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Orange Rolls

Course: Breads & Rolls
1st Gen Author: Janene Jensen

Ingredients

Rolls

  • 1/4 cup warm water
  • 1 pkg dry yeast
  • 1 cup milk scalded
  • 1/4 cup shortening
  • 1/3 cup sugar
  • 1 tsp salt
  • 5-5 1/2 cups sifted flour
  • 2 eggs beaten
  • 2 tbsp grated orange peel
  • 1/4 cup orange juice

Orange Filling

  • 1/2 cup sugar
  • 1/2 cup chopped walnuts
  • 1 tbsp grated orange peel
  • 1/4 cup melted butter

Orange Icing

  • 1 tsp orange peel
  • 2 tbsp orange juice
  • 1 cup sifted confectioners sugar

Instructions

Rolls:

  • Dissolve the yeast in the warm water (105 to 115 degrees); set aside.
  • Scald milk. (Scalding is cooking a liquid to just below the boiling point.)
  • Add shortening, sugar and salt. Cool to lukewarm.
  • Place in mixing bowl. Stir in about 2 c of the flour and beat well.
  • Add eggs and mix well.
  • Stir in yeast, orange peel and juice and remaining flour (or enough to make a soft dough).
  • Cover and let rest 10 minutes.
  • Turn dough out on a lightly floured surface.
  • Knead until smooth and elastic, about 8 to 10 minutes.
  • Or place dough in mixer and, using the dough hook, mix until the dough is smooth and elastic.
  • Place dough in a lightly greased bowl, turning once to grease surface.
  • Cover bowl and let rise in a warm place until doubled, about 2 hours.
  • Punch down, cover and let rest 10 minutes.
  • Divide dough in half. Roll each half to a 12×9 inch rectangle, 1/4 inch thick.
  • Spread each with filling.

Orange Filling:

  • Combine all ingredients.
  • Spread filling on dough.
  • Roll up dough like a jelly roll.
  • Seal edged and cut in 1 inch slices.
  • Place rolls on a slightly greased cookie sheet or muffin tins.
  • Cover and let rise until double
  • Bake at 400 degrees for 12 minutes
  • Makes 24 rolls

Orange Icing:

  • Combine all ingredients.
  • Stir until smooth.
  • Icing may e drizzled over hot or cool rolls.

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