Orange Rolls

I wanted to make something special for breakfast while we watched conference this weekend. I cut this recipe in half for my little family which still made 24 rolls. I made them the night before conference and John got up with the kids in the morning so I could have a day to sleep in. When I woke up and came downstairs ALL but the 3 rolls they had saved me had been eaten. They are that good! Another great recipe from my old roommate Lisa that I have been making over the years. They are definitely best warm out of the oven but with a 10 second warm up in the microwave they are just as juicy the next day.

orange-rollsThese are best warm. Here they are right after I put on the glaze… orange-rolls-assembleTo assemble them divide the dough into 6 balls, roll each into a circle shape, spread the filling on, cut into 8 triangles, and roll up into a crescent shape.

Orange Rolls

Ingredients

    Rolls:
  • 2 cups milk
  • 1/2 cup sugar
  • 1/2 cup oil
  • 3 teaspoons salt
  • 6 cups flour
  • 2 eggs
  • 2 packages yeast
  • 1/2 cup warm water
  • Filling:
  • 1/2 cup (1 stick) softened butter
  • 1 cup granulated sugar
  • grated peel of one orange
  • Glaze:
  • 2 1/2 cups of powdered sugar
  • juice of 1 orange

Instructions

  1. Stir milk, sugar, oil, and salt together until sugar is completely dissolved. Add 2 cups of the flour and beat well. Add 2 eggs and stir in. Dissolve the 2 Tablespoons yeast (2 packages) in a 1/2 cup warm water and add to flour mixture. Mix in the remaining 4 cups of flour.
  2. At this point you can knead with a Kitchen Aid mixer or put some flour on a pastry board or counter and knead until dough is smooth. Put dough into greased bowl and let rise until double (about an hour) in a warm place.
  3. Divide dough into 6 parts and roll each into a circle.
  4. Spread with 1/6 of the filling mixture and cut into 8 wedges like a pizza.
  5. Roll each into a crescent shape. Cover and let rise at least 1 hour in a warm place.
  6. Bake at 400 degrees for 8-10 minutes. Do not overbake! It's normal for a little of the filling to leak out. That's the nature of the beast.
  7. While rolls are baking prepare the glaze. For the glaze: The measurements don't have to be exact for this. I like to juice the orange and then add powdered sugar to my desired consistency.
  8. Brush on glaze when rolls are still warm.

Notes

Source: Lisa Poulsen

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Comments

  1. This is my same orange roll recipe…THE BEST. I think I’m going to make them this week thanks to you. YUMMMM…gosh i’m starving!

  2. I tried your rolls today and they were fabulous! I never make rolls and pretty much swear off making anything that requires the use of yeast but, they looked so yummy, I had to give them a try. However, my filling just leaked out onto my pan. What can I do to keep the filling from cooking out?

  3. I always have a little filling leak out. If you want you can cut down the butter in the filling a little bit but who wants to do that!! Just kidding. I am glad you liked the rolls.

  4. These look delicious! Did you bake them the night before too? Or bake in the morning? Thanks!

  5. @The Queens MAB,
    I made these the night before. I haven’t tried it with these but with my other cinnamon rolls and such, if you shape them and let them rise then you can put them in the fridge until the morning and bake them then.
    Christy

  6. My grandmother used to make orange rolls all the time. She rolled the dough out, sprinkled it with sugar & orange zest & rolled it up like a cinnamon roll. Then she glazed them with the orange juice, orange zest, sugar mixture when they came out of the oven. I loved them! Have been looking for a good recipe.

  7. What’s your thoughts on using a premade crescent roll type dough and just making the filling and glaze? Do you think it would work? They sound so delish, and I love me some orange rolls!

  8. @Heather, I think homemade dough always wins but I totally think your shortcut will work beautifully!

  9. 2 Tablespoons of yeast is 6 teaspoons
    2 pkg. yeast is 4 & 1/2 teaspoons, I believe

    • Christy {The Girl Who Ate Everything} says:

      Peggy,
      You’re absolutely right. I noticed that last time I made it. My roommate had written the recipe down so I didn’t want to deter from it but I always use 2 packages.

  10. going to try this with a short cut…looks good.

  11. Honestly…. I wasn’t a big fan. They didn’t taste bad, but they weren’t to die for, like I was expecting. I’m pretty sure I wouldn’t go through the three hour rigmarole again.

  12. I love these! I have made them several times already. How would I go back prepping the night before so I can put them in the over first thing? Thanks!! Love your website!