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
ORANGE SPIRAL ROLLS
Finely grated zest of oranges add unexpected flavor to your everyday dinner rolls.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes Bread Recipes
Yield Makes 3 dozen
Number Of Ingredients 11
Steps:
- Place the water in the bowl of an electric mixer; sprinkle with yeast. Let stand until foamy, about five minutes. Add shortening, 1/2 cup sugar, and salt to bowl. Attach bowl to mixer fitted with the paddle attachment; beat until combined. Beat in eggs and half of zest until combined.
- With mixer on low speed, add flour, 1/2 cup at a time, beating until incorporated after each addition. Transfer to a floured work surface, and knead slightly to form a ball. Transfer to an oiled bowl, cover loosely with plastic wrap, and let rise until doubled in bulk, about one hour.
- Punch down dough with your hands, and replace plastic wrap. Refrigerate overnight. About four hours before serving, remove dough from refrigerator, and let stand at room temperature.
- Coat three 12-cup muffin tins with cooking spray. In a medium bowl, whisk together remaining 1/2 cup sugar and orange zest with the orange juice and melted butter; set aside. Divide dough into three equal pieces; cover with plastic wrap or a damp kitchen towel.
- On a lightly floured work surface, roll out one piece of dough into an 8-by-14-inch rectangle. Let rest a few minutes if dough resists. Brush dough with some of the orange mixture. Starting with one long side, roll dough into a tight cylinder. Cut crosswise into 12 slices.
- Repeat process with two remaining dough pieces. Place slices in prepared muffin tins. Cover loosely with plastic wrap sprayed with cooking spray. Let rise until dough fills cups, about 45 minutes.
- Preheat oven to 375 degrees. Brush tops of rolls with remaining orange mixture. Bake until golden brown, 10 to 12 minutes. Remove from oven, and serve warm.
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.
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.
PULL-APART ORANGE ROLLS
The zest of the orange contains the fruit's delicious essence in concentrated form. A little bit enlivens a pull-apart roll. Orange juice is combined with powdered sugar for the icing.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes Bread Recipes
Yield Makes 20
Number Of Ingredients 13
Steps:
- In a mixing bowl, sprinkle yeast over sugar water; let stand until foamy, about 5 minutes. Add milk, eggs, granulated sugar, salt, half the zest, and shortening. Slowly add flour, mixing until combined. Knead until shiny and elastic, 3 to 5 minutes. Place in an oiled bowl; cover with plastic. Let rise until doubled in bulk, about 1 1/4 hours.
- Preheat oven to 350 degrees. Make filling: In a small bowl, mix remaining zest, 1/2 cup confectioners' sugar, and butter. On a well-floured work surface, gently knead dough 3 to 4 times to release air pockets. Roll out dough to an 18-by-14-inch rectangle, dusting with flour as needed. Brush some of the filling over bottom half; fold to enclose. Brush half with filling, and fold again to enclose. Let rest about 5 minutes.
- Roll out dough again to a 16-by-10-inch rectangle. Brush half with remaining filling, and fold. Cut into small squares (about 2 inches). Place squares in coated muffin tins, with layers facing up. Let rise until almost doubled in bulk, 12 to 15 minutes.
- Bake until golden, about 15 minutes. Remove from oven; let rest 1 minute in tin, then transfer rolls to a cooling rack.
- Make a thick icing by whisking together remaining 2 cups confectioners' sugar and the juice. Drizzle over cooled rolls. Serve.
ORANGE SWEET ROLLS
This orange sweet rolls recipe is so dependable-I make it a lot during the holidays because it's quick and delicious. And there are never any leftovers! -Angela Sheridan, Opdyke, Illinois
Provided by Taste of Home
Categories Breakfast
Time 11h55m
Yield 12 servings.
Number Of Ingredients 13
Steps:
- In a small bowl, beat cream cheese, orange marmalade and orange juice until blended; stir in pecans. Set aside., In a large bowl, combine baking mix, sugar and yeast. Stir in warm water to form a soft dough. Turn dough onto a lightly floured surface; knead until smooth and elastic, about 5 minutes. Cover and let rest 10 minutes. Roll into an 11x8-in. rectangle. Spread cream cheese mixture 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 in a greased 13x9-in. baking dish, cut side down. Cover with a kitchen towel. Let rise in a warm place until doubled, about 1 hour. , Preheat oven to 350°. Brush tops with melted butter. Bake until golden brown, 35-40 minutes. Cool slightly in pan on a wire rack. For glaze, stir together confectioners' sugar and marmalade; drizzle over warm rolls.
Nutrition Facts : Calories 311 calories, Fat 15g fat (6g saturated fat), Cholesterol 24mg cholesterol, Sodium 445mg sodium, Carbohydrate 42g carbohydrate (17g sugars, Fiber 2g fiber), Protein 5g protein.
ORANGE DINNER ROLLS
The recipe for these orange muffin-shaped rolls was found in the food section of the Los Angeles Times, 25 Feb 2010. Preparation time does not include time needed for rolls to rise before baking.
Provided by Sydney Mike
Categories Healthy
Time 50m
Yield 24 rolls, 24 serving(s)
Number Of Ingredients 11
Steps:
- In a large bowl combine water, yeast & 1/2 cup flour, stirring to dissolve, then set aside for 5 to 10 minutes or just until yeast is activated (i.e. when mixture begins to bubble).
- While yeast is activating, in a separate bowl, combine the remaining flour & 2 1/2 tablespoons of sugar.
- With a fork work half of this flour/sugar mixture into the activated yeast, then add the shortening & egg until combined, before slowly adding the remaining flour/sugar mixture ~ At first it will be stringy, then very sticky as the flour is absorbed. Then stir in the salt.
- Move the dough to a floured surface, & with floured hands, gently knead the dough for about 5 minutes, adding ONLY as much flour to the sticky dough as needed to keep the dough from sticking to your fingers or the kneading surface. The finished dough should be tender, soft & slightly tacky.
- Preheat the oven to 400 degrees F, then well-grease 2 muffin tins (12 muffins each).
- On a well-floured surface, roll the dough into a rectangle measuring 24 inches by 10 inches.
- In a small bowl, combine the remaining 1/3 cup of sugar & the orange zest.
- Brush the dough with the softened butter, then sprinkle the orange sugar mixture over the buttered surface.
- With your hands, roll the rectangle lengthwise into a tight tube, then cut the tube into 24 (1-inch) slices, using thread if possible, as it will slice more easily & cleanly than a knife. Roll the tube one-quarter turn after each slice so that the tube doesn't begin to flatten out.
- Place each of the slices into the prepared muffin tins, then cover loosely & set aside until rolls have doubled in size.
- Bake muffin trays 1 at a time for about 8 to 10 minutes, until rolls are puffed & golden, being sure to rotate the trays halfway through for even baking.
- Cool the rolls in the tins on a wire rack slightly, then unmold & serve warm.
Nutrition Facts : Calories 105.9, Fat 3.2, SaturatedFat 1.3, Cholesterol 12.6, Sodium 100.7, Carbohydrate 17.1, Fiber 0.5, Sugar 4.2, Protein 2.1
DREAMY DECADENT ORANGE ROLLS
This uses a "sponge-method" sweet yeast dough and it rises three times: once in a near-liquid batter with about half the flour, once in a ball after kneading, and once in the final pan. A warm room will help tremendously with rising. The three hours includes rising and baking time. Juice of blood orange gives the frosting a unique color.
Provided by Lavender Lynn
Categories Yeast Breads
Time 3h
Yield 30 rolls in two 9x13 pans, approx, 30 serving(s)
Number Of Ingredients 19
Steps:
- Rolls:.
- Mix lukewarm water, yeast, and honey, stir to dissolve, and set aside.
- Heat milk over medium heat until almost boiling. Remove from heat and stir in the shortening to melt it. Allow to stand 5-10 minutes to cool to lukewarm.
- In a large bowl, mix milk (with shortening), salt, and 3 cups flour, then add yeast mixture. Beat thoroughly. Tent with a damp cloth and let rise 20 minutes in a warm place. It will be thick liquid at this stage, like pancake batter.
- Beat the eggs slightly. Add eggs, granulated sugar, 4 cups more flour, and 1 T. orange zest; mix thoroughly, then coat with flour and turn onto a floured board. Knead, sprinkling just enough flour to keep it from sticking, until dough ball can be handled without sticking to hands. Ball and return to bowl. Tent again and let rise another half-hour.
- Turn onto the board again, knead a little more, and divide in half. Flour surfaces and roll out each half, one at a time, to about 12x18 inches. Spread each with half the melted butter. Sprinkle half the brown sugar over the surface followed by pecans. (You can also add raisins, walnuts, and/or hazelnuts, and vary the amount of brown sugar.) Sprinkle with cinnamon.
- Starting from the long edge, roll up the sheet of dough with the sugar, cinnamon and nuts inside. Work the roll into a long uniform shape. With a sharp buttered knife, slice the roll into fifteen equal sections. Arrange them, spiral up, in five rows of three, in a greased 9x13 pan. (A little space between them is OK.).
- Tent and let rise until they fill the pan, about half an hour or somewhat more.
- Heat oven to 400°F.
- Bake in center of oven 22 minutes or until desired golden brown on top.
- Frosting:.
- While rolls are baking, melt butter over medium-low heat. Add orange juice directly to pan.
- Start adding powdered sugar about a cup at a time, beating with the mixer until sugar is all mixed inches.
- Remove from heat. Add orange zest and mix well. Quickly spread on rolls as soon as they are out of the oven.
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BEST HOMEMADE ORANGE ROLLS - THE STAY AT HOME CHEF
From thestayathomechef.com
5/5 (46)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.
ORANGE ROLLS RECIPE - SOUTHERN LIVING
From southernliving.com
3.7/5 (3)Total Time 2 hrs
- Combine the milk, yeast, and 1 teaspoon of the sugar in a 1-cup glass measuring cup, stirring to dissolve yeast; let stand 5 minutes.
- Combine the flour, ¼ cup of the butter, salt, orange zest, eggs, and 3 tablespoons plus 2 teaspoons sugar in bowl of heavy-duty electric stand mixer. Add the milk mixture; beat at low speed 1 to 2 minutes or until blended, using the dough hook attachment. Increase speed to medium-low and beat 5 minutes or until the dough is smooth (dough will be soft and slightly sticky). Place the dough in a greased bowl; lightly greased top of dough with cooking spray. Cover and let rise in a warm place (80˚ to 85˚F), free from drafts, 45 minutes to 1 hour or until doubled in bulk.
- Combine the marmalade, remaining 1/3 cup butter, cinnamon, and remaining ¾ cup sugar in a small bowl.
- Punch the dough down. Turn out a light floured surface; roll into a 15- x 12-inch rectangle (about ¼ inch thick). Spread the marmalade mixture over the dough, leaving a ½-inch border. Roll up, jelly-roll fashion, starting at 1 long side. Cut the dough into 15 (1-inch thick) slices, and place in a well-greased 13- x 9-inch pan with sides touching. Cover and let rise 45 minutes or until almost doubled in bulk.
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