EASY ORANGE ROLLS
Life on a dairy farm is busy, so I need breakfast recipes that are simple yet delicious. My teenager daughter has been helping in the kitchen for years. In fact, this was probably one of the first recipes she made herself. -Peggy Kraemer, Thief River, Minnesota
Provided by Taste of Home
Time 40m
Yield 16 servings.
Number Of Ingredients 5
Steps:
- In a small saucepan, combine the sugar, butter, orange juice and zest. Heat until sugar is dissolved and butter is melted. Pour into a greased 10-in. fluted tube pan. , Place 12 biscuits on their sides along the perimeter of the pan, overlapping slightly. Arrange remaining biscuits in the same manner, creating 2 concentric rings, using 10 biscuits for the middle ring and 8 biscuits for the inside ring., Bake at 350° for 25-30 minutes or until golden brown. Immediately turn upside down onto serving platter. Serve warm.
Nutrition Facts : Calories 159 calories, Fat 8g fat (4g saturated fat), Cholesterol 15mg cholesterol, Sodium 226mg sodium, Carbohydrate 20g carbohydrate (13g sugars, Fiber 0 fiber), Protein 1g protein.
ORANGE SWEET ROLLS
Provided by Ree Drummond : Food Network
Time 2h10m
Yield 48 rolls
Number Of Ingredients 17
Steps:
- For the dough: In a large saucepan over a low heat, heat the milk, oil and granulated sugar until warm but not hot (if you have a candy thermometer, it should be 125 degrees F). Add the yeast and 4 cups of the flour and stir together. Cover the pan and leave to rise for at least an hour. Stir in the remaining 1/2 cup flour, the baking powder, baking soda and salt.
- For the filling: Roll the dough into a long rectangle, about 30 inches wide by 10 inches deep. You'll want it to be as thin as you can get it so you can add plenty of goo. Drizzle the melted butter all over the surface of the dough. Use your fingers to smear it all around so that it coats evenly.
- Spread the orange marmalade all over the buttered dough, distributing as evenly as you can. Sprinkle plenty of brown sugar all over the marmalade. Finish with a light sprinkling of salt to offset the sweetness.
- Using both hands in a back-and-forth motion, gradually roll the dough towards you into one long log. Pinch the seam to seal it. Then slice the log-o'-dough into 1/2-inch pieces.
- Preheat the oven to 375 degrees F. Place the rolls in a buttered baking dish and allow them to rise for 20 minutes.
- Bake for 15 to 17 minutes.
- While the rolls are baking, make the icing: Add the orange zest and juice to a bowl. Add the powdered sugar and salt. Splash in the milk. And some more melted butter because the recipe doesn't already have enough. Just kidding on that last part. Whisk it together until it's nice and smooth and lovely. Your kitchen smells like oranges!
- Pull the rolls out of the oven when they're golden brown, and drizzle on the icing right off the bat. The piping hot rolls will suck that gorgeous icing right down into their crevices and the whole thing pretty much becomes a miracle. Serve them warm.
ORANGE & EASY BREAKFAST ROLLS
I love Ree Drummond's recipes! She has a knack for taking a tedious task such as yeast breakfast rolls and turning the recipe into a simple, easy and scrumptious outcome. You really must try this recipe. It is my most favorite recipe for yeast rolls of all time. And, SO EASY!
Provided by Dianne Hocut
Categories Other Breakfast
Time 50m
Number Of Ingredients 17
Steps:
- 1. In a large pan on low heat, bring the milk, oil, and sugar to 125 F on a candy thermometer. Remove from heat, add the yeast, 4 cups of the flour, cover, and let rise for at least an hour.
- 2. After rising, add the remainder of flour, the baking powder, baking soda, and salt. Mix well.
- 3. Take the dough and spread out on a floured surface. Roll to a large rectangle about 30"x10". Spread the 8 tablespoons melted butter all over. Spread the marmalade as well and finish with the brown sugar and sprinkle of salt.
- 4. Roll the dough up jelly roll style keeping it tight as you go. Pinch the seam at the end to seal and slice into 1/2" slices. Place slices in a buttered baking dish and let rise for another 20 minutes.
- 5. Bake in a preheated 375 degree F oven for about 15-17 minutes.
- 6. Make the icing before the rolls are finished. In a medium bowl whisk together the confectioner's sugar, the zest and juice of 2 oranges, the milk, and the 4 tablespoons melted butter. Pour icing over the hot rolls when they come out of the oven. Yummy!!!
ORANGE CHEESECAKE BREAKFAST ROLLS
These yummy rolls are a nice change of pace from the typical brown sugar and cinnamon kind. They make a nice treat for breakfast or brunch. -Hannah Cobb, Owings Mills, Maryland
Provided by Taste of Home
Time 1h15m
Yield 2 dozen.
Number Of Ingredients 17
Steps:
- In a large bowl, dissolve yeast in warm water. Add milk, sugar, eggs, butter, salt and 5 cups flour. Beat until smooth. Stir in enough remaining flour to form a firm dough., Turn onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour. , In a small bowl, beat cream cheese, sugar, orange juice concentrate and vanilla until smooth. Punch dough down. Turn onto a lightly floured surface; divide in half. Roll 1 portion into an 18x7-in. rectangle. Spread half the filling to within 1/2 in. of edges., Roll up jelly-roll style, starting with a long side; pinch seam to seal. Cut into 12 slices; place cut side down in a greased 13x9-in. baking pan. Repeat with remaining dough and filling. Cover and let rise until doubled, about 30 minutes., Preheat oven to 350°. Bake rolls for 25-30 minutes or until golden brown. Combine confectioners' sugar, orange juice and zest; drizzle over warm rolls. Refrigerate leftovers.
Nutrition Facts : Calories 284 calories, Fat 6g fat (3g saturated fat), Cholesterol 33mg cholesterol, Sodium 201mg sodium, Carbohydrate 52g carbohydrate (24g sugars, Fiber 1g fiber), Protein 6g protein.
HIGH FIVE ORANGE ROLLS
My son loves the orange rolls that come in a can. But he wanted them homemade. After trying a couple recipes and none of them meeting his approval, I came up with my own. After getting thumbs up AND a high five from my son, I finally had a recipe! These are made overnight and baked in the morning.
Provided by Rae
Categories Bread Yeast Bread Recipes
Time 11h35m
Yield 18
Number Of Ingredients 20
Steps:
- Sprinkle 1 tablespoon white sugar and the yeast over the warm milk and warm water in a bowl. Let stand until the yeast softens and begins to form a creamy foam, about 5 minutes. Mix in the egg, 1/2 cup orange juice, melted butter, vanilla pudding mix, and 1 tablespoon orange extract. Stir in 5 cups bread flour and salt. Add more bread flour if the dough is too sticky. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, 8 to 10 minutes.
- Place the dough in an oiled bowl and cover with a clean cloth. Allow the dough to rise in a warm place until doubled in size, about 1 1/2 hours.
- Combine 1/2 cup softened butter with the orange zest and 1 teaspoon orange extract in a small bowl until smooth. Set aside. Grease a baking sheet, or cover with parchment paper.
- Turn the dough out on a floured surface and roll out into a 24x12-inch rectangle. Spread the butter mixture evenly over the dough, then sprinkle with 3/4 cup white sugar. Roll up the dough, beginning with the long side. Cut the dough into 18 1 1/2-inch rolls. Arrange the rolls cut-side up on prepared baking sheet. Cover with plastic wrap and refrigerate overnight.
- Preheat oven to 350 degrees F (175 degrees C).
- Remove the plastic wrap from the rolls and allow them to rise in a warm place for 30 minutes.
- Bake in the preheated oven until golden brown, 25 to 30 minutes. Allow rolls to cool slightly before frosting.
- While the rolls are baking, cream together the cream cheese and 1/2 cup softened butter until smooth. Stir in the confectioners' sugar and 2 teaspoons orange extract. Stir in milk, a little at a time, until frosting is smooth and spreadable. Spread the frosting over the slightly cooled rolls.
Nutrition Facts : Calories 438.1 calories, Carbohydrate 55.6 g, Cholesterol 65.9 mg, Fat 21 g, Fiber 1.1 g, Protein 6.8 g, SaturatedFat 12.8 g, Sodium 331.5 mg, Sugar 26.5 g
GRANDMA'S ORANGE ROLLS
Both our two children and grandchildren love these fine-textured sweet rolls. We have our own orange, lime and grapefruit trees, and it's such a pleasure to go out and pick fruit right off the tree. -Norma Poole, Auburndale, Florida
Provided by Taste of Home
Categories Brunch
Time 40m
Yield 2-1/2 dozen.
Number Of Ingredients 17
Steps:
- In a large bowl, dissolve yeast in water. Add the milk, shortening, sugar, salt, egg and 3 cups flour. Beat until smooth. Stir in enough remaining flour to form a soft dough. , Knead on a lightly floured surface until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. Meanwhile, in a small bowl, combine filling ingredients; set aside., Punch dough down; divide in half. Roll each half into a 15x10-in. rectangle. Spread half the filling on each rectangle. Roll up, jelly-roll style, starting with a long end. Cut each into 15 rolls. , Place, cut side down, in two greased 11x7-in. baking pans. Cover and let rise until doubled, about 45 minutes. , Bake at 375° for 20-25 minutes or until lightly browned. In a small bowl, combine the confectioners' sugar, butter, extract and enough milk to achieve desired consistency; spread over warm rolls. Freeze option: Cover and freeze unrisen rolls. To use, thaw in refrigerator overnight. Let rise, covered, in a warm place until doubled, about 1-1/2 hours. Bake and frost rolls as directed.
Nutrition Facts : Calories 156 calories, Fat 6g fat (3g saturated fat), Cholesterol 18mg cholesterol, Sodium 122mg sodium, Carbohydrate 24g carbohydrate (12g sugars, Fiber 0 fiber), Protein 2g protein.
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ONE HOUR ORANGE ROLLS | JULIE BLANNER
From julieblanner.com
5/5 (9)Total Time 1 hrCategory BrunchCalories 428 per serving
- In a mixing bowl, combine 2¼ cup flour, ¼ cup sugar, salt. Add yeast and lukewarm milk mixture. Combine. Add egg.
- Using the dough hook attachment on your mixer, knead while gradually adding in up to 1 cup flour until the dough forms a ball and pulls aways from the edges of the bowl. You can also knead by hand.
EASY ORANGE SWEET ROLLS - SALLY'S BAKING ADDICTION
From sallysbakingaddiction.com
5/5 (20)Category BreakfastCuisine AmericanTotal Time 2 hrs 20 mins
- Heat the milk and butter together in the microwave until the butter is melted and the mixture is warm to touch (about 110°F). Stir in the 2 Tablespoons of orange juice, 1 Tablespoon orange zest, and the egg. Combine the butter mixture and the flour mixture and stir until it forms a soft dough. Poke it with your finger—it should bounce back. If not, stir in more flour 1 Tablespoon at a time.
- On a lightly floured surface, knead the dough for 1 minute. Place in a lightly greased bowl (I used non-stick spray) and let rest for about 10 minutes.
- After 10 minutes, roll the dough out in a 14×8 inch rectangle. Spread the softened butter on top. Mix together the cinnamon, sugar, and remaining orange zest. Sprinkle it all over the dough. Roll up the dough tightly. Cut into 10-12 even rolls and arrange in a lightly greased 9-inch round cake pan or pie dish.
BEST HOMEMADE ORANGE ROLLS - THE STAY AT HOME CHEF
From thestayathomechef.com
4.9/5 (67)Total Time 2 hrs 20 minsCategory DessertCalories 400 per serving
- In the bowl of a stand mixer, combine warm milk, orange juice, yeast, sugar, salt, butter, and eggs. Add in flour. Using a dough hook, turn the mixer on to a low speed.
- Once the flour starts to incorporate into the dough, increase the speed to medium. Add more flour as necessary so that the dough pulls away from the sides of the bowl. The dough mixture should be soft and tacky, but not stick to your hands. Add more or less flour until the dough reaches the desired consistency.
- Transfer the dough to a lightly greased mixing bowl. Cover with a towel and let rise until double in size, about 1 hour.
- Lightly grease a 9x13 pan. On a clean surface, roll the dough into a 12-inch by 18-inch rectangle.
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