Carolyn's Orange Rolls

By Addie

"Orange rolls - very soft white flour dough with grated orange rind, butter and sugar filling. Excellent recipe for parties, always a crowd pleaser!" - Heidi

Ingredients

• 3 tablespoons active dry yeast
• 2/3 cup warm water (110 degrees F)
• 1 cup butter, diced
• 1/2 cup white sugar
• 2 teaspoons salt
• 2 cups scalded milk
• 2 egg, lightly beaten
• 6 cups all-purpose flour
• 14 tablespoons butter, softened
• 1 cup white sugar
• 3 tablespoons grated orange zest

Preparation

Step 1

1. In a small bowl, dissolve yeast in warm water. Let stand until creamy, about 10 minutes. Combine the diced butter, 1/2 cup sugar, and salt in a large bowl. Stir in the hot milk, and mix to dissolve the butter. Let stand until lukewarm.

2. Mix the yeast, eggs, and flour into the milk mixture to form a sticky dough. Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth, and let rise in the refrigerator for 8 hours or overnight.

3. Remove dough from the refrigerator 2 to 2 1/2 hours before baking. Divide the dough into halves. Roll each half out on a lightly floured surface to 1/4 inch thick rectangle.

4. Mix the softened butter, one cup sugar, and orange peel in a bowl. Spread over the dough. Roll up the dough along the long edge. Cut the rolls into one inch slices with dental floss. Place in greased muffin cups. Let rise until doubled in bulk.

5. Bake in a preheated 400 degree oven for 10 to 15 minutes, or until golden brown.
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REVIEWS:

This is a fantastic recipe! I added a glaze of 1 cup powdered sugar and 1 1/2 Tablespoons orange juice. Delicious!

Can be adapted for the bread machine by cutting all ingredient measures in half, reducing butter to 5, and reducing yeast to a little over one tablespoon. Dough is very sticky and needs additional flour when turned out after dough cycle. Worth every amount of work. Very tasty!

These turned out great! A nice change from the usual cinnamon rolls. I also made icing and drizzled over top. I made the dough in the bread machine - I have a small machine and so cut the recipe in thirds, but still needed 6 tbsp butter and 1/2 cup sugar to fully cover the rolled out dough. Will definitely make again.

An extremely soft dough making it hard to handle, but worth it as the rolls are delicious. I drizzled a little powdered sugar and orange glaze over them, took them to a family Easter brunch and they were gone in fifteen minutes.

These rolls are so delicious. The delicate orange flavor makes a nice counterpoint to the richness of the buttery dough. Almost like eating cotton candy, they are so tender! I iced them with the Orange Cream Cheese Frosting, from this website, and they are irresistible. I will also use this recipe for cinnamon rolls and dinner rolls. Outstanding!

Yum! I made these when I made Cinn rolls. Just about the same prep work. Very tasty. I hadn't been able to get the right filling for orange rools before.

I thought I couldn't bake. This recipe is so good and even I can do it, (that says a lot)! I top these rolls with orange frosting and even at four dozen, they never last more than one day!!!

These are very good. I did change the process the ingredients stayed pretty much the same. I did have to add 4 cups of flour for the dough to come together which is a lot! And I also doubled the zest called for. After mixing the flour with the yeast mixture I kneaded the dough for 8 minutes until it was smooth. Then I let the dough rise outside of the fridge covered with a towel for 1 1/2 hours. Deflate the dough, separate into 2 equal portions, roll out spread butter mixture on the dough, roll up and cut. Then I placed them in the fridge for the night covered with plastic wrap, in the morning I took the rolls out and set them on the counter for about 30 minutes while the oven preheated. Then baked. I did this because I did not want to get up so early to roll out the dough and let it rest. It worked perfectly the way I did it. I did not get 30 rolls because I cut them much thicker than called for. I got 22 large rolls. For a frosting I creamed together an 8oz cream cheese and 1/2 c butter (both softened) added 1 teaspoon orange extract, 3 tablespoons Orange Juice and 2 c powdered sugar. Then thinned it down with additional oj. The icing was really good on these!

I tried several methods and the original recipe is the best method. I ended up baking them in round cakes pans instead of muffin pans and found them to be much better that way. I wanted to be able to serve them at a party for 36 women hot out of the oven so the method I finally came up with was to bake them off and then freeze them. I reheated them for about 25 minutes at 325 and then iced them with a basic powered sugar icing,(powdered sugar, vanilla & milk). It was alot of work to make that many rolls but it was so worth the effort. The look on the faces when they took that first bite was like they had just arrived in heaven!! I am still hearing from the women about them. Freezing them is a wonderful way to be able to have them often and they were just as if they had just come fresh out of the oven. Make them for your family and freinds and just watch the reaction!!! A cooks dream!!! Note: I always have to add quite a bit of flour.

Followed recipe exactly, delicious and light, but I would have preferred more orange flavoring.

I am new to making sweet rolls but these turned out fantastic! The first time I made this recipe, I made them according to the recipe except for that in the morning after I got them out of the fridge, I didn't wait 2 hours for it to come to room temperature. They warmed up quickly on their own from the warmth of my hands as I patted out the dough. They were very moist and tender, just the perfect texture. The second time I made them, the only thing I did different was that I did not let them rise in the fridge for 8 hours. I didn't have time because company was coming over, so I let it rise in a warm spot for an hour, then shaped the rolls and let them rise again for thirty minutes. They turned out amazing! I will use this recipe from now on...no need to look any further for a sweet roll recipe. FYI: you can use this recipe to make wonderful cinnamon rolls, lemon rolls, whatever flavor you are in the mood for! You can also make a simple glaze with powdered sugar, flavoring, water and a little butter or margarine.

So good! I love the dough! I made 2 dozen rolls though and baked them in 2 9x13 glass dishes. These were so light and moist and tasty!!

Halved and made in bread machine. Yummy!

This is a keeper recipe..I agree it should say OVERNIGHT rolls..I too said "SHOOT..I did not want these ready tomorrow!!" so I used more flour..and made 1/2 the batch this am...and the other 1/2 will be tested tomorrow to see if there is any difference in taste or texture...made them small by rolling out much larger and then rolling tightly..LOTS of flavor! baked in round cake pan...LOOKED beautiful when plated and frosted...everyone loved them!

This needed more flour, DON'T let the dough just be sticky, add more flour. If you don't add more flour then the dough is extremely difficult to work with because it's too soft. The orange is a nice change from cinnamon. I made an orange glaze with orange juice and powdered sugar to go over the top. I prefered this cold rather than warm.

I scaled this to 24 servings. I think most yeast dough recipes don't get the flour proportions correct when you scale them smaller, and I had to add a good bit more flour to get a dough that held together (but was still very soft). I thought it might be hard to work with, but the butter keeps it from sticking to everything. After rising, I rolled it out, spread the filling on it and formed a log and sliced with dental floss. I ended up with 12 rolls. I let the formed rolls rise in the refrigerator overnight, in the morning took them out 30 minutes before baking and baked them. I used a cream cheese icing. Delicious!

Delicious. I love this as a nice, fresh, spring/summery alternative to Cinnamon Rolls. The dough is great to work with too. Extremely soft and fluffy and delicious.