Outstanding Orange Rolls Food

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 ROLLS

Steps:

• Makes 64 small rolls.
• Grease (non-stick spray) 4 9"round cake pans.
• Melt the shortening and cool slightly.
• Activate yeast in the warm water in a measuring cup that has room for the expansion of the yeast. Make sure it is active and bubbly.
• In a large bowl, combine 4 cups of the flour, 1/2 cup sugar, and salt. Add yeast and shortening. Lightly beat eggs and add them with the last cup of flour. Mix thoroughly. Spray with non-stick cooking spray and cover bowl with plastic wrap. Let rise in a warm place until doubled in bulk.
• Melt 1 cup of butter for filling.
• Combine sugar, butter, and orange rind.
• Melt the other 1/2 cup butter.
• You will need a 15" x 20" work surface. Punch down dough and cut in into 4 evenly sized portions. Sift 1/4 cup flour evenly over work surface and roll 1/4 of the dough into a 15" x 20" rectangle. Spread a fourth of the filling over the dough and form into a jelly roll starting with the 20" side. Repeat this procedure for the remaining 3 portions of dough.
• Cut each roll of dough into 16 slices. Place one slice in middle of greased pan, surround with 5 slices and surround those with the remaining 10 slices. Brush with the melted butter, cover loosely with plastic wrap and let rise, when the rolls are almost touching the plastic wrap, remove and allow to continue to rise until doubled in bulk.
• Bake rolls in a 375°F oven until lightly browned (15-18 minutes).
• Combine powdered sugar, orange juice, and orange rind and drizzle over slightly cooled rolls.

OUTSTANDING ORANGE ROLLS

Steps:

• In small bowl, dissolve yeast in water.
• In lg bowl, mix milk, shortning, sugar, salt, and egg.
• Add yeast mix; blend well.
• Stir in enough flour to make a soft dough.
• Kneed on floured board for about 7 minutes.
• Put in greased bowl, turn to grease top.
• Cover and let rise until doubled, about 1 hour.
• Punch dough down; divide in half.
• Roll each into a 15x10 rectangle.
• Mix filling ingredients until smooth.
• Spread half on each rectangle.
• Roll up, starting with the long end.
• Cut each into 15 rolls.
• Put in 2 greased 11x7 baking pans.
• Cover and let rise until doubled, about 45 minutes.
• Bake at 375* for 20-25 minutes, until lightly browned.
• Mix glaze ingredients, spread over warm rolls.

HOT ORANGE ROLLS

Steps:

• Dissolve the yeast and pinch of sugar in 1/4 cup water.
• Heat milk, butter, 1/2 cup sugar and salt until butter is melted.
• Cool to lukewarm and beat in yeast mixture, eggs and 1 cup of flour.
• Let rise until bubbly.
• Gradually add remaining flour and beat well with spoon or mixer.
• (It is not necessary to knead.) Cover and let rise till double in bulk.
• Mix 1/2 cup softened butter, 1/2 cup sugar and grated orange rind.
• Roll dough out on lightly floured surface into rectangle and spread with sugar-orange mixture.
• (Save a little sugar mixture to sprinkle over rolls when done.) Roll up as for cinnamon rolls.
• Cut into slices and place in greased muffin tins.
• Let rise till double.
• Bake at 375 degrees F for 15 to 20 minutes.
• Sprinkle with reserved sugar mixture.