Orange Dinner Rolls
Tender sweet yeast rolls with a orange flavor. My grandmother used to make orange rolls once in awhile and they were so good. We never wrote down the recipe but these are pretty close, they just needed a little more orange flavor. I think she used orange juice in the frosting and I totally forgot to do that. I was so excited this weekend, I went to Kentucky to visit family and while there we went to a couple of flea markets. I have been looking for a pan for over 20 years like the one my grandmother used to make her scalloped potatoes and chop suey in. I finally found one! It is the next size up from hers but I don’t care, I finally found one!!! I’m not even sure what it is made from, aluminum I think. Once I get it cleaned up I’ll post a pic of it. Orange Dinner Rolls Author: Mary Ellen Prep time: 30 mins Cook time: 20 mins Total time: 50 mins Serves: 2 dozen 1 cup lukewarm water 1 packet active-dry yeast 3 1/4 cups (13.8 ounces) flour, divided, plus additional for kneading 2 1/2 tablespoons plus 1/3 cup sugar, divided 2 1/2 tablespoons shortening, at room temperature 1 egg, at room temperature 1 teaspoon salt 3 tablespoons softened butter 3/4 teaspoon finely grated orange zest 1 cup lukewarm water 1 packet active-dry yeast 3 1/4 cups (13.8 ounces) flour, divided, plus additional for kneading 2 1/2 tablespoons plus 1/3 cup sugar, divided 2 1/2 tablespoons shortening, at room temperature 1 egg, at room temperature 1 teaspoon salt 3 tablespoons softened butter 3/4 teaspoon finely grated orange zest In a large bowl, or in the bowl of a stand mixer, combine the water, yeast and one-half cup flour, stirring to dissolve. Set aside just until the yeast is activated (the mixture will begin to bubble), 5 to 10 minutes. While the yeast is activating, combine the remaining flour and 2 1/2 tablespoons sugar in a separate bowl. With a fork (if working by hand), or using a dough hook, work half of the flour/sugar mixture into the activated yeast, then add the shortening and egg until combined. Slowly add in the remaining flour/sugar mixture (the mixture will at first be stringy, then very sticky as the flour is absorbed). Stir in the salt. Move the dough to a floured surface. With floured hands, gently knead the dough (it will be sticky at first) about 5 minutes, adding flour as needed just to keep the dough from sticking to your fingers or the kneading surface. The finished dough will be tender, soft and slightly tacky. Heat the oven to 400 degrees. On a well-floured surface, roll the dough into a rectangle measuring 24 inches by 10 inches. 6. In a small bowl, combine the remaining one-third cup sugar with the orange zest. Brush the dough with the softened butter, then sprinkle over the orange sugar mixture. Roll the rectangle lengthwise into a tight tube (as when rolling cinnamon rolls). Cut the tube into 24 (1-inch) slices, using thread if possible (the thread will slice more easily and cleanly than a knife). Roll the tube one-quarter turn after each slice to keep the tube round; otherwise, it will flatten from all the slicing. Place each of the slices into a well-greased muffin tin (the tins must be well-greased or the finished rolls will stick to the bottom). Cover loosely and set aside until the rolls double in size. Bake the muffin trays 1 at a time, until the rolls are puffed and golden brown, about 8 to 10 minutes. Rotate the trays halfway through for even baking. Cool the rolls slightly, then unmold. Serve warm. Adapted from Morrison's Rogue River Lodge In a large bowl, or in the bowl of a stand mixer, combine the water, yeast and one-half cup flour, stirring to dissolve. Set aside just until the yeast is activated (the mixture will begin to bubble), 5 to 10 minutes. While the yeast is activating, combine the remaining flour and 2 1/2 tablespoons sugar in a separate bowl. With a fork (if working by hand), or using a dough hook, work half of the flour/sugar mixture into the activated yeast, then add the shortening and egg until combined. Slowly add in the remaining flour/sugar mixture (the mixture will at first be stringy, then very sticky as the flour is absorbed). Stir in the salt. Move the dough to a floured surface. With floured hands, gently knead the dough (it will be sticky at first) about 5 minutes, adding flour as needed just to keep the dough from sticking to your fingers or the kneading surface. The finished dough will be tender, soft and slightly tacky. Heat the oven to 400 degrees. On a well-floured surface, roll the dough into a rectangle measuring 24 inches by 10 inches. 6. In a small bowl, combine the remaining one-third cup sugar with the orange zest. Brush the dough with the softened butter, then sprinkle over the orange sugar mixture. Roll the rectangle lengthwise into a tight tube (as when rolling cinnamon rolls). Cut the tube into 24 (1-inch) slices, using thread if possible (the thread will slice more easily and cleanly than a knife). Roll the tube one-quarter turn after each slice to keep the tube round; otherwise, it will flatten from all the slicing. Place each of the slices into a well-greased muffin tin (the tins must be well-greased or the finished rolls will stick to the bottom). Cover loosely and set aside until the rolls double in size. Bake the muffin trays 1 at a time, until the rolls are puffed and golden brown, about 8 to 10 minutes. Rotate the trays halfway through for even baking. Cool the rolls slightly, then unmold. Serve warm. Adapted from Morrison's Rogue River Lodge Each roll: 126 calories; 2 grams protein; 22 grams carbohydrates; 1 gram fiber; 3 grams fat; 1 gram saturated fat; 13 mg. cholesterol; 10 grams sugar; 101 mg. sodium. Maybe you’d like to try our recipe for? Irish Blaas Candied Orange Pecan Rolls Apple Pecan Ooey Gooey Butter Cake