Orange Dinner Rolls Food

EASY ORANGE ROLLS

Steps:

• In a small saucepan, combine the sugar, butter, orange juice and zest. Heat until sugar is dissolved and butter is melted. Pour into a greased 10-in. fluted tube pan. , Place 12 biscuits on their sides along the perimeter of the pan, overlapping slightly. Arrange remaining biscuits in the same manner, creating 2 concentric rings, using 10 biscuits for the middle ring and 8 biscuits for the inside ring., Bake at 350° for 25-30 minutes or until golden brown. Immediately turn upside down onto serving platter. Serve warm.

GRANDMA'S ORANGE ROLLS

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.

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.

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.