ORANGE SWEET ROLLS
Provided by Ree Drummond : Food Network
Time 2h10m
Yield 48 rolls
Number Of Ingredients 17
Steps:
- For the dough: In a large saucepan over a low heat, heat the milk, oil and granulated sugar until warm but not hot (if you have a candy thermometer, it should be 125 degrees F). Add the yeast and 4 cups of the flour and stir together. Cover the pan and leave to rise for at least an hour. Stir in the remaining 1/2 cup flour, the baking powder, baking soda and salt.
- For the filling: Roll the dough into a long rectangle, about 30 inches wide by 10 inches deep. You'll want it to be as thin as you can get it so you can add plenty of goo. Drizzle the melted butter all over the surface of the dough. Use your fingers to smear it all around so that it coats evenly.
- Spread the orange marmalade all over the buttered dough, distributing as evenly as you can. Sprinkle plenty of brown sugar all over the marmalade. Finish with a light sprinkling of salt to offset the sweetness.
- Using both hands in a back-and-forth motion, gradually roll the dough towards you into one long log. Pinch the seam to seal it. Then slice the log-o'-dough into 1/2-inch pieces.
- Preheat the oven to 375 degrees F. Place the rolls in a buttered baking dish and allow them to rise for 20 minutes.
- Bake for 15 to 17 minutes.
- While the rolls are baking, make the icing: Add the orange zest and juice to a bowl. Add the powdered sugar and salt. Splash in the milk. And some more melted butter because the recipe doesn't already have enough. Just kidding on that last part. Whisk it together until it's nice and smooth and lovely. Your kitchen smells like oranges!
- Pull the rolls out of the oven when they're golden brown, and drizzle on the icing right off the bat. The piping hot rolls will suck that gorgeous icing right down into their crevices and the whole thing pretty much becomes a miracle. Serve them warm.
ORANGE-GLAZED BUNNY ROLLS
Orange marmalade gives the frosting on these tender yeast rolls a pleasant citrus flavor. Shape the rolls any way you like for any special occasion. -Gerri Brown, Canfield, Ohio
Provided by Taste of Home
Time 1h
Yield 1 dozen.
Number Of Ingredients 15
Steps:
- In a large bowl, dissolve yeast in warm water. Add the milk, shortening, eggs, sugar, orange juice, orange zest, salt and 3 cups flour; beat until smooth. Stir in enough remaining flour to form a soft dough., Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour., Punch dough down; turn on a lightly floured surface. Divide into 13 pieces. Shape 12 pieces into 12-in. ropes. Fold each in half; twist top half of the open end twice to form ears. Place 2 in. apart on greased baking sheets. Shape remaining dough into 12 balls. Place one on the loop end of each roll to form a tail; press into dough. Cover and let rise until doubled, about 30 minutes., Bake at 375° for 12-15 minutes or until golden brown. Cool on wire racks. In a small bowl, combine the glaze ingredients. Spread over rolls.
Nutrition Facts : Calories 399 calories, Fat 10g fat (3g saturated fat), Cholesterol 39mg cholesterol, Sodium 222mg sodium, Carbohydrate 69g carbohydrate (27g sugars, Fiber 2g fiber), Protein 8g protein.
GRANDMA'S ORANGE ROLLS
Both our two children and grandchildren love these fine-textured sweet rolls. We have our own orange, lime and grapefruit trees, and it's such a pleasure to go out and pick fruit right off the tree. -Norma Poole, Auburndale, Florida
Provided by Taste of Home
Categories Brunch
Time 40m
Yield 2-1/2 dozen.
Number Of Ingredients 17
Steps:
- In a large bowl, dissolve yeast in water. Add the milk, shortening, sugar, salt, egg and 3 cups flour. Beat until smooth. Stir in enough remaining flour to form a soft dough. , Knead on a lightly floured surface until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. Meanwhile, in a small bowl, combine filling ingredients; set aside., Punch dough down; divide in half. Roll each half into a 15x10-in. rectangle. Spread half the filling on each rectangle. Roll up, jelly-roll style, starting with a long end. Cut each into 15 rolls. , Place, cut side down, in two greased 11x7-in. baking pans. Cover and let rise until doubled, about 45 minutes. , Bake at 375° for 20-25 minutes or until lightly browned. In a small bowl, combine the confectioners' sugar, butter, extract and enough milk to achieve desired consistency; spread over warm rolls. Freeze option: Cover and freeze unrisen rolls. To use, thaw in refrigerator overnight. Let rise, covered, in a warm place until doubled, about 1-1/2 hours. Bake and frost rolls as directed.
Nutrition Facts : Calories 156 calories, Fat 6g fat (3g saturated fat), Cholesterol 18mg cholesterol, Sodium 122mg sodium, Carbohydrate 24g carbohydrate (12g sugars, Fiber 0 fiber), Protein 2g protein.
SIMPLE ORANGE GLAZE
This glaze is fresh and delicious. It uses real orange juice, not the stuff out of the container. It adds a real nice kick to angel food cake or any kind of loaf cake.
Provided by cukatie2983
Categories Desserts Frostings and Icings Dessert Glazes
Time 5m
Yield 8
Number Of Ingredients 3
Steps:
- Whisk sugar with orange zest and orange juice in a small bowl until smooth.
Nutrition Facts : Calories 61.9 calories, Carbohydrate 15.8 g, Sodium 0.2 mg, Sugar 15.5 g
GIANT CINNAMON ROLL WITH BLOOD ORANGE GLAZE
Make and share this Giant Cinnamon Roll With Blood Orange Glaze recipe from Food.com.
Provided by Food.com
Categories Breakfast
Time 3h5m
Yield 12 serving(s)
Number Of Ingredients 15
Steps:
- Divide flour into 2 portions (2 1/4 cups and the remaining 1/2 cup set aside). In a large bowl, toss the 2 and 1/4 cups flour, sugar, salt and yeast together until evenly mixed.
- In the microwave, heat water, milk and butter together until butter is melted. Add the butter mixture to the flour mixture and stir together. Add the egg and enough of the remaining 1/2 cup flour to make a soft, elastic dough.
- Knead the dough for 3 minutes on a lightly floured counter. Form the dough into a ball and place in a greased bowl. Cover with plastic wrap and let it rest for 30 minutes.
- Roll the dough out in a 15x12-inch rectangle. Spread the butter over top. Mix together the cinnamon, sugar and zest and sprinkle it over the dough. Spray a 9-inch round pan with nonstick spray.
- Use a pizza cutter to trim the dough into six 2-inch wide strips. Roll up one of the strips (loosely since it will rise and expand) and place it in the center of the pan. Roll the remaining strips around the center roll, starting each strip at the end of the previous one to make one giant coil.
- Cover the cake with aluminum foil and let rise in a warm area for at least an hour and up to an hour and a half.
- When the dough has nearly doubled in size, preheat oven to 350°F Bake for 30-35 minutes until lightly browned.
- After removing from oven, allow the giant cinnamon roll to cool for a few minutes.
- Just before serving, make the glaze: Whisk together the powdered sugar and blood orange juice to make a thick but pourable glaze. Stir in the zest and drizzle the giant cinnamon roll heavily with glaze.
Nutrition Facts : Calories 257.7, Fat 6.7, SaturatedFat 4, Cholesterol 31.5, Sodium 204.7, Carbohydrate 46, Fiber 1.5, Sugar 22.4, Protein 4
GLAZED ORANGE ROLLS
There is a really nice story behind this recipe. When I was 10 and in Girl Scouts we had a potluck and my mom brought these rolls. She had found the recipe in a newspaper clip-out. All the recipes/items brought were turned into a GS Cookbook for our region. When we received our cookbook - low and behold we were missing a few pages and of course this recipe was on those pages. It has taken me 30 years to find this recipe (well I did not search all 30 but it did take over a year of hard searching to find it). A man (no name ever given) from a community recipe group I belong shared this recipe after I posted again of my search. My mom is thrilled as it is the recipe she remembers and now I will have more than just the memory of these yummy rolls but also of the history that goes along with it. I probably would have forgotten that potluck dinner with the other Girl Scouts if it were not for this lost recipe that now has been found. I hope you too enjoy them and make special memories with your family and friends when you serve them.
Provided by HokiesMom
Categories Yeast Breads
Time 2h40m
Yield 2 dozen, 24 serving(s)
Number Of Ingredients 16
Steps:
- Dissolve yeast in warm water in a large bowl; let stand 5 minutes.
- Add 1 cup flour, 2 tablespoons sugar, salt, egg, melted butter, grated orange rind, and orange juice; beat at medium speed until blended.
- Gradually stir in enough remaining flour to make a soft dough.
- Turn dough out onto a well-floured surface, and knead until smooth and elastic, about 5 minutes.
- Place in a well-greased bowl, turning to grease top. Cover and let rise in a warm place 1 hour or until doubled in bulk.
- Punch dough down; turn out onto a lightly floured surface, and knead lightly 4 or 5 times.
- Roll dough to 1/4 inch thickness; cut with a 2 1/2 inch biscuit cutter. Cover with a towel, and let stand 10 minutes.
- Combine chopped orange and 1 tablespoon sugar; let stand 5 minutes. Drain and pat dry between paper towels; set aside.
- Make a crease across each circle, and place an orange piece in center. Fold over; gently press edges to seal.
- Place rolls in a lightly greased baking pan. Cover and let rise in a warm place 30 minutes.
- Bake at 425 degrees for 15 minutes.
- Spread with glaze.
- FOR GLAZE: Cream butter and orange rind at medium speed; add powdered sugar alternately with juices, beating until blended. Yield: 1/3 cup.
Nutrition Facts : Calories 103.2, Fat 1.8, SaturatedFat 1, Cholesterol 12.6, Sodium 159.1, Carbohydrate 19.7, Fiber 0.6, Sugar 7.3, Protein 2
CINNAMON-ORANGE ROLLS
Steps:
- For the dough: In a small bowl, combine the yeast, hot water and 1 teaspoon of the sugar, whisking to mix. Set aside for 10 minutes, allowing the yeast to dissolve and fully activate. It should bubble around the edges and almost double in size. Meanwhile, in a medium bowl, whisk together the milk, oil, orange zest and juice and remaining 1/4 cup sugar and set aside.
- Using an electric mixer fitted with the paddle attachment, combine the flour and salt. Add the yeast mixture and orange juice mixture and beat until the dough forms a ball, 2 to 3 minutes. Switch out the paddle for the dough hook and knead the dough until fairly smooth, 4 to 5 minutes. If the dough is too sticky, add more flour 1 tablespoon at a time.
- Lightly coat a large bowl with vegetable oil and add the dough. Cover the bowl with plastic wrap and allow the dough to rise until it doubles in size, about 1 hour at room temperature.
- Spray a 9-by-13-inch baking dish with cooking spray.
- For the filling: On a lightly floured surface, roll the dough into a large rectangle about 1/4 inch thick and slightly bigger than the baking dish. Spread the butter over the dough, leaving a 1/4-inch border on all sides. Sprinkle the dough with the brown sugar, then the cinnamon. Starting with one longer edge, roll the dough into a cylinder and pinch the ends together to seal completely. Cut into 12 rolls and place in the prepared baking dish. Cover the dish with plastic wrap and allow the rolls to rise until they double in size, about 30 minutes at room temperature.
- Preheat the oven to 350 degrees F.
- Remove the plastic wrap from the rolls and bake, uncovered, until light brown, 25 to 30 minutes.
- For the glaze: Meanwhile, in a medium bowl, whisk together the confectioners' sugar and orange juice until smooth. While the rolls are still warm, drizzle them with the glaze and serve.
More about "glazed orange rolls food"
THE BEST GLAZED ORANGE ROLLS (SWEET ROLL RECIPE!) - AVERIE ...
From averiecooks.com
4.6/5 (17)Total Time 3 hrs 45 minsCategory Bread, Rolls, Muffins & BreakfastCalories 319 per serving
- To the bowl of a stand mixer fitted with the dough hook (or use a large mixing bowl and wooden spoon and your hands), add 3 cups flour, sugar, yeast, salt; set aside.
- In 2-cup glass measuring cup or microwave-safe bowl, and the butter and heat to melt, about 1 minute on high power.
- Add buttermilk to melted butter and warm to temperature, about 45 seconds on high power in the microwave. (Based on the type of yeast used, milk temperatures will vary. Red Star Platinum yeast calls for warmer temperatures than most, 120 to 130F; other brands and yeast call for much lower temperatures, about 95 to 105F. Heat the mixture according to manufacturer’s recommendations on the packaging. Taking the temperature with a digital thermometer is highly recommended, but if you’re not, make sure the milk is warm, not hot. Err on the cooler rather than hotter side so you don’t kill the yeast.) If the milk separates or gets a little funny looking after being warmed, whisk it to smooth it out.
ORANGE SWEET ROLLS {WITH CITRUS GLAZE!} LIFE MADE SIMPLE
From lifemadesimplebakes.com
5/5 (3)Total Time 2 hrs 50 minsCategory BreakfastCalories 290 per serving
- In a large bowl or the bowl of a stand mixer fitted with the paddle attachment, combine 2¾ c. flour and salt.
- In a small microwave safe bowl (or glass measuring cup), combine the sugar, butter, orange juice and orange zest. Heat in the microwave until the mixture is warm (about 1 minute on HIGH in my microwave). Then heat the milk in a small bowl until warm or 110 degrees (about 20 seconds on HIGH in my microwave). Add the yeast and proof for 3-5 minutes. With mixing speed on low, add the liquids, then the egg, mix until a soft and sticky dough forms.
- If using a stand mixer, switch to the dough hook and set on the lowest mixing setting for 5 minutes or until the dough becomes elastic (you may need to add a little bit of flour, but do not exceed 1/4 c.) or knead by hand on a lightly floured surface for 3-4 minutes. Preheat the oven to 200 degrees, place dough in a lightly greased bowl and cover with plastic wrap or a clean towel. Turn oven OFF and place dough in, allow to rise until doubled in size (usually about 1 hour).
- Roll the dough out on a lightly floured surface until it measures a 16x9 inch rectangle. Prepare the filling by combining all of the ingredients in a small mixing bowl except for the butter and zest. Spread the butter over the top of the rolled dough, then cover with the filling and sprinkle with zest. Tightly roll the dough and cut into 12 portions. I like to use dental floss for this... I also cut it in half, then fourths etc. That way my pieces are all uniform in size.
ORANGE ROLLS RECIPE - BEAUTIFUL LIFE AND HOME
From icecreaminspiration.com
4.8/5 (4)Total Time 1 hr 10 minsCategory Food And CookingCalories 737 per serving
- Mix the yeast and 1/4 cup warm water and allow the yeast to proof. Make sure the water is not too hot, or it will kill the yeast.
- Put the butter and milk into a microwave-safe bowl and heat one minute and thirty seconds on high. Butter should be mostly melted.
- Mix together 2 cups of the flour, sugar, and salt in a large bowl. If you have a Kitchen Aid mixer, add the ingredients to the mixer bowl.
- When the milk mixture has cooled slightly, add it to the mixer bowl and mix well with the paddle attachment.
GLAZED ORANGE ROLL LOAF WITH CANDIED ORANGE PEEL
From sweetrecipeas.com
Estimated Reading Time 4 mins
- In the bowl of a stand mixer fitted with the paddle attachment, whisk together 2 cups of flour, sugar, yeast, and 1½ teaspoons of salt.
- In a saucepan heat together water, orange juice, zest, ½ cup butter, and vanilla extract until the mixture reaches 120-130 degrees F. (If the temperature gets too high, simply let the mixture cool before proceeding.)
- Add the butter mixture to the dry ingredients and beat at a medium speed to combine. Then beat in the eggs and 2 additional cups of flour. Beat until just combined. Scrape the sides of the bowl if necessary.
ORANGE GLAZED DINNER ROLLS - SWEET N SASSY EATS
From sweetnsassyeats.com
Reviews 7Total Time 25 minsCategory Side Dish
- Add yeast to mixing bowl with 1 Tbsp warm water (I also like to add a sprinkle of sugar to help activate the yeast). Put to the side and allow yeast to bloom.
- Over the stove scald the milk. (Cook milk on medium, until just before it boils, whisk milk to keep a film from forming. Once scalded, remove from heat and add butter.
- Once the milk has cooled to room temperature, add sugar, salt & eggs to milk and whisk. Then pour into mixing bowl with yeast, whisk to combine.
- Slowing add flour; once dough becomes too thick to mix with electric mixer, pour out onto a floured counter and knead until smooth dough forms. Still slightly sticky but not too sticky.
ORANGE-MARMALADE ROLLS - THE PIONEER WOMAN
From thepioneerwoman.com
Servings 4Total Time 1 hr 18 minsCategory Christmas, Baking, Breakfast, Main Dish
- Sprinkle with salt.Beginning at the long side farthest from you, roll the dough in a long roll toward you; begin careful to keep it tucked tightly.
SWEET POTATO CINNAMON ROLLS WITH BLUEBERRIES + ORANGE ...
From theflouredkitchen.com
Reviews 1Estimated Reading Time 6 minsServings 8
- In a small saucepan, bring the coconut milk just to a simmer over medium heat (don't let it bubble too much). Remove from the heat and add the coconut oil / vegan butter to the saucepan to melt. Once melted, add the milk mixture to a small bowl and let it cool until it's just warm to the touch (not hot, or it will kill the yeast), about 40 degrees celsius / 105 fahrenheit. Once the mixture has cooled, add the sweet potato purée and whisk to combine.
- To prepare the filling, mix together the muscovado sugar, raw sugar, cinnamon, and salt in a small bowl. Set aside until you are ready to fill the dough.
- Preheat the oven to 180 degrees celsius / 350 fahrenheit. Uncover the rolls and bake until golden‐brown and puffed and a skewer inserted into the middle roll, in the thick middle part of the dough comes out without any raw dough attached. About 25 to 35 minutes (mine took 35). You may need to rotate the pan as the rolls cook if you have an uneven oven.
- While the buns cook, make the frosting. Drain and rinse the cashews, then place all of the frosting ingredients in a blender (preferably high‐speed) and blend until completely smooth and emulsified. Pour into a bowl / jug, cover and place in the fridge until needed.
ORANGE GLAZED BUTTERFLAKE ROLLS - SIMPLY SO GOOD
From simplysogood.com
4.7/5 (3)Total Time 24 hrs 20 minsCategory BreadsCalories 232 per serving
- In a stand mixing bowl with paddle attachment cream together butter, sugar and salt. Mix in hot water until smooth. Add eggs and cold water. Add dissolved yeast. Mix in flour 1 cup at a time. Continue to mix in flour until the dough pulls away from the sides of the mixing bowl.
- Remove the dough from the refrigerator and roll dough out into an 18 x 24-inch rectangle. Spread 1/4 cup softened butter over 2/3 of the dough. Fold dough in thirds, bringing the unbuttered 1/3 over the buttered 1/3. Then fold the other third over the top of the unbuttered 1/3. Rotate the rectangle to have the long side towards you.
GLAZED ORANGE ROLLS ARCHIVES - MY RECIPE REVIEWS
From myrecipereviews.com
4.8/5 (2)Total Time 2 hrs 52 minsCategory BreakfastCalories 216 per serving
- In a large mixing bowl, combine the yeast mixture, 1/4 cup of the sugar, 6 tablespoons of the butter, eggs, sour cream and salt until smooth. Gradually add 2 cups of the flour, 1/2 cup at a time, and beat at medium speed until smooth. Gradually add another cup and fourth of flour in until it creates a soft dough (you may not need all of the flour).
- Turn out dough onto a floured surface and knead until smooth and elastic (about 5 minutes). Place in a well-greased bowl, turning to grease the top. Cover and let rise in a warm place for 1 1/2 hours, or until almost doubled in bulk.
- Combine the orange zest and remaining 3/4 cup of sugar in a bowl and stir until well combined.
SOURDOUGH SWEET ROLLS WITH BLOOD ORANGE GLAZE | VINTAGE MIXER
From thevintagemixer.com
Cuisine AmericanCategory BreakfastServings 12Total Time 9 hrs
- Attach a dough hook to your stand mixer. Pour the 1 cup of bubbly (well fed) sourdough starter into the mixing bowl. Add in the water, oil, honey, flour, chopped walnuts, flax and chia seeds and mix just until combined. Let sit for 10 minutes. Sprinkle the salt over the dough and mix for 3 minutes.
- Remove the mixing bowl from the stand mixer and set in a warm place, covered, for 5 hours or until doubled.
- Grease a 9 x 13 pan with butter or coconut oil. Punch the dough down and use a spatula to peel it away from the bowl and onto a large, lightly floured surface. Flour a rolling pin and roll the dough out slightly. The dough may be too elastic at this point (quickly shrinking back to shape as you try and roll it out). If this is the case, let the dough rest here for 15-20 minutes then try rolling it out again. Roll the dough out into a 15 x 9 inch rectangle (approximate).
- Pour the melted butter or coconut oil out over the dough and use a spatula to spread it evenly. Sprinkle with cardamom and brown sugar then tightly roll the long edge toward the other long edge. Slice into 12 even rolls (I like to cut the long roll in half then continue cutting each segment in half until there are 12 equal pieces). Place the rolls into the greased pan and set in a warm place covered with a towel to rise again for 2-3 hours or until doubled. (when its winter rising always takes longer).
SOURDOUGH CINNAMON ROLLS WITH ORANGE GLAZE - KIERSTEN HICKMAN
From kierstenhickman.com
3/5 (1)Estimated Reading Time 7 minsCategory Breakfast
- Warm the milk in a microwave for 15 seconds, or until it is lukewarm. The easiest way to test if it's lukewarm is to dip a clean pinky into the milk.
- Flour a clean surface and roll the dough out with a rolling pin—or if you don't have one, an empty wine bottle that has been floured! You'll want to roll it into a long rectangle.
CINNAMON ROLLS WITH ORANGE GLAZE - DENIM WITH LACE
From denimwithlace.com
5/5 (1)Category Bread MachineServings 16
- DOUGHNOTE: The following instructions are for the Zojirushi BB-PAC20 bread machine. Please follow your bread machine's instructions on which order you add the liquid, dry ingredients and the yeast to the bread pan.
- 2. Pour milk into the bread pan and add the egg and vanilla extract. Next add the salt to the liquid.
ORANGE ROLLS {WITH DELICIOUS GLAZE!} | LIL' LUNA
From lilluna.com
4.8/5 (20)Total Time 2 hrs 25 minsCategory Bread, BreakfastCalories 422 per serving
- Dissolve dry yeast and warm water in a large bowl. Add milk, shortening, sugar, salt, egg and 3 cups of flour. Beat until smooth. Stir in remaining flour, enough to form a soft dough.
- On a lightly floured surface, knead dough for 6-8 minutes until smooth and elastic. Place in a greased bowl, turning to grease all sides. Cover dough and let rise in a warm place until doubled in size. Should take about 1 hour.
- Punch dough down and roll into long rectangle. Spread your filling and roll up, starting with a long end. Cut into even pieces, about 12-14.
CINNAMON ROLLS WITH ORANGE GLAZE - FARM FLAVOR RECIPE
From farmflavor.com
Author Farm FlavorTotal Time 1 hr 25 minsCategory BreakfastCalories 454 per serving
- Once melted, add the milk and heat until mixture is warm but not hot (about 110 to 115 degrees).
OLD-FASHIONED CINNAMON ROLLS WITH VANILLA ORANGE GLAZE ...
From food-life-design.com
Servings 30Estimated Reading Time 3 minsCategory BreakfastTotal Time 2 hrs 40 mins
- Mix the scalded milk, sugar, flour and shortening in a large mixing bowl. Add the yeast mixture and knead to combine.
- Punch the dough down and roll into a large rectangle (approx. 15 inches wide by 6 inches high) on a lightly floured surface.
THE BEST ORANGE ROLLS RECIPE - TASTES BETTER FROM SCRATCH
From tastesbetterfromscratch.com
5/5 (10)Calories 156 per servingCategory Breakfast, Dessert, Side Dish
- In a small bowl, add water, yeast and sugar. Let rest for 5 minutes, until foamy on top. In a large mixing bowl fitted with a dough hook, add eggs, butter, salt, flour and yeast mixture.
- Knead the dough with your mixer on medium speed for 3 minutes. Cover bowl with a towel and let dough rest for 10 minutes.
GLAZED ORANGE ROLLS - MIDWEST LIVING
From midwestliving.com
- In a large bowl, stir together 1 1/2 cups of the flour, the potato flakes or buds and the yeast; set aside. In a small saucepan, heat and stir water or milk, sugar, cooking oil or butter, orange peel and salt just until warm (120° to 130°). Add to flour mixture. Beat with an electric mixer on low speed for 30 seconds, scraping bowl constantly. Beat on high speed for 3 minutes. Using a wooden spoon, stir in as much remaining flour as you can.
- Turn dough out onto a lightly floured surface. Knead in enough remaining flour to make a moderately soft dough that is smooth and elastic (3 to 5 minutes total). Shape dough into a ball. Place in a greased bowl; turn once to grease surface. Cover; let rise in a warm place until doubled (about 1 hour).
- Punch dough down. Cover; let rest for 10 minutes. Meanwhile, lightly grease twenty-four 2-1/2-inch muffin cups and set aside.
- Divide dough into 24 portions; shape into balls. Place one ball into each prepared muffin cup. Cover; let rise in a warm place until nearly doubled (30 minutes).
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