ORANGE ROLLS TO DIE FOR – PICTURE TUTORIAL – You can do it!

I’m probably going to use my picture allottment in this one post, but it will be worth it.  You see, these are not difficult, just a bit time consuming.  Because of the time involved, I always three times the recipe, and I have a few tricks and changes to the original recipe, that I will share with you.  Maybe this will give you the incentive you need, to dive in and make your own beautiful rolls.
Lets get started:
Trust me…..they really are scrumptious
Maybe not to die for – but close!
Orange roll picture updated!
Old picture.
One recipe will make a large 9×13 cake pan…and a bit more.
It really depends on how big you make your rolls.
I three times the recipe, and made 4 pans.
One of my pans is extra large, so it’s almost like five pans.
One of the things I do differently from the original recipe,
 is rise the yeast in it’s own bowl.
The recipe calls for 1 TBSP Active yeast.
I tripled this recipe, so I used 3 TBSP Active Rapid Rise yeast.
I added this yeast to 1 cup of very warm water + 1 tsp. sugar.
*I still use the same amount of milk that the recipe requires, I just add a bit more flour to compensate for the extra liquid that I used.
If you are making a single recipe,
 you will use 1 TBSP yeast to 1/3 cup warm water  + 1/2 tsp. sugar
Mix this together and let rise like this.
It bubbles and rises quite quickly.
If your yeast doesn’t do this…..start over, because you killed the yeast.
One email asked:  Why did I kill the yeast?
The water was too warm, or the yeast was old.
The water needs to be quite warm to the touch, but NOT HOT!

 

 

Combine your scalded but cooled milk,
What’s scalded you ask?
Put your milk in a pan on top of the stove.
Turn to medium heat.
Let the milk get very warm….almost to a boil…..but don’t let it boil!
Remove from heat and let cool down while you prepare:
The melted butter, beaten eggs, sugar, and flour in a very large bowl.
  I use a Tupperware bowl, with a great lid that seals well.
I use a big Wire Whip.

 

When that mixture is combined,
I then add my yeast that has risen beautifully!

 

If your yeast hasn’t risen beautifully……..then don’t add it.
Try, Try again!

 

Now….I have added my yeast.
I also use my wire whisk to mix this in GENTLY!

 

Now you can follow the recipe as outlined,
add your 1 cup flour and let rise for 2 hours,
 or you can do as I do:
I don’t wait the two hours…..I’m not patient enough!
I begin adding that 1 cup, then another cup with a Wire Whisk.
See…..
Eventually it becomes too thick for my Wisk.
I then use my Old Oster Mixer….remember I’ve talked about this thing before.
Why do I use this, instead of my Kitchen Aid?
I can put my very, very large bowl under the beaters.
This is why I can 3 times the recipe!
The largest Kitchen Aid Mixer….just can’t handle this much dough.
I continue adding the flour.
Note:  When you use a mixer of any sort, you tend to need a bit more flour,
than the recipe states.
*Remember I also used 1 cup of extra liquid…..I will need More flour to compensate!
I can’t tell you exactly how much…I think it differs each time.
Sometimes it depends of the season, the warmth or humidity of my house.
Really…it does make a difference.
I add flour until it it a nice soft, but not sticky dough.
The dough will begin to pull away from the sides of the bowl,
when you have enough flour.
Remember:
You can always add more, but you can’t take it away!
Don’t use too much flour.
You just want a nice soft dough, that doesn’t stick all over your fingers and hands!

I turn my mixer to low, so that I don’t over beat this dough.

You want it light and fluffy…..not chewy like pizza dough.
See….I can form my soft dough into a nice big ball.
The sides and edges of the bowl are pretty clean.
When your dough is ready,
oil or grease the sides of your bowl slighly.
Cover with a lid if you can.
If not, I would use greased Saran Wrap….not just a towel.
You don’t want your dough to dry out.
*I use the dryer technique…..really I do!
A great Chef taught this to me.
You can only do this, if your dough is in a bowl –  with a well sealed lid!
I toss 3 or 4 big clean bathroom towels in the dryer.
Close the door, and turn your dryer on, until it get hot.
Open the door,
Put that big bowl of covered dough on top of those warm towels.
Shut the door of your dryer.
DO NOT TURN YOUR DRYER ON….just let the dough rise in that warm dryer.
I promise you….it works wonders!
I will show you how well it works….in a minute or two.
I should have taken a pic of the dryer…..didn’t think!
note: You want this dough to rise double the size you start out with.

 While your dough is rising…..you must keep working.

There’s no time for slacking!
Lets prepare the gooey glaze for the inside of the rolls.
This is what makes them “Orange Rolls.”
* This is another thing I do a little differently.
I make extra glaze.
Use 1 stick (1/2 cup) of butter per recipe.
I tripled mine, so I need three squares of butter.
Melt the butter.
While it’s melting, zest your orange or oranges.
For a single recipe, just use one orange.
For a Triple…..I used the zest from two oranges.
Be careful to only get the Orange from the Orange!
Don’t zest down to the bitter white stuff.
Use a gentle touch when grating, so that your pieces are not too large.
When you have finished zesting…..add this to your melted butter
I am adding the zest of two oranges.
Add the sugar, and mix well.
Cover this and set aside for later.
Now…..
Squeeze that fabulous juice from your oranges.
I use this funky little device.
If you don’t have one of these,
just use your muscles!
It works wonders…..I also like to eat that pulp that is left.
Don’t eat the skin though……unless you are really, really hungry!
I probably have a good 1/2 cup at least.
Get up from that couch….you aren’t done yet!
Let’s make the frosting while the dough is still rising in your dryer.
I’m serious.
This is what you will need for the glaze/frosting.
For a triple recipe, I use:
1 whole bag of powdered sugar
the juice from two oranges
1 stick of butter/ softened
Vanilla
Milk
*Cut this in half, if you are making a single or double recipe
Soften your butter, but don’t melt it all the way.
I have added as much powdered sugar as my bowl will let me add…..right now.
Drizzle in the orange juice,
Add some good vanilla.
I always add double what the recipes calls for!
That’s optional…
Now begin to mix this together slowly….
Your powdered sugar will fly all over the place, if you get carried away on high mode!
Mix, mix and blend some more.
If the consistency isn’t quite right…..if it’s a bit too thick,
add a little bit of milk.
Just a bit…you can always add more.
If you go overboard with the milk, and it’s too runny,
just add a bit more powdered sugar
I like mine to be thicker than a glaze,
but not as thick as frosting.
That way, the frosting can seep down into the baked rolls!
Cover your frosting with saran wrap or foil for later.
Lick your beaters…..you’ve worked hard, and you’re still not done by any means!
Prepare your pans.
I just use spray pam.
If you don’t don’t have that,
Take a paper towel, and lightly oil the sides and bottoms of your pans,
with whatever you have!
Still working……
Prepare your work surface.  Mine just happens to be my Island.
You will need:
A good coating of flour
Rolling Pin
Coconut (optional)
a long thread
Thread?  Why?
This is how I cut my rolls….it works wonders.
I will show you later.
and then she opened the dryer door…….
what did she find?
This!
It’s ready.
Punch it down…..you are awnry and really tired by now!
Don’t give up yet…..
You are not done.
You are just getting started.
I take a knife to mine…..
I cut it in 3 equal size portions.
(Remember I tripled my recipe)
Double – 2 portions
Single – Darn…you won’t need the knife!
See……..
Now that you’re exhausted from a long days work,
GET TO ROLLING!
(one ball at a time though)
I roll mine slightly more than 1/4″ thick
see……
Roll your dough into a rectangular shape.
like this…….
Now spread that luscious orange glaze over the top of the dough.
Remember:  If you have more than one ball to roll…divide that glaze equally!
Spread the glaze smoothly over the surface of the dough.
Just look at your zested zest!
Now this is optional, totally up to you.
I sprinkle a little bit of Cinnamon, and Coconut over the top of the dough.
My husband won’t eat them without the coconut!
You could add pecans, brown sugar…go wild.
We like them this way:
Ready to Roll?
You can’t quit on me yet!
From the long end of your rectangular shape….begin to roll – jelly roll style.
Lift up and over, so that you aren’t pushing all your yummy glaze out the door!
Once you are close to the end,
Pull that dough over the top, and pinch it to seal it.
Pinch hard….so it doesn’t come un-rolled.
See…my pinch marks?
It’s all done….but you’re not done!
You might only have one roll.
I had two more rolls to go…uggggg
Now the fun part.
Take that string, and put the middle of that string underneath your roll.
Bring both ends up,
Cross them, and pull back down, until your dough is cut off.
See…….
I cut mine about 1 – 1/4″ to 1 – 1/2 ” thick.
Go ahead…..cut your entire roll of dough.
This is how I lay them out in my pans.
This pan is larger than a 9×13 inch cake pan.
I put 3 across and five down.
In a normal size 9×13 pan,
I put 3 across, and 4 down.
This is how I raise my rolls when it’s COLD outside!
I put them in front of my fireplace.
Make sure you cover your pans with a towel.
See……
Oh yeah – these are my beautiful daughters.
I should have taken an up-close picture for you.
They will be MAD that they aren’t getting any this time around.
Well….maybe Shannon, cuz she lives close.
I betcha that She’s laughing out loud right now!
Oh yeah…back to the rolls…cover them with towels.
see…..
Check on each pan every 15 minutes or so.
See….they are starting to Rise.
While my rolls are rising, I’ve got to make dinner.
We are having:
Pan Fried Breaded Cube Steak
Baked Potatoes
Green Salad
Peas from my garden
Garlic Bread.
sorry….no time to take more pictures!
I’m getting tired.
This pan is almost ready.
It’s the first pan I made.
See how the edges are touching now…..that’s a key clue.
Don’t let them get over big….they will be ugly!
They raise more in the hot oven.
ON YOUR MARK….GET SET……BAKE!
see…..I told you they stand to attention in the oven!
I cook mine in the center of the oven.
I don’t like soggie bottoms, and this ensures that the bottom will also brown.
The tops looks burnt….but they aren’t.
Bad picture!
Bake at 375 for 15 to 20 minutes.
Take your frosting, and glaze/frost them while they are still warm.
Right out of the oven!
Use as much frosting as you like.
See……you are done.
Unless of course you have 3 or 4 more pans to go like I do.
FYI:  You can freeze these frosted rolls. 
Simply cover the cooled rolls with Saran Wrap, then heavy duty foil.
Freeze.
When un-thawing, remove the saran wrap and foil until thawed.
Cover again with foil. 
worth every minute, but
Sit down…cuz you’re exhausted.
Now eat and enjoy!
~Tomorrow – you can run a few minutes longer~

Print

ORANGE ROLLS TO DIE FOR

I usually triple this recipe, so that I have some to freeze for later.

Scale

Ingredients

  • 1 cup milk scalded and cooled
  • 3 TBSP Butter
  • 1 cup flour
  • 3 eggs beaten
  • /2 cup white sugar
  • 1 Tablespoon active yeast
  • Beat the above ingredients together and rise for at least 1 hour. You can leave this mixture to rise at least 2 hours if you like.
  • Then add:
  • 3 cups flour
  • 1 tsp. salt
  • Mix that in and rise until double in size.
  • Roll out in 2 rectangles about 28×10
  • Spread dough with:
  • 6 tablespoons melted butter
  • mixed with 1/2 cups sugar
  • rind of one orange
  • GLAZE:
  • One 2 lb bag of powdered sugar
  • juice of one orange
  • 1 stick of melted butter
  • enough added milk for desired consistency
  • 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.

Instructions

  1. Roll dough cinnamon roll style and cut in healthy 1″ sections. I like to use sewing thread. It works wonders. Place in greased 9×13 inch pans. I usually do 3 across and 4 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 slightly brown as well. You don’t want a doughy cinnamon or orange roll.
  2. Glaze the rolls while still warm.
  3. GLAZE:
  4. Melt butter, and let cool slightly. In a large mixing bowl, combine powdered sugar, melted butter, juice of one large orange and blend with mixer as well as you can. It will be very thick. Slowly . . .
  5. Add enough milk to make nice glaze consistency – beat until nice & smooth.
  6. This is the original recipe, and I change it up just a bit . . . follow the picture tutorial for exactly what I do.

Notes

Note: Sometimes when I’m in a huge hurry, I add all the flour & also the salt in the beginning, and skip the 2 hour dough rest, before you add the remaining 3 cups flour and 1 tsp. salt.
Important – Just make sure that you let the dough rise – fully doubled in size, before you roll the dough out to form pull-apart bread or Orange rolls. Once placed in greased pans, let rise again, until fully double in size.
They still turn out beautifully!


ORANGE ROLLS
I usually triple the recipe below, so that I have some to freeze for later.
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 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.

 

 

 



  • Sandi Goodfellow - 05/07/2010 - 9:26 am

    how do I get a copy of your orange rolls? It is pulling up an invite only site when I try to get the recipe.ReplyCancel

  • Suzette - 12/08/2010 - 6:03 am

    When you freeze these rolls how do you do it. Is it before or after the 2nd rise of the rolls. And they how do you thaw them out? I wanted to give these to my neighbors for Christmas. They are amazing.ReplyCancel

  • Mary - 02/20/2011 - 5:24 pm

    Just reading all the work that goes into them exhausted me, but I’m definitely going to make them within the month. They look tantalyzingly delicious. My mother will love them, I know it.ReplyCancel

  • Niki - 07/10/2011 - 12:47 pm

    I’ve read this over 4 times and I can’t see where you tell us the baking temp and time! Help!ReplyCancel

    • Jonna - 07/10/2011 - 2:00 pm

      Hi niki,
      I’m sorry. This post is just the picture tutorial. All the complete directions are on the origional post. I bake my rolls at 375 degrees for 15 to 20 minutes. Once the tops are brown, l lower the pan to a lower oven rack, to make sure that the bottoms are done as well. I also frost them when they are warm. Yum!ReplyCancel

  • Mary - 11/27/2011 - 6:40 pm

    I am going to try using the rhodes rolls and make the cupcakes, but use the orange zest and glaze etc.ReplyCancel

  • Susan Tedrow - 04/30/2012 - 3:43 pm

    What is a “square” of butter in this recipe, please?ReplyCancel

    • Jonna - 04/30/2012 - 4:40 pm

      Hi Susan,

      One square is the same as one stick of butter. One stick is equivalent to 1/2 cup.
      I’m sorry for the confusion. I forget that we all use different “slang terms for cooking.”
      I shouldn’t do that anymore! Hope this helps.
      JonnaReplyCancel

  • Ellie - 10/12/2012 - 1:19 am

    Jonna, all your energy makes me sooo tired! lol!! Must try these, they look yummy.ReplyCancel

  • Annabelle - 01/12/2013 - 10:15 am

    Is your “one bag of confectioners sugar” a one pound bag or a 2 pound bag? Amazing recipe.ReplyCancel

    • Get Off Your Butt and BAKE! - 01/12/2013 - 10:27 am

      Hi Annabelle,

      Sorry….it’s a 2 lb bag. Soften the butter and whip it. Add a bit of powdered sugar to the butter and blend. I also add about 2 tsp. of vanilla as well. Add the juice of your large orange, more powdered sugar and enough milk to make it the consistency you like.

      JonnaReplyCancel

  • Ingrid - 01/21/2013 - 8:15 pm

    This is one of the first recipes on your blog I drooled over! Still looks amazing Jonna!
    ~ingridReplyCancel

  • Roberta Breuer - 04/04/2014 - 8:13 am

    Hi!
    Really want to make these for Easter! In your instructions under all the pictures, you mention blending the yeast with 1 cup water. Further down, where you have the recipe in a box, there is no mention of water. I must be missing something – can you please let me know what I’m missing?

    Thanks,
    RobertaReplyCancel

    • Get Off Your Butt and BAKE - 04/04/2014 - 11:04 am

      Hi Roberta,

      In the tutorial … I explain how I do my yeast the “typical” way in warm water.
      It will read as follows:
      One of the things I do differently from the original recipe, is rise the yeast in it’s own bowl.
      The recipe calls for 1 TBSP Active yeast.
      I tripled this recipe, so I used 3 TBSP Active Rapid Rise or Active yeast.
      I added this yeast to 1 cup of very warm water + 1 tsp. sugar.
      *I still use the same amount of milk that the recipe requires, I just add a bit more flour to compensate for the extra liquid that I used, by putting the yeast in water first.

      If you are making a single recipe,
      you will use 1 TBSP yeast to 1/3 cup warm water + 1/2 tsp. sugar
      Mix this together and let sit until is rises and bubbles on the warm water.

      If your yeast doesn’t do this…..start over, because you killed the yeast.

      *** You can do it this way, or follow the original recipe. I guess I’m just old school, and I think that the dough rises much quicker this way!

      JonnaReplyCancel