EASY ORANGE ROLLS
Life on a dairy farm is busy, so I need breakfast recipes that are simple yet delicious. My teenager daughter has been helping in the kitchen for years. In fact, this was probably one of the first recipes she made herself. -Peggy Kraemer, Thief River, Minnesota
Provided by Taste of Home
Time 40m
Yield 16 servings.
Number Of Ingredients 5
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.
Nutrition Facts : Calories 159 calories, Fat 8g fat (4g saturated fat), Cholesterol 15mg cholesterol, Sodium 226mg sodium, Carbohydrate 20g carbohydrate (13g sugars, Fiber 0 fiber), Protein 1g protein.
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.
HIGH FIVE ORANGE ROLLS
My son loves the orange rolls that come in a can. But he wanted them homemade. After trying a couple recipes and none of them meeting his approval, I came up with my own. After getting thumbs up AND a high five from my son, I finally had a recipe! These are made overnight and baked in the morning.
Provided by Rae
Categories Bread Yeast Bread Recipes
Time 11h35m
Yield 18
Number Of Ingredients 20
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.
Nutrition Facts : Calories 438.1 calories, Carbohydrate 55.6 g, Cholesterol 65.9 mg, Fat 21 g, Fiber 1.1 g, Protein 6.8 g, SaturatedFat 12.8 g, Sodium 331.5 mg, Sugar 26.5 g
ORANGE BREAKFAST ROLLS
A friend served these rolls at a gathering, and I just loved them. She shared the recipe and I've been making them for family and friends ever since.
Provided by Taste of Home
Time 35m
Yield 6 rolls.
Number Of Ingredients 9
Steps:
- On a lightly floured surface, roll each piece of dough into an 8-in. rope. Flatten to 1-1/2-in. wide strip. Combine the butter, sugar, orange juice and zest; spread over dough. Roll up jelly-roll style, starting with a short side. Pinch ends to seal. Place in a greased 8-in. square baking dish. Cover and let stand in a warm place until doubled, about 45 minutes., Bake at 350° for 18-22 minutes or until golden brown. Combine glaze ingredients and drizzle over warm rolls.
Nutrition Facts :
EASY BREAKFAST ROLLS
Make and share this Easy Breakfast Rolls recipe from Food.com.
Provided by Northern_Reflectionz
Categories Breads
Time 40m
Yield 16 serving(s)
Number Of Ingredients 11
Steps:
- Stir flour, salt, baking powder and 1/2 cup sugar.
- Combine milk, eggs and 1/2 cup melted butter.
- Add to dry ingredients and mix well.
- Place on lightly floured board and knead lightly 10 times.
- Roll or pat into rectangular shape 1/4 inch thick.
- Mix 1/2 cup sugar, cinnamon and 1/2 cup melted butter. Spread over dough.
- Roll dough as for jelly roll.
- Seal edges and cut into half inch slices.
- Combine remaining butter, brown sugar and nuts.
- Sprinkle lightly over bottoms of greased muffin pans.
- Arrange slices cutside down over this mixture.
- Bake 375F 25-30 minutes.
- Turn pans upside down on cooling rack and lift off rolls.
- Serve hot.
Nutrition Facts : Calories 314.4, Fat 16.6, SaturatedFat 9.7, Cholesterol 62.5, Sodium 271.9, Carbohydrate 38.5, Fiber 0.9, Sugar 19.4, Protein 4
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BEST HOMEMADE ORANGE ROLLS - THE STAY AT HOME CHEF
From thestayathomechef.com
5/5 (43)Total Time 2 hrs 20 minsCategory DessertCalories 400 per serving
- In the bowl of a stand mixer, combine warm milk, orange juice, yeast, sugar, salt, butter, and eggs. Add in flour. Using a dough hook, turn the mixer on to a low speed.
- Once the flour starts to incorporate into the dough, increase the speed to medium. Add more flour as necessary so that the dough pulls away from the sides of the bowl. The dough mixture should be soft and tacky, but not stick to your hands. Add more or less flour until the dough reaches the desired consistency.
- Transfer the dough to a lightly greased mixing bowl. Cover with a towel and let rise until double in size, about 1 hour.
- Lightly grease a 9x13 pan. On a clean surface, roll the dough into a 12-inch by 18-inch rectangle.
ORANGE BREAKFAST ROLLS RECIPE - BEN MIMS | FOOD & WINE
From foodandwine.com
Servings 16Total Time 3 hrs 30 mins
- In the bowl of a stand mixer fitted with the dough hook, stir together the milk, yeast, and a pinch of the sugar; let sit untilfoamy, about 10 minutes. Add the remaining sugar, the melted butter, salt, and egg whites and stir until smooth. Add the flour and mix on medium speed until the dough just comes together. Increase the speed to medium-high and knead until the dough is smooth and pulls away from the side of the bowl, about 8 minutes more. Remove the bowl from the mixer, cover with plastic wrap, and let sit in a warm place until doubled in size, 1 1/2 to 2 hours.
- In a large bowl, beat the butter, granulated sugar, and orange zest with a handheld mixer on high speed until smooth. Add the confectioners’ sugar, orange juice, and vanilla and beat untilsmooth. Place 1/3 cup in a separate bowl and cover with plastic wrap. Transfer the dough to a work surface and punch it down into a flat circle. Cut the circle into 16 equal pieces, then shape each one into a rough rope and tie into a knot. Place the knots in the larger bowl of orange butter and toss gently with your hands until they’re all coated in orange butter. Transfer them to an 8-inch square glass baking dish, spreading them out evenly, and cover with plastic wrap. Let sit until slightly risen, about 1 hour at room temperature or about 8 hours in the refrigerator (or overnight).
ORANGE BREAKFAST ROLLS RECIPE - THE COUNTRY CHIC …
From thecountrychiccottage.net
Estimated Reading Time 3 mins
- Dissolve yeast in a small bowl with warm water. Let sit for 5 minutes. In a large bowl, beat eggs, sugar, and salt. Add in yeast mixture. Add 1/2 cup flour and mix until smooth. Add melted butter and orange extract and mix well. Add remaining flour gradually and mix until dough forms. Add dough to a greased bowl and cover with a towel. Allow to rise until double in size (about an hour).
- Preheat oven to 400 degrees F. Grease a 9 x 9 pan. Punch down and roll out dough on a floured surface. The dough should measure approximately 8 by 12 inches when rolled out. Mix butter, orange juice, and sugar for filling. Spread on dough. Roll dough into a large pin wheel and cut into portions. Put in greased pan and let rise to double in size. bake for 15 - 20 minutes or until browned evenly. Allow to cool before adding glaze.
- Mix powdered sugar with enough freshly squeeze orange juice to be a glaze like consistency. Drizzle over rolls.
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