Bakery Rolls with Brown Butter, Blood Orange, and Pumpkin Seeds
Soft, aromatic enriched dough rolls filled with brown butter, brown sugar, blood orange zest, and crunchy toasted pumpkin seeds. They are finished with a bright citrus glaze that balances sweetness, toasted notes, and freshness.
Ingredients
- 500 g bread flour (for the dough)
- 60 g granulated sugar (for the dough)
- 8 g salt (for the dough)
- 7 g instant dry yeast (1 sobre)
- 240 ml warm whole milk (approx. 100°F/38°C)
- 1 unit egg (for the dough)
- 70 g unsalted butter, softened (for the dough)
- 90 g unsalted butter (for dorar and usar en the relleno)
- 120 g brown sugar (for the relleno)
- 2 cda blood orange zest (divided entre relleno and glaseado)
- 4 g ground cinnamon (for the relleno)
- 70 g pumpkin seeds (tostadas and chopped groseramente)
- 120 g powdered sugar (for the glaseado)
- 30 ml blood orange juice (for the glaseado)
- 5 ml vanilla extract (for the glaseado)
Nutrition facts
per serving
Approximate nutritional information. Estimated from the recipe’s ingredients and amounts, using standard reference nutrition values. It may vary with brands, sizes and cooking method. For guidance only; not a substitute for medical or dietary advice.
Allergens
Instructions
- 1
1. In a large bowl, combine the bread flour, granulated sugar, salt, and instant dry yeast.
- 2
2. Add the warm whole milk and the egg. Mix until a shaggy dough forms.
- 3
3. Gradually incorporate the 70 g softened unsalted butter and knead for 10 to 12 minutes, until the dough is smooth, elastic, and slightly glossy.
- 4
4. Shape into a ball, place in a lightly greased bowl, cover, and let rise for 60 to 75 minutes in a warm spot, until nearly doubled in size.
- 5
5. Meanwhile, make the filling. Melt the 90 g unsalted butter in a small saucepan over medium heat until it turns nutty brown and smells toasted, 4 to 6 minutes. Remove from the heat and let it cool slightly.
- 6
6. In a bowl, mix the brown sugar, ground cinnamon, 1 1/2 tablespoons blood orange zest, and the toasted, coarsely chopped pumpkin seeds.
- 7
7. Grease a baking dish about 33 x 23 cm (13 x 9 in).
- 8
8. Punch down the dough and roll it out on a lightly floured surface into a rectangle about 40 x 30 cm (16 x 12 in).
- 9
9. Reserve 2 tablespoons of the brown butter for finishing and brush the rest over the entire surface of the dough.
- 10
10. Evenly scatter the brown sugar, cinnamon, blood orange zest, and pumpkin seed mixture over the dough.
- 11
11. Roll up the dough from the long side into a firm log. Cut into 12 equal pieces.
- 12
12. Arrange the rolls in the prepared dish, leaving a little space between them. Cover and let rise for 20 to 25 minutes, until puffy.
- 13
13. Preheat the oven to 350°F (175°C).
- 14
14. Bake for 22 to 25 minutes at 350°F (175°C), until the rolls are golden and cooked through in the center.
- 15
15. As soon as they come out of the oven, brush the rolls with the reserved 2 tablespoons of brown butter for shine and extra flavor.
- 16
16. Make the glaze by mixing the powdered sugar, blood orange juice, vanilla extract, and the remaining 1/2 tablespoon blood orange zest until smooth and thick but pourable.
- 17
17. Let the rolls cool for 10 minutes and spoon the glaze over the top. Serve warm or at room temperature.
Chef tips
Toast the pumpkin seeds in a dry skillet for 3 to 4 minutes to deepen their flavor. If the dough feels sticky at first, avoid adding too much extra flour; kneading will build the structure.
Substitutions
You can substitute regular orange for blood orange. Pumpkin seeds can be replaced with sunflower seeds for an equally crunchy variation. Whole milk may be swapped for 2% milk, though the crumb will be slightly less rich.
What I used to make it
Generic kitchen tools that work for this recipe. You don’t need to buy anything to make it.
Illustrative imageCosori Pro LE 5 Qt Air Fryer
Browning and baking with little oil
- Browns food with very little oil
- Handy for vegetables, chicken and reheating
- Check the basket capacity
Illustrative imageT-fal Ultimate Hard Anodized 12" Non-Stick Pan
Eggs, omelets and stir-fries
- Eggs and omelets that don’t stick
- Comfortable, sturdy handle
- Use wooden or silicone utensils
Illustrative imageVictorinox Fibrox Pro 8" Chef’s Knife
Chopping, slicing and cutting strips
- The knife I use most when cooking
- Chops, slices and cuts into strips
- Keep it sharp and hand-dry it
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