Orange Rolls and Dinner rolls

I’m grateful . . .

for all of you who read and follow this blog, leave sweet comments, email me and pin recipes.

I’ve been asked many times . . . “What is your favorite recipe?”

Well,

I believe that if I could only keep one “sweet” recipe on this blog,

it would be . . .

Orange Rolls.

Why Orange Rolls?

They make people happy!

Put a nice warm glazed Orange roll in someones hand, and watch a smile appear from ear to ear.

If Orange Rolls aren’t “your thing,” you can make Cinnamon rolls instead.

Sometimes I make a pan of each, and both pans vanish instantly.

For Cinnamon rolls, I use the same roll recipe.  I roll the dough out and spread a generous amount of melted or softened butter over the top of the dough.  Sprinkle a very generous amount of brown sugar over the butter.  Sprinkle a generous amount of cinnamon over the brown sugar.  Top that with a handful of raisins and Roll.  I’ve even had Cinnamon rolls with Chocolate Chips and and toffee bits and that is over the top delicious as well.  If I made those in this home, my husband wouldn’t touch them!  ugg.

I’ve posted this recipe before, but you asked and I answered.  It’s also nice to get a chance to re-do old pictures that really stink!  Slowly but surely, I hope to get rid of all the pictures that I posted, when this blog first began.  Sometimes I don’t feel that I’ve learned one thing, until I view some of the oldie goldies.

 I read and study my camera and articles on photography, and magically I’ve forgotten everything the next day!

This dough is versatile.

You can also skip the “sweet” and just make dinner rolls . . . or both like I did yesterday.

The bread dough has doubled, and is now ready to roll!

I wanted dinner rolls to go with the Chicken Pot Pie Crumbles.

I went ahead and prepped for the orange rolls.

I threw a few punches into the bowl of dough.

I stole just enough dough, for a pan of Crescent style rolls.

Roll it out into a big circle and brush with melted butter.

With a pizza wheel, cut the dough in half horizontally then vertically.

Make sense.

You have 4 sections now.

Cut each of those sections into 3 sections = 12 sections.

Start rolling from the wide end to the pointed end.

Make sure that the end of the point is on the bottom of your roll.

Very important!

I place 12 rolls on a greased cookie sheet and brush with a bit of melted butter.

 Cover with a clean kitchen towel.

Place in a warm area to rise and double in size.

FYI:  I doubled the recipe below and got 12 dinner rolls and 3 pans of Orange rolls.

Now . . . on to the Orange rolls.

Take 1/2 of the dough that is left in the bowl.

Roll it out into a large oblong shape.

Spread with your butter/sugar/orange rind mixture.

Make sure that if you double the dough recipe . . . you also double the orange glaze as well.

I sprinkle the glaze with Cinnamon and also coconut for my husband.

It’s good!

Let’s roll.

Note:  I actually rolled this starting on the long end . . . even though the picture is a bit deceiving!

Start rolling on the long end.

See all those finger marks across the top of the roll?

That’s where I pinched all the seams together . . . tightly.

I also do all my cutting with plain ol sewing thread.

It cuts perfectly.

My cuts are about 1 1/4 inches thick.

I like to place 12 rolls in my greased pan.

If you doubled the recipe below, you must repeat the whole procedure with the other half of the dough!

It’s COLD today in Idaho.

Crank up you heat or turn the fireplace on.

I cover the pans with clean kitchen towels and place them in front of the fireplace.

It makes for a quick rise.

FYI:  The pan on the floor is the first shaped pan of rolls – the dinner rolls.

It started out in front of the fire . . . but got bumped to the floor when the others rolled in.

Let the rolls DOUBLE IN SIZE.

Heat the oven to 350 degrees when the first pan of rolls is ready.

In my case, the dinner rolls are ready to bake first.

When the rolls come out of the oven, brush them with a bit more melted butter.

Oh yum.

Try not to eat more than one.

Keep moving . . .

Oh . . . Orange Roll heaven!

Hopefully you’ve made your Confectioners icing while the rolls were rising.

You MUST glaze the rolls hot from the oven.

The icing will sink down into the rolls and they will be over the top delicious.

Now,

You have a pan of dinner rolls and 3 pans of Orange rolls or Cinnamon rolls.

You can’t eat them all by yourself!

Give them away . . . quickly . . . nobody will refuse them . . . I promise.

There you have it,

my favorite “sweet” recipe.

For a full picture tutorial with somewhat crappy pictures . . . Click on ORANGE ROLLS.

Below is the original recipe, but I make a few changes.

Check out the full tutorial for those changes.

ORANGE ROLLS
I usually triple this recipe
Ingredients:
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 top of 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 – beat until nice & smooth.
This is the original recipe, and I change it up just a bit . . . follow the picture tutorial for exactly what I do.

  • debbie - January 14, 2013 - 3:58 am

    Howdy…
    At what point do I freeze the rolls? After-or-Before they’ve been baked? After-or-Before they’ve been glazed? After-or-Before they’ve risen? Once they are removed from the freezer, how do I treat them…defrost on the counter, or straight from from the freezer-to-oven to bake, straight to the fridge, etc? (It might help to insert a note in the written recipe so novices like me would know when to put them in the freezer and how to handle them once they’re ready to eat.)

    Also, LOVE your photos. Boy, some of them are so crisp and clear I just stare at them and look at every detail. Really fabulous photo work that just makes everything “POP!” on your website. I always look forward to the photos on your site. We eat with our eyes first, right?

    Thanks for your help. Continued success…

    debbie in NHReplyCancel

  • Sara Jessica - January 21, 2013 - 6:47 am

    That’s a very creative recipe, looks like the perfect appetizer or desert.ReplyCancel

  • ann - January 27, 2013 - 8:34 am

    Do you have to proof the yeast first before beating everything together?ReplyCancel

  • Averie @ Averie Cooks - January 30, 2013 - 12:02 pm

    Those orange rolls look crazy good and they are so neat, perfectly laid out in the pan, they are almost too pretty to eat. Almost 🙂 Pinned!ReplyCancel

  • Lisa - February 8, 2013 - 10:09 pm

    Hello! This recipe sounds amazing, and I can’t wait to try it! Could you please clarify about the yeast? Do you need to proof it, do you actually just mix all those ingredients together, as it says in the directions?ReplyCancel

    • Get Off Your Butt and BAKE! - February 9, 2013 - 1:31 pm

      Hi Lisa,

      You can do as the original recipe is posted, or do as I sometimes do.

      Sometimes I proof the yeast in 1 cup of very warm water to which I’ve also added 1 teaspoon of sugar.
      When I do it this way, I decrease the amount of liquid by 1 cup as well. The rise time seems to be quicker when I do it this way.

      JonnaReplyCancel

  • Marlene - February 24, 2013 - 6:38 pm

    IF YOU USE THE WATER METHOD WHAT WOULD U USE THE MILD INSTEAD,BEEN AS THA IS THE ONLY LIQUID ?ReplyCancel

  • lisa@ Cooking with Curls - May 11, 2013 - 6:43 am

    Oh my gosh those look so yummy!!! I will need to give those a try:)ReplyCancel

  • Jacque Brake - October 22, 2014 - 11:22 pm

    Thank you for this wonderful recipe! I have made the crescent rolls and orange rolls about 4 times now and they have turned out perfect every time! Love it when you find a recipe keeper like that! You ROCK!!! 🙂ReplyCancel