ORANGE ROLLS…To Die For!

 I challenge you to find a better recipe than this one. Trust me…they don’t get any better!!*You can also make Cinnamon rolls or caramel pecan rolls with this dough. They take a little time, but you can make several pans, and freeze them. When I make this recipe, I triple it. It makes about 5 – 10×13 cake pans of large delicious rolls.** If you are using a 5 1/2 – 6 quart KitchenAid Mixer, you will only be able to double this recipe, or you will have a huge mess on your hands! I use the largest Tupperware bowl to triple this recipe, and a lot of arm power!

* Before freezing, frost them, cover with saran wrap, and then heavy duty foil. When thawing, remove the plastic wrap, and loosly cover with the foil. ENJOY!

ORANGE ROLLS
I usually triple this recipe
1 cup milk scalded and cooled
3 TBSP Butter
1 cup flour
3 eggs beaten
1/2 cup white sugar
1 TBSP. yeast
Beat the above ingredients together and rise for 2 hours.
Then add:
3 cups flour
1 tsp. salt
Mix that in and rise until double.
Roll out in 2 rectangles about 28×9
Spread dough with:
6 tablespoons melted butter
mixed with
1/2 cups sugar
granted rind of one orange
Roll dough cinnamon roll style and cut in 1″ sections.  I like to use sewing thread.  It works wonders.  Place in greased 9×13 inch pans.  I usually do 3 across and 5 down.  It really depends on the size you cut them.  Rise until double.  Bake at 375 degrees until done through – about 20 minutes.  Check the bottom of the rolls, and make sure they are done as well.  Every oven is different.
I glaze the rolls while still warm.
GLAZE:
One package of powdered sugar
juice of one orange
1 stick of softened butter
Add enough milk to make nice glaze consistency

This is the original recipe, and I change it up just a bit . . .

For a Complete Tutorial on how to make these fabulous rolls, go here:  Orange Roll Tutorial:

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  • Danielle - December 12, 2014 - 5:20 am

    I made a double recipe of this dough yesterday and this morning my kitchen smells delicious with the two dozen rolls I made. I got to try a few crumbs as I was packing them and they are DELICIOUS. I have way more glaze than I think I need, did I not use enough or was that recipe generous (I’m thinking I might not need to make more for the rolls that will be baked later this weekend.) Also I learned that I will need to roll them tighter so they will stick together as buns after they have “made friends” with their neighbors. LOL Thanks for a great recipe!ReplyCancel