Chef notes
I love making yeasted, enriched breads because the dough is so easy and wonderful to work with — it feels like heaven in your hands. I always say it reminds me of my son when he was a baby — soft and squishy! Also, my wonderful former mother-in-law first introduced me to orange rolls. She makes her excellent version every Christmas.
Technique tip: I like to check them around 18 minutes and make sure they aren't getting too brown and the centers of the buns are set but still have a tiny bit of squish to them. Also, depending on how you like them, you can either bake them like the picture for browner, breadier edges or in a 9- by 9-inch dish for squishier, softer buns.
Swap option: Try your favorite jam instead of the orange zest filling or even chocolate-hazelnut spread.
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