For this recipe you’ll want a standard bag of frozen Rhodes Rolls. You want them thawed, but not risen. You can leave your rolls in the fridge overnight to do the trick, or you can place them individually on a lined baking sheet at room temp. You just need to keep an eye on them that way and make sure they don’t rise. Mine only took about an hour to thaw out. While that’s happening, you can make your orange sugar, which is exactly what it sounds like, orange zest + sugar. You’ll add a bunch of zest into plain granulated sugar and then mix it up really well (I use a fork and kind of smash/stir) so it looks like this photo below. If it’s orange-ish, that means the oils have mixed in and flavored your sugar and that’s what you want!
Then take each one of those dough balls and stretch it/gently press it out. It’s easy and you only need to smoosh a little. I realize this looks like a banana, haha. You’ll dip that dough in melted butter and then in your orange-sugar,
and then just tie it in a knot. Easy peasy.
It’s really a very easy process and goes pretty quick! Then they just need to rise. OR if you’re making these the day before, cover and refrigerate at this point. To bake, I cover lightly in plastic on the counter, or place in “proof” mode in my oven. You’ll have to eyeball them- you want them to be plump! When they are just about done baking, whip up your glaze.
If you put the glaze on super hot rolls it will just melt right off, so I wait until they’re just a little warm and then drizzle that on. Then sit back and watch them disappear.
