Golden Orange Pan Rolls Recipes

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GOLDEN HONEY PAN ROLLS

A cousin in North Carolina gave me the recipe for these delicious honey-glazed rolls. Using my bread machine to make the dough saves me about 2 hours compared to the traditional method. The rich buttery taste of these rolls is so popular with family and friends that I usually make two batches so I have enough! -Sara Wing, Philadelphia, Pennsylvania

Provided by Taste of Home

Time 55m

Yield 2 dozen.

Number Of Ingredients 14



Golden Honey Pan Rolls image

Steps:

  • In bread machine pan, place the first 8 ingredients in order suggested by manufacturer. Select dough setting (check dough after 5 minutes of mixing; add 1 to 2 tablespoons of water or flour if needed.), When cycle is completed, turn dough onto a lightly floured surface. Punch down; cover and let rest for 10 minutes. Divide into 24 pieces; shape each into a ball. Place 12 balls each in 2 greased 8-in. square baking pans. Cover and let rise in a warm place until doubled, about 30 minutes. , For glaze, combine the sugar, butter, honey and egg white; drizzle over dough. Bake at 350° until golden brown, 20-25 minutes. Brush with additional honey if desired.

Nutrition Facts : Calories 139 calories, Fat 6g fat (2g saturated fat), Cholesterol 22mg cholesterol, Sodium 168mg sodium, Carbohydrate 18g carbohydrate (5g sugars, Fiber 1g fiber), Protein 3g protein.

1 cup warm 2% milk (70° to 80°)
1 large egg, room temperature
1 large egg yolk, room temperature
1/2 cup canola oil
2 tablespoons honey
1-1/2 teaspoons salt
3-1/2 cups bread flour
2-1/4 teaspoons active dry yeast
GLAZE:
1/3 cup sugar
2 tablespoons butter, melted
1 tablespoon honey
1 large egg white
Additional honey, optional

ORANGE SWEET ROLLS

Provided by Ree Drummond : Food Network

Time 2h10m

Yield 48 rolls

Number Of Ingredients 17



Orange Sweet Rolls image

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.

2 cups whole milk
1/2 cup vegetable oil
1/2 cup granulated sugar
1 package (2 1/4 teaspoons) active dry yeast
4 1/2 cups all-purpose flour
1/2 rounded teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon salt
1 stick (8 tablespoons) butter, melted
8 tablespoons orange marmalade
1 cup lightly packed brown sugar, plus more as needed
1/4 teaspoon salt
Zest and juice of 2 oranges
4 cups powdered sugar, sifted
Dash of salt
1/2 cup whole milk, more if needed for a pourable consistency
1/2 stick (4 tablespoons) butter, melted

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



High Five Orange Rolls image

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

1 tablespoon white sugar
1 tablespoon active dry yeast
1 cup warm milk
½ cup warm water
1 egg, beaten
½ cup orange juice
½ cup butter, melted
¼ cup instant vanilla pudding mix
1 tablespoon orange extract
5 cups bread flour, or more if needed
1 teaspoon salt
½ cup butter, softened
2 tablespoons grated orange zest
1 teaspoon orange extract
¾ cup white sugar
1 (8 ounce) package cream cheese, softened
½ cup butter, softened
2 cups confectioners' sugar
2 teaspoons orange extract
2 tablespoons milk, or more as needed

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



Grandma's Orange Rolls image

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.

1 package (1/4 ounce) active dry yeast
1/4 cup warm water (110° to 115°)
1 cup warm 2% milk (110° to 115°)
1/4 cup shortening
1/4 cup sugar
1 teaspoon salt
1 large egg, lightly beaten
3-1/2 to 3-3/4 cups all-purpose flour
FILLING:
1 cup sugar
1/2 cup butter, softened
2 tablespoons grated orange zest
GLAZE:
1 cup confectioners' sugar
4 teaspoons butter, softened
1/2 teaspoon lemon extract
4 to 5 teaspoons 2% milk

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