ORANGE TWISTS
These soft and sweet twists have a long shelf life. You can make a number of flavor variations with this recipe, including lemon, cherry and almond. I sometimes add a confectioners' sugar glaze. -Raine Gottess, Lantana, Florida
Provided by Taste of Home
Categories Desserts
Time 35m
Yield about 3 dozen.
Number Of Ingredients 10
Steps:
- In a large bowl, cream butter and confectioners' sugar until blended. Beat in egg and vanilla. In another bowl, whisk flours and salt; gradually beat into creamed mixture., Divide dough in half. Mix orange zest and food colorings into 1 half; leave remaining dough plain. Cover each half and refrigerate 1 hour or until firm enough to roll., Preheat oven to 350°. Divide each half into 8 portions. Roll each portion into a 15-in. rope. Place 1 plain rope and 1 orange rope side by side; press together lightly. Cut rope crosswise into 3-in. pieces. Twist each piece several times; place 2 in. apart on ungreased baking sheets. Repeat with remaining dough. Bake 7-9 minutes or until bottoms are golden brown. Cool on pans 2 minutes. Remove to wire racks to cool.
Nutrition Facts : Calories 95 calories, Fat 5g fat (3g saturated fat), Cholesterol 17mg cholesterol, Sodium 68mg sodium, Carbohydrate 12g carbohydrate (4g sugars, Fiber 0 fiber), Protein 1g protein.
TWIST OF HONEY ORANGE ROLLS
These festive rolls are flavored with orange and honey.
Provided by Carol
Categories Bread Yeast Bread Recipes
Yield 10
Number Of Ingredients 8
Steps:
- Preheat oven to 400 degrees F (200 degrees C).
- In a small bowl, combine butter, pecans, orange peel and honey. Mix well.
- Separate dough into 10 biscuits. Separate each biscuit in half. Spread top of ten layers with 1 teaspoon of honey-orange mixture. Top each biscuit with other half and press together to form 10 filled biscuits. Place rolls in ungreased 8 or 9 inch square pan.
- In a small saucepan, combine sugar, orange juice and vanilla. Cook over high heat until sugar is dissolved and syrup begins to boil. Stir constantly; spoon over rolls in pan.
- Bake for 10 minutes or until golden brown. Allow to cool for 2 minutes and invert on serving plate. Serve warm.
Nutrition Facts : Calories 195.1 calories, Carbohydrate 27.4 g, Cholesterol 9.5 mg, Fat 8.6 g, Fiber 0.4 g, Protein 2.4 g, SaturatedFat 3.4 g, Sodium 365.4 mg, Sugar 14.8 g
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 DINNER ROLLS
The recipe for these orange muffin-shaped rolls was found in the food section of the Los Angeles Times, 25 Feb 2010. Preparation time does not include time needed for rolls to rise before baking.
Provided by Sydney Mike
Categories Healthy
Time 50m
Yield 24 rolls, 24 serving(s)
Number Of Ingredients 11
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.
Nutrition Facts : Calories 105.9, Fat 3.2, SaturatedFat 1.3, Cholesterol 12.6, Sodium 100.7, Carbohydrate 17.1, Fiber 0.5, Sugar 4.2, Protein 2.1
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 DELLEPLAIN HONEY TWIST
This is a a breakfast treat, it takes a little time, but worth the wate. You could always make it your own by changing the honey topping to cinnamon , raisins, sugar topping. In my Grandma's time honey twist was a unexpected treat.
Provided by donna clark
Categories Other Breakfast
Time 3h15m
Number Of Ingredients 13
Steps:
- 1. Crumble yeast in a bowl with lukewarm water to soften.
- 2. Pour scalded milk over shortening, sugar,and salt. Cool milk mixture to luckwarm , add yeast and eggs. Beat in flour to make a soft dough.
- 3. Turn out onto a floured board and knead until smooth. Place in a large greased bowl cover, and let stand to rise until double in size.
- 4. When light shape into a long roll about 1 " in diameter. Coil the roll into a greased cake pan begining at the outside edge and working into the center to cover the pan.
- 5. Brush with honey topping and let stand to rise until doubled in size. Bake at 375 degrees for 25-30 minutes. It makes one large twist
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