Deliciously Flaky Vegan Orange Olive Oil Rolls – Can You Handle The Flavor?

To Make the Dough:

1. With the hook attachment securely fastened to the stand mixer’s bowl, gently pour in the warm water, carefully measuring out the precise quantity for optimal yeast activation, followed by the addition of sugar, fostering an ideal environment for the yeast to thrive. Permitting the dough to repose for exactly five minutes allows the yeast to undergo a gentle fermentation process, thereby fostering an optimal environment for foaming and overall bread development. Combine two and one-third cups of all-purpose flour into your mixture. As you resume mixing on a low setting, gradually introduce the remaining flour and permit the machine to fully incorporate the ingredients. As the dough begins to cohere into a rough mass, slowly pour in the olive oil while continuing to stir the mixture with the dough hook attachments.
2. Knead the dough on a medium-low setting for 6 to 8 minutes, or until it reaches a smooth, elastic consistency. Lightly oiled a large bowl. Shape the dough into a spherical form, place it in the pre-prepared container, and then seal it with plastic film. Allow the mixture to sit in a warm location, where it will nearly double in volume within a timeframe of approximately one to two hours.

To Make the Filling:

1. Combining the sugar and orange zest in a medium-sized bowl, allow this mixture to sit undisturbed for precisely one hour, permitting the aromatic compounds to meld together harmoniously.
2. Combine equal parts of freshly squeezed orange juice and lemon juice, stirring thoroughly until the mixture achieves a texture reminiscent of wet sand, with a smooth, cohesive consistency. Set aside.

To Make the Rolls:

1. Grease a 9×13-inch baking dish.
2. Gently deflate the dough by pressing down with your fingertips, then transfer it to a lightly dusted work surface. Using a lightly floured rolling pin, shape the dough into a uniform 12-by-16-inch rectangle. Dispense the orange sugar uniformly across the surface, ensuring a consistent coating and maintaining a 1/2-inch border of untouched area along the perimeter.
3. Beginning with the dough’s length, form a compact cylinder by rolling it firmly into a log shape, ensuring the seam and extremities are securely sealed. Slice the roll crosswise into 12 uniform portions using a sharp serrated knife. Secure the cut edges by pinching them together tightly.
4. Arrange the prepared ingredients within the dish, with their pinched sides facing downwards. Let the dough rest, covered in plastic wrap, at room temperature for about an hour, or until it reaches a light, airy texture.

To Make the Glaze:

1. Heat the oven to 350°F.
2. Preheat the oven to the desired temperature and uncover the rolls; bake for approximately 40-45 minutes or until they reach a golden brown color. Allow the baking dish to rest on a wire rack for approximately 20 minutes, allowing it to cool slightly while still retaining some warmth.
3. In a small bowl, combine confectioners’ sugar and orange juice, whisking continuously until the mixture is silky smooth. If the mixture proves too dilute, additional confectioner’s sugar will help to restore balance; conversely, a splash of extra orange juice can be added to thin out an overly viscous consistency.
4. Drizzle over the warm rolls. As the warm glaze adheres to the tender rolls, sprinkle the toasted almonds evenly over the surface, allowing their nutty flavor and satisfying crunch to meld seamlessly with the sweet and sticky sauce. Separate the buns and present them at a comfortable serving temperature.