I made Orange Rolls! Just look at that “hurricane” of goodness in that picture (you know, because of the spiral). Yes, that is exciting because I have been wanting to make these on Conference Sunday for years and just never did. Since our daughter and her little family have temporarily moved in–coming back home to North Carolina–I had a few more mouths to feed and the timing was just right.
The bread portion of this recipe is just my favorite. I originally shared it on our old blog.
Next, I needed to find just the right filling and glaze, so I went to Google and found just what I needed. The perfect combination for my bread base.
This is just pure sweet roll heaven right here. I know. I am gushing, right? Can’t help myself. You will understand when you take your first bite.
I am so glad to combine these two recipes and have them on the Internet forever. One of them is handwritten on the back of a page in my family cookbook, and if anything were to happen to this book I would be up a creek without my favorites.
Hope you enjoy making and eating these as much as we do. This is a big recipe, so you might want to use half of the dough for the orange rolls and use the other half for dinner rolls or homemade bread. We made rolls. Those didn’t last long either.
Orange Rolls
- April 9, 2020
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Ingredients
- 4 tablespoons yeast
- 2 teaspoons + 1 1/3 cups sugar, divided
- 1 cup warm water + 4 cups water, divided
- 14 cups all-purpose flour
- 1/2 cup instant powdered milk
- 3 large eggs, beaten
- 4 teaspoons salt
- 1 cup butter, melted
Directions
- Step 1
- Combine yeast, 2 teaspoons sugar, and 1 cup warm water–110-115 degrees F. and set aside (use a medium bowl because this will overflow a small one. Trust me.)
- Step 2
- In a large bowl mix 4 cups flour, 1/2 cup instant powdered milk, 4 cups water, 1 1/3 cups sugar, 3 beaten eggs and 4 teaspoons of salt.
- Step 3
- Mix in 1 cup melted butter. Add in yeast mixture and mix well.
- Step 4
- Stir in 10 cups of flour. This will probably be really sticky so you could add in a cup or so more of flour. Just remember you will be kneading this so you will be incorporating more flour then.
- Step 5
- Dump onto floured surface and knead for about 5 minutes. Place in a large, lightly greased bowl cover with a cloth and let rise until doubled.
- Step 6
- Punch down and divide dough in half. Roll out half of dough into a large rectangle, about 1/4 to 1/2 inch thick.
- Step 7
- At this point you can make cinnamon rolls or orange rolls (see next recipe).
- Step 8
- Use the other half of the dough to make bread or rolls and bake them at 350 degrees F. Bread–30-40 minutes, rolls–15 minutes.
Orange Roll Filling & Glaze
- April 9, 2020
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Ingredients
- 5 tablespoons melted butter, divided
- 1 or 2 teaspoons cinnamon
- 1/3 cup sugar
- 1 or 2 tablespoons orange zest
- 2 cups powdered sugar
- 3 tablespoons orange juice
Directions
- Step 1
- Preheat oven to 350 degrees F.
- Step 2
- Brush dough rectangle with 3 tablespoons melted butter..
- Step 3
- Combine sugar, cinnamon and orange zest and sprinkle over buttered dough.
- Step 4
- Starting with long side of rectangle, roll dough tightly, working from one end to the other end horizontally, and back again. Pinch the ends to close.
- Step 5
- Using a sharp, thin knife (or un-flavored dental floss), cut the roll in half, then half again. Cut each of the 4 sections into thirds.
- Step 6
- Place rolls in a lightly greased baking pan–I used a bakers’ half sheet pan– and bake for 12-14 minutes at 350 degrees F. Or until desired state of golden is reached. I prefer my rolls to have a lighter gold color.
- Step 7
- Let the rolls cool for just a little bit because you want to glaze them while they are warm. If they are too hot the glaze will melt completely and “disappear”.
- Step 8
- Whisk together the powdered sugar, orange juice and remaining 2 tablespoons melted butter and drizzle over warm rolls.
- Step 9
- Store leftovers–if any–in an airtight container.
Filling & Glaze source from Butter with a Side of Bread.
