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Orange Sweet Rolls

January 9, 2011 By Steph 7 Comments

I have been trying to master cinnamon rolls for who knows how long now.  It seems an impossible task to get them with just the right ooey-gooey factor.  It’s seriously keeping me up at night. ;) So I decided to go a different route this time and make some killer Orange Sweet Rolls.  These did not dissapoint.  They taste just like they are titled.  Orangy, sweet soft rolls.  I kept the drizzle simple with just a mixture of powdered sugar and fresh orange juice.

Have an awesome week!

Orange Sweet Rolls

makes about 24 smaller sized orange rolls

For the Dough:
1 cup milk
1/2 cup butter
1 pkg yeast
1/4 cup warm water
1 tablespoon sugar
1/2 cup sugar
1/2 teaspoon salt
2 eggs
4-5 cups all purpose flour (may need a bit more)

Orange-Butter for the inside of the rolls
Mix together until well blended:
1/2 cup softened butter
1 cup granulated sugar
1 tablespoon fresh orange juice
zest from 2 large oranges

In a small saucepan, melt the butter with the milk. Set aside to cool. Using a mixer, add the package of yeast, the warm water and 1 tablespoon of sugar and let it sit until bubbly and foamy, about 5 minutes. Add the 1/2 cup of sugar, salt, eggs, cooled milk/butter mixture and half the flour. Mix until smooth. Add remaining flour and any more extra flour until dough is just slightly sticky. It will become less sticky when kneading it. So don’t add too much or your dough will be tough. Knead for about 5-7 minutes. (I use the mixer to do this, but you can do it by hand if you want) Transfer to a glass bowl that has been sprayed with non-stick spray, cover and leave in a warm place to rise double in size. Punch down and let rise again. Divide the dough in half and transfer the dough to your counter that has been sprinkled with flour. Roll out half of the dough into a large rectangle about 1/2 inch thick. Spread half of the orange butter mixture onto the dough and spread evenly all the way to the edges. Roll your dough up lengthwise and pinch the edges to seal. Using a sharp knife or dental floss, separate the dough into 12 rolls and place on a cookie sheet that has been sprayed with non-stick spray. Repeat with the other half of the dough. Cover and leave in a warm place to rise double in size. Cook for about 15 minutes at 350 degrees until just lightly golden. Drizzle with a simple glaze of powdered sugar and fresh orange juice and enjoy!

Steph xoxoxo

Filed Under: bread, breakfast, rolls

Homemade Rolls

March 17, 2008 By Steph 10 Comments

If you could only smell the wonderful aroma of these soft, buttery rolls. There is nothing like a homemade roll. This is my Mom’s recipe. She is an amazing cook, always has been. If only I could cook as half as good as she does, I would feel so fulfilled. Growing up, she always made these amazing, soft, warm, buttery rolls. Fresh hot out of the oven, they are so amazingly wonderful. They really are good as leftovers as well, but they are truly best fresh and hot out of the oven. I always make these for holiday meals, or just when I’m feeling like I need a comfort, because these definitely do the trick! To make the dough, it really doesn’t take a lot of time, but the whole process does take quite a lot of time because you let it rise 3 times. But trust me, it is worth the time it takes!

Mom’s Homemade Rolls

3 3/4 cup flour
1/4 cup warm water
1 pkg yeast
1 tablespoon sugar
1/4 cup sugar
3/4 teaspoon salt
1 cup milk
1/3 cup butter
1 egg

Dissolve yeast in the 1/4 cup warm water and the 1 tablespoon sugar. Let sit until it gets foamy on the top. In a small saucepan, warm the milk and butter just until the butter melts. Pour into mixing bowl, (I use my KitchenAid), and add the yeast mixture. Add egg and half of the flour, the salt and sugar and beat in the mixer until well blended. Add remaining flour. Add the kneading hook and knead on the highest setting for 5-7 minutes. (You can also do this by hand.) Place in a well greased bowl, cover with a towel. It rises best when in a warm place, I usually just heat my oven to 200 degrees and place on top of my stove. It does the trick perfectly. Let the dough rise until doubled in size, approximately 1-2 hours, depending on how warm the environment is. Punch down the dough with your fist, re-cover with the towel, and let rise again until doubled in size, another 1-2 hours. Take the dough out of the bowl, and place on a floured surface. Cut the dough in half, set the other half aside and roll the dough out in a circular shape with a rolling pin to about 1/2 inch thickness. Butter the top of the dough using softened butter. Using a rolling pin, or a sharp knife, cut the dough into 4ths, and then cut those 4ths into 3rds. They should now be triangular in shape. (Like a pizza or pie.) Roll from the biggest end to the littlest end, so it now looks like the same shape as a croissant. Repeat with the other half of the dough. Place on a cookie sheet and re-cover with a towel and raise again until doubled in size, another 1-2 hours. Bake in a pre-heated 350 degrees for 10-12 minutes, or until browned. Butter the tops of the rolls with melted butter. Enjoy!
Makes approximately 2 dozen rolls, depending on the size.

Filed Under: bread, rolls