Satsuma Sweet Rolls
  • For the rolls:
  • 2¼ tsps. yeast
  • 1¼ cup warm milk (110 degrees)
  • ¼ cup melted butter
  • 1 large egg
  • ¼ cup white sugar
  • ¾ tsp. salt
  • 1 tsp. vanilla
  • 1 tsp. dark rum (or bourbon)
  • 3½ cups all purpose flour sifted
  • several gratings of nutmeg
  • 1 tsp. cinnamon
  • For the filling:**
  • Melted butter for spreading on dough (about 2 tablespoons)
  • 1 cup raisins soaked in 2 tablespoons of rum plus enough water to cover, overnight
  • 1½ cups chopped & toasted nuts
  • 2½ tsps. cinnamon
  • Zest from one satsuma (2 tsps.)
  • ⅔ cup brown sugar
  • Pinch of salt
  • For the glaze:***
  • ½ cup butter
  • 1 cup brown sugar
  • ½ cup maple syrup (or corn syrup)*
  • 2 tsps. orange flower water (or juice from the satsumas)
  • zest from one satsuma
  1. For the dough:
  2. Whisk the yeast into the warm milk and let proof for 10 minutes or so.
  3. Add cooled melted butter, then whisk in egg, sugar, salt, vanilla and rum.
  4. Add nutmeg and cinnamon to flour and fold into the wet ingredients.
  5. Turn out onto the counter top and knead, then put into a greased covered dish and let rise till doubled.
  6. Punch down and roll out.
  7. For the filling:
  8. Soak the raisins in the rum for several hours or overnight then drain.
  9. Mix cinnamon, brown sugar, satsuma zest & salt.
  10. Lightly toast the pecans in a 300 degree oven.
  11. For the glaze:
  12. Melt the butter and sir in the sugar and syrup until no crystals are visible.
  13. Add satsuma juice and zest.
  14. Assembly:
  15. Butter the pans and put a few tablespoons of the glaze on the bottom.
  16. Place the cut rolls in the pan with space between them.
  17. Let rise until doubled.
  18. Bake in a 350 degree oven until brown on top.
  19. After the rolls have cooled for a few minutes brush with the glaze.
*I don't recommend using cane or sorghum syrup because they overwhelm the delicate orange flavor.

**Alternate filling: ½ c. melted butter; 8 Tablespoons orange marmalade; 1 c. brown sugar; ¼ tsp salt.

***Alternate Glaze: zest of 2 oranges; powdered sugar; milk, melted butter; orange flower water. If you do make this alternate glaze just use it on top and place the rolls in a greased pan.
Recipe by The FrangloSaxon Cooks at