Homemade Orange Rolls Food

ORANGE SWEET ROLLS

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.

HIGH FIVE ORANGE ROLLS

Steps:

• Sprinkle 1 tablespoon white sugar and the yeast over the warm milk and warm water in a bowl. Let stand until the yeast softens and begins to form a creamy foam, about 5 minutes. Mix in the egg, 1/2 cup orange juice, melted butter, vanilla pudding mix, and 1 tablespoon orange extract. Stir in 5 cups bread flour and salt. Add more bread flour if the dough is too sticky. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, 8 to 10 minutes.
• Place the dough in an oiled bowl and cover with a clean cloth. Allow the dough to rise in a warm place until doubled in size, about 1 1/2 hours.
• Combine 1/2 cup softened butter with the orange zest and 1 teaspoon orange extract in a small bowl until smooth. Set aside. Grease a baking sheet, or cover with parchment paper.
• Turn the dough out on a floured surface and roll out into a 24x12-inch rectangle. Spread the butter mixture evenly over the dough, then sprinkle with 3/4 cup white sugar. Roll up the dough, beginning with the long side. Cut the dough into 18 1 1/2-inch rolls. Arrange the rolls cut-side up on prepared baking sheet. Cover with plastic wrap and refrigerate overnight.
• Preheat oven to 350 degrees F (175 degrees C).
• Remove the plastic wrap from the rolls and allow them to rise in a warm place for 30 minutes.
• Bake in the preheated oven until golden brown, 25 to 30 minutes. Allow rolls to cool slightly before frosting.
• While the rolls are baking, cream together the cream cheese and 1/2 cup softened butter until smooth. Stir in the confectioners' sugar and 2 teaspoons orange extract. Stir in milk, a little at a time, until frosting is smooth and spreadable. Spread the frosting over the slightly cooled rolls.

SWEET ORANGE ROLLS

Steps:

• For the filling: After the dough comes together and has risen, on a well-floured surface, roll the dough out to a 15 by 11-inch rectangle. In a mixing bowl add sugar, 2 tablespoons orange juice, and 1/2 the orange zest.
• Spread the softened unsalted butter over the dough leaving a 1/2-inch border. Sprinkle orange sugar evenly over the dough. Starting with the long side, roll up dough tightly ending with the seam side down. Cut 18 slices each about 1/2-inch thick. Place in 2 (9 by 13-inch) greased baking dishes and cover with a kitchen towel. Allow the rolls to rise in a warm environment for an additional 15 to 20 minutes or until doubled in size.
• Bake at 375 degrees F until the tops are golden brown, about 15 to 20 minutes. Remove from oven and brush tops with melted butter and cool on a cooling rack.
• For the glaze: In a mixing bowl, combine the powdered sugar, 2 tablespoons orange juice, remaining zest, and softened butter. Spread the glaze over the warm rolls.
• Rapid Rolls:
• Preheat the oven to 400 degrees F.
• In the bowl of a stand mixer, fitted with the paddle attachment, combine the instant yeast, and warm water. Let it activate for 5 minutes until bubbly. Stir in the honey.
• On low speed, add 1/2 cup melted butter, 2 teaspoons salt, and eggs. Slowly add the flour cup-by-cup until fully incorporated and the dough pulls away from the sides of the mixing bowl. Add more flour if it is too sticky.
• Portion the dough into 24 even servings. Form the rolls into desired shape and let rise approximately 20 minutes, or until doubled in size. Place the rolls in a cast iron skillet or on a baking sheet. Brush the rolls with melted butter.
• Bake for 25 minutes until the tops are golden brown. Remove from the oven and brush with more melted butter, and sprinkle with a little salt.
• Cook's Note: This recipe can be used as a traditional loaf bread, pizza dough, and for both savory and sweet rolls.

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.

ORANGE CINNAMON ROLLS

Steps:

• Dissolve yeast in warm water in lg mixer bowl.
• Add orange peel, orange juice, sugar, salt, egg, butter and 1 1/2 c of the flour.
• Beat 30 seconds on low, scraping bowl constantly; increase speed to medium, beat 2 minutes, scraping bowl occasionally.
• Stir in enough of the remaining flour to make a dough easy to handle.
• Turn dough out onto floured surface and knead 5 minutes and dough is smooth and elastic.
• Cover; let rise in warm place until double, about 1 to 1 1/2 hours (dough is ready if an indentation remains when dough is touched).
• Punch dough down and, on a lightly floured surface, roll into a rectangle 15x9".
• Spread w/ 1 T butter and sprinkle w/ combined 2 T sugar and 1 t cinnamon.
• Roll up, beginning at one of the long sides; pinch edge of dough into roll to seal well; stretch to make roll even.
• Cut roll into 15 slices about 1" wide.
• Place slices slightly apart in a greased oblong baking pan, 13x9x2", or in greased muffin cups.
• Cover and let rise until double, about 30 minutes.
• Bake in a 375 degree preheated oven until rolls are golden brown, about 25 to 30 minutes.
• If desired, mix together confectioner's sugar, orange juice, orange peel, and vanilla; frost while warm.
• Recipe is easily doubled.

ORANGE ROLLS

Steps:

• To prepare dough, dissolve yeast in warm water in a large bowl; let stand 5 minutes, add 1/4 cup sugar, 1/2 cup sour cream, 2 tbsp softened butter, salt and egg, and beat with a mixer on medium until smooth.
• Lightly spoon flour into dry measuring cups and level with knife.
• Add 2 cups flour to yeast mixture, beat till smooth.
• Add 1 more cup flour and stir with wooden spoon till a dough forms.
• Turn dough out onto a floured surface.
• Knead until smooth and elastic (10 minutes), add enough remaining flour, 1 tbsp at a time to prevent dough from sticking to hands (dough will feel sticky).
• Place dough in a large bowl coated with cooking spray, turning to coat top, cover and let rise ina warm place (85°) free from drafts, 1 hr and 15 minutes or until doubled in size (gently press with 2 fingers into dough, if indentation remains its ready).
• Punch down, cover and let rest 5 minutes, divide in half, working with 1 portion at a time (cover the other).
• Roll each portion into a 12-inch round on floured surface.
• Brush each circle with 1 Tbsp melted butter.
• Combine 3/4 cup sugar and the orange rind, sprinkle half of the mixture over each round.
• Cut into 12 wedges, roll up each wedge tightly, starting at the wide end.
• Place rolls, point side down, in a 13 x 9-inch baking pan coated with cooking spray/ Cover and let rise 25 minutes or until doubled in size.
• Preheat oven to 350°.
• Uncover and cook 20-25 minutes, or until golden brown.
• While the rolls bake, prepare the glaze, combine 3/4 cup sugar, 1/4 cup butter and orange juice in a small saucepan, bring to a boil over medium heat, cook 2 minutes or until the sugar has dissolved, stirring, remove from heat and cool slightly.
• Stir in the sour cream, drizzle the glaze over the hot rolls, lt stand 20 minutes before serving.
• Keep any remaining rolls in the pan, cover with foil and store them in the refrigerator, to reheat, place foil-covered pan in a 300 degree oven for 15 minutes or until warm.

ORANGE DINNER ROLLS

Steps:

• In a large bowl combine water, yeast & 1/2 cup flour, stirring to dissolve, then set aside for 5 to 10 minutes or just until yeast is activated (i.e. when mixture begins to bubble).
• While yeast is activating, in a separate bowl, combine the remaining flour & 2 1/2 tablespoons of sugar.
• With a fork work half of this flour/sugar mixture into the activated yeast, then add the shortening & egg until combined, before slowly adding the remaining flour/sugar mixture ~ At first it will be stringy, then very sticky as the flour is absorbed. Then stir in the salt.
• Move the dough to a floured surface, & with floured hands, gently knead the dough for about 5 minutes, adding ONLY as much flour to the sticky dough as needed to keep the dough from sticking to your fingers or the kneading surface. The finished dough should be tender, soft & slightly tacky.
• Preheat the oven to 400 degrees F, then well-grease 2 muffin tins (12 muffins each).
• On a well-floured surface, roll the dough into a rectangle measuring 24 inches by 10 inches.
• In a small bowl, combine the remaining 1/3 cup of sugar & the orange zest.
• Brush the dough with the softened butter, then sprinkle the orange sugar mixture over the buttered surface.
• With your hands, roll the rectangle lengthwise into a tight tube, then cut the tube into 24 (1-inch) slices, using thread if possible, as it will slice more easily & cleanly than a knife. Roll the tube one-quarter turn after each slice so that the tube doesn't begin to flatten out.
• Place each of the slices into the prepared muffin tins, then cover loosely & set aside until rolls have doubled in size.
• Bake muffin trays 1 at a time for about 8 to 10 minutes, until rolls are puffed & golden, being sure to rotate the trays halfway through for even baking.
• Cool the rolls in the tins on a wire rack slightly, then unmold & serve warm.