Tuesday, October 18, 2011

Orange Rolls

I made these for breakfast for the Sunday session of General Conference (I have one more recipe to come from that weekend).  Have you ever had Orange Rolls?  And I'm not talking about the Pillsbury Refrigerated kind, that doesn't even compare.  These are amazing!  Personally, I like these better than homemade Cinnamon Rolls.  Remember my friend Janel that I've talked about a few times, you know, her family's recipe book?  A Taste of Heaven, Recipes from Hale.  I love that book!  Well, I've made their Orange rolls a few times, mostly for General Conference weekends, seriously, they're so good!  I hate dealing w/ dough, but it's well worth it!

Yum!


Combine shortening, sugar, and salt and add hot water, stir until it melts. 

Add eggs and 1 c. flour, mix.

Dissolve yeast in water.

Add dissolved yeast and remaining flour.  It was so sticky that I had to end up adding more flour so it wouldn't stick to the bowl, my hands, the counter, etc.

Cream sugar, butter and orange zest to make Orange Butter. 

Roll dough on a well floured surface.  Spread w/ orange butter.

Roll as you do for cinnamon rolls.  Use Dental Floss, go under, pull and and twist to cut.  (I've found cutting it w/ a knife flattens it.) 

I made these the night before (If you do this, cover w/ Saran Wrap or Aluminum Foil sprayed w/ non-stick spray.) so all I would have to worry about the next morning was letting it rise for 1-2 hours and baking. 


Heat orange juice, butter, and powdered sugar on stove top.

Bake at 375 for 12-15 minutes. 

Brush w/ orange glaze as soon as they come out of the oven. Serve warm. Yum!


Orange Rolls

Ingredients:

2 pkgs. dry yeast (2 T.)
1/2 c. warm water
1/2 c. sugar
1/2 c. shortening or margarine
1 c. hot water
3 well beaten eggs
2 t. salt
4 1/2 c. flour

Dissolve yeast in water (1 T. of the sugar makes the yeast work faster). Combine shortening, sugar and salt in mixer and add hot water. Stir until shortening melts.  Cool slightly.  Add eggs and 1 cup flour.  Mix well.  Add dissolved yeast and remaining flour.  Refrigerate overnight in airtight container or use immediately.  Divide rolls in half and roll into a rectangle on a well floured surface.  Spread with orange butter:

1/2 c. sugar
1/2 c. butter, softened
Zest from 1 orange

Cream Well.  Grease  muffin tins/cookie sheets well.  Roll as you do for cinnamon rolls.  (Hint: Cut w/ dental floss for best results.)  Rise 1-2 hours.  Bake at 375 for 12-15 minutes.  As rolls come from oven brush on orange glaze:

Juice from orange (Use more if you want it to have more of an orangey taste)
2 T. butter
2 c. powdered sugar to make it the consistency of a thick syrup

Heat on stove until sugar is dissolved. (Must be kept warm to use as glaze.)  Enjoy!

**Update: If you'd like a frosting rather than a glaze to top off these yummy rolls then try out my Orange Buttercream frosting recipe here.

1 comment:

Nikki@EverythingUndertheMoon said...

Found your blog over at Craptastic. These look delicious!! Newest follower here. Would love it if you would stop by and share this at my linky party going on right now :) http://everything-underthemoon.blogspot.com/2011/10/bedazzle-me-monday-4.html