Orange pull-apart loaf from Serious Eats

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Notes about this recipe

  • anya_sf on June 03, 2017

    These were good, lightly sweet. The best part is the crust, which has more of the melted sugar. The orange flavor is not that strong. I think I'd add some orange zest next time. I assembled it the night before, refrigerated overnight, then baked in the morning, which worked fine. My biggest problem was the pan and baking time. I used a 9" springform (wrapped in foil - very important) so the buns were not overly crowded in the pan; they fit just right, touching each other after rising. The recipe calls for 8" pan, which would lead to the taller buns shown in the photo, but I don't think would turn out as well. It was hard to tell when the rolls were done. I used a knife to peek between the center rolls and thought they were done after 45 min (not the 35 min stated in the recipe). However, upon cooling, I discovered that all the center rolls were still underdone, and only the rolls on the edges were fully baked. We enjoyed eating the edge pieces though.

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