovely, they don't require butter or jam. Master bread maker or not, these are simple and scrumptious! It's 100% worth the overnight dough-proving.


Makes 12 Sweet Orange Rolls.



  • 450g unbleached strong white bread flower
  • 1 teaspoon of sea salt, grounded
  • 100g caster sugar
  • 7g sachet dried yeast
  • 125ml tepid water
  • 2 medium eggs, beaten
  • The grated zest 1 orange, organic or unwaxed
  • 3 tablespoons of virgin olive oil
  • 2 tablespoons of orange flower water*
  • A beaten egg, to glaze
  • Icing sugar, for dusting

 *Orange flower water is sold in good Asian food stores and most large supermarkets. 


Method:

  1. In a large bowl, mix 100g of the bread flour with the dried yeast thoroughly. Work in the tepid water (this should activate the yeast) to form a thick batter. Drape a dry tea towel over the bowl and leave for 20 minutes until a more puffed and spongy consistency.

  2. Afterwards, add the beaten eggs, orange zest, olive oil and orange flower water then stir well. Gradually draw in the remaining 350g of flour to make a soft yet slightly sticky dough. If the dough feels too sticky add some more flour, a tablespoon at a time. If the dough is too dry however and there are still crumbs in the bowl, add a bit more tepid water – again, only a tablespoon at a time. 

  3. Turn out onto a lightly floured work surface and knead for ten minutes, strengthening the dough. Return the it into the bowl, cover with clingfilm at let rise until doubled in size – leave 3 hours in a warm place or overnight in a cooler place.

  4. Turn out the dough onto a floured surface once again and punch down to deflate.  Divide the dough into 12 equal pieces. Shape each into a ball and place well apart, onto the prepared sheets. Dust with flour, then place a dry tea towel over the rolls and leave to rise for about an hour in a warm area.

  5. Meanwhile, preheat the oven to 200°C (400°F) Gas Mark 6.

  6. Uncover the dough then lightly brush with the egg glaze and bake in the pre-heated oven for about 15 minutes until golden brown and firm. If you hear a hollow sound when tapping your fingers on the base of the bun, it's perfect! If not, place them in the oven for a further 5 minutes. Leave to cool on a wire rack. Dust with icing sugar and eat warm the same day.