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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 rolls 46g Recipe makes 30 rolls) |
||
| Calories 156 | ||
| Calories from Fat 53 | (34%) | |
| Amount Per Serving | %DV | |
| Total Fat 5.9g | 9% | |
| Saturated Fat 3.0g | 14% | |
| Monounsaturated Fat 1.9g | ||
| Polyunsaturated Fat 0.7g | ||
| Trans Fat 0.0g | ||
| Cholesterol 17mg | 5% | |
| Sodium 110mg | 4% | |
| Potassium 38mg | 1% | |
| Total Carbohydrate 24.1g | 8% | |
| Dietary Fiber 0.5g | 1% | |
| Sugars 12.3g | ||
| Protein 2.1g | 4% | |
Outstanding Orange Rolls
By: MizzNezz
May 8, 2002
Next time you want to do something truly creative in the kitchen, try these rolls. They're really easy to make, but no one will think that! I kid you not__these are really fabulous! You will have 30 rolls, and they won't last long. Prep time is for rising.
30 rolls
Ingredients
-
1 (1/4 ounce) package yeast
- 1/4 cup water (112*)
- 1 cup warm milk (112*)
- 1/4 cup shortening
- 1/4 cup sugar
- 1 teaspoon salt
- 1 egg, lightly beaten
- 3 1/2-3 3/4 cups flour
FILLING
- 1 cup sugar
- 1/2 cup butter, softened
- 2 tablespoons grated orange rind
GLAZE
- 1 cup powdered sugar
- 4 teaspoons butter, softened
- 4-5 teaspoons milk
- 1/2 teaspoon lemon extract
Directions
1
In small bowl, dissolve yeast in water.2
In lg bowl, mix milk, shortning, sugar, salt, and egg.3
Add yeast mix; blend well.4
Stir in enough flour to make a soft dough.5
Kneed on floured board for about 7 minutes.6
Put in greased bowl, turn to grease top.7
Cover and let rise until doubled, about 1 hour.8
Punch dough down; divide in half.9
Roll each into a 15x10 rectangle.10
Mix filling ingredients until smooth.11
Spread half on each rectangle.12
Roll up, starting with the long end.13
Cut each into 15 rolls.14
Put in 2 greased 11x7 baking pans.15
Cover and let rise until doubled, about 45 minutes.16
Bake at 375* for 20-25 minutes, until lightly browned.17
Mix glaze ingredients, spread over warm rolls.
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- Course > Breads > Yeast
- Course > Breakfast
- Course > Desserts > Cakes
- Course > Desserts > Pies & Tarts
- Course > Lunch/Snacks
- Main Ingredient > Pasta, Rice & Grains > Grains
- Main Ingredient > Eggs/Dairy > Eggs
- Main Ingredient > Fruit
- Cuisine > European > Western
- Cuisine > North American > United States > Southern
- Cuisine > North American > United States > Western > Californian
- Preparation > Time to Make > < 4 hours
- Preparation > Simple
- Preparation > Equipment > Oven
- Preparation > Number of Servings
- Occasion > To Go... > Potluck
- Occasion > Everyday
- Dietary > Kid Pleaser
Featured Reviews for This Recipe
From: Quilting Shelby
On May 23, 2009
Delicious! A nice alternative to cinnamon buns (although I honestly never get tired of those either....). This recipe is definitely a keeper.
From: KK - Chef #426156
On Feb 7, 2009
These are FANTASTIC! Like other reviewers, I also used butter instead of shortening, and baked them in three round non-stick cake pans. Two words of warning - the first one is that this recipe makes a lot of rolls, so be prepared to share them! Believe me, the people you give them to will come back to you with great praise. The second word of warning is that you must get these out of the pan(s) quickly. I didn't, and they stuck (and I do mean STUCK) bigtime, even with well-greased non-stick pans. To resolve the sticking, I put the pans on the warming burner on my stove and was able to loosen them, but it was a very scary 25 minutes of getting them out without damaging them. I also made an Orange Cream Cheese frosting with 4 oz cream cheese, 4 Tbsp butter, 1 1/2 cup powdered sugar, 2 Tbsp fresh orange juice, 1/2 tsp orange extract and a dash of orange rind. No lemon. Being from Florida, I have to confess I used awesome 'fresh off the tree' Orlando Tangeloes, which have a very rich and sweet flavor, both in the rind and in the juice. This is a truly great recipe that I expect to make again. Thanks, MizzNezz! KK
From: JOY1998
On Feb 22, 2008
I added orange zest and orange juice to the glaze and added some cream cheese. This made the glaze into more of a frosting. It was delicious. These rolls are really good! I found the recipe to be very comprehensive for someone like myself who has worked very little with yeast. My BF loved these rolls. I would highly suggest this recipe! Thank you for posting this wonderful recipe.
From: Honeydo
On Jul 5, 2002
I made these this morning for a group meeting of our condo club. The meeting was for 3 PM. By 3:30 there wasn't a single one left!!! Everyone went crazy over these! Several took the recipe home. They are very light and very very delicious!
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