ORANGE ROLLS...To Die For!
>> Thursday, May 1, 2008 –
BREADS and ROLLS
I challenge you to find a better recipe than this one. Trust me...they don't get any better!!*You can also make Cinnamon rolls or caramel pecan rolls with this dough. They take a little time, but you can make several pans, and freeze them. When I make this recipe, I triple it. It makes about 5 - 10x13 cake pans of large delicious rolls.** If you are using a 5 1/2 - 6 quart KitchenAid Mixer, you will only be able to double this recipe, or you will have a huge mess on your hands! I use the largest Tupperware bowl to triple this recipe, and a lot of arm power!
* Before freezing, frost them, cover with saran wrap, and then heavy duty foil. When thawing, remove the plastic wrap, and loosly cover with the foil. ENJOY!
* Before freezing, frost them, cover with saran wrap, and then heavy duty foil. When thawing, remove the plastic wrap, and loosly cover with the foil. ENJOY!
ORANGE ROLLS
I usually triple this recipe
1 cup milk scalded and cooled
3 TBSP Butter
1 cup flour
3 eggs beaten
1/2 cup white sugar
1 TBSP. yeast
Beat the above ingredients together and rise for 2 hours.
Then add:
3 cups flour
1 tsp. salt
Mix that in and rise until double.
Roll out in 2 rectangles about 28x9
Spread dough with:
6 tablespoons melted butter
mixed with
1/2 cups sugar
granted rind of one orange
Roll dough cinnamon roll style and cut in 1" sections. I like to use sewing thread. It works wonders. Place in greased 9x13 inch pans. I usually do 3 across and 5 down. It really depends on the size you cut them. Rise until double. Bake at 375 degrees until done through - about 20 minutes. Check the bottom of the rolls, and make sure they are done as well. Every oven is different.
I glaze the rolls while still warm.
GLAZE:
One package of powdered sugar
juice of one orange
1 stick of softened butter
Add enough milk to make nice glaze consistency
This is the original recipe, and I change it up just a bit . . .
>
Share
Share
O Mom...I love your orange rolls!!! Will you make me some. I don't have your touch to make them the way you do. They wouldn't be the same! Luv Ya Tons! Shan
These rolls look so great. Is there a certain brand of yeast that works the best? What type and brand of yeast did you use?
WOW!!! They look so sinfully delicious!
These are making me drool!Thanks for posting this recipe.
Oh, man do those look good!!! Unfortunately I haven't beaten my fear of yeast yet!
~ingrid
These orange rolls look scrumptious!
These look absolutely perfect.
Your rolls look incredible, and the orange flavor sounds great!
Please let us know what kind of yeast you used. I'm a new baker and I always thought that you have to let the active dry yeast to bloom in warm water before using it. It would benefit us a lot if you let us know what brand and what kind of yeast you used. Thanks!
May I know what kind of yeast you used for this? I noticed you didn't have to bloom it in warm water. Thanks.
Hi,
The yeast I use is:
Red Star Quick rise
or
Fleischmann's Rapid Rise.
*You don't have to use the Quick Rise, but I'm always in a hurry, and it rises faster.
Be sure that when you add your scalded milk that it is very warm...not hot, or you will kill the yeast.
If you are unsure with this method, simply use 1 cup of warm water 120 degrees, and gently stir the yeast into this water, along with 1/2 tsp. of sugar. Let rise in bowl until bubbly and risen. Then once the yeast is ready, add that bowl of yeast/water/sugar mix to the first mixture as the recipe states. You will have to compensate slightly with a bit more flour. Your dough should be soft, but not so sticky you can't roll it out. If you have any more questions, please leave another comment, and I will try to answer.
I like the dryer idea, but beware of the new stick in Dryer Bounce fabric softener... I think maybe it might flavor the dough!
Jonna! We just tried these famous orange rolls!!!! They are sooooooooo good! Justin's never been happier with something that I've baked before! Thanks for the recipe!