Total Time
2hrs 40mins
Prep 40 mins
Cook 2 hrs

There is a really nice story behind this recipe. When I was 10 and in Girl Scouts we had a potluck and my mom brought these rolls. She had found the recipe in a newspaper clip-out. All the recipes/items brought were turned into a GS Cookbook for our region. When we received our cookbook - low and behold we were missing a few pages and of course this recipe was on those pages. It has taken me 30 years to find this recipe (well I did not search all 30 but it did take over a year of hard searching to find it). A man (no name ever given) from a community recipe group I belong shared this recipe after I posted again of my search. My mom is thrilled as it is the recipe she remembers and now I will have more than just the memory of these yummy rolls but also of the history that goes along with it. I probably would have forgotten that potluck dinner with the other Girl Scouts if it were not for this lost recipe that now has been found. I hope you too enjoy them and make special memories with your family and friends when you serve them.

Ingredients Nutrition


  1. Dissolve yeast in warm water in a large bowl; let stand 5 minutes.
  2. Add 1 cup flour, 2 tablespoons sugar, salt, egg, melted butter, grated orange rind, and orange juice; beat at medium speed until blended.
  3. Gradually stir in enough remaining flour to make a soft dough.
  4. Turn dough out onto a well-floured surface, and knead until smooth and elastic, about 5 minutes.
  5. Place in a well-greased bowl, turning to grease top. Cover and let rise in a warm place 1 hour or until doubled in bulk.
  6. Punch dough down; turn out onto a lightly floured surface, and knead lightly 4 or 5 times.
  7. Roll dough to 1/4 inch thickness; cut with a 2 1/2 inch biscuit cutter. Cover with a towel, and let stand 10 minutes.
  8. Combine chopped orange and 1 tablespoon sugar; let stand 5 minutes. Drain and pat dry between paper towels; set aside.
  9. Make a crease across each circle, and place an orange piece in center. Fold over; gently press edges to seal.
  10. Place rolls in a lightly greased baking pan. Cover and let rise in a warm place 30 minutes.
  11. Bake at 425 degrees for 15 minutes.
  12. Spread with glaze.
  13. FOR GLAZE: Cream butter and orange rind at medium speed; add powdered sugar alternately with juices, beating until blended. Yield: 1/3 cup.


Most Helpful

These were divine! I served them as a side dish to Recipe #22782. There were only four of us eating, and we polished off the entire batch! Delicious!

Peachie Keene May 04, 2009

The story pulled me in, I have to admit. After all, what kind of troop leader would I be if I didn't make this adorable Girl Scout recipe? I sectioned the oranges, then peeled them. This made it easier to get the membrane off. Instead of throwing out the sugared orange juice that is drained, I used it for the juice called for in the glaze. It made it a bit sweeter, but still very good and fresh tasting. I also had a problem with them peeking out a bit, but that is user error on my part. I've never been very good working with dough. The first rise didn't produce very skyhigh results, but my kitchen is a little cold. I let them rise a bit longer on the second rise and they did just fine. The flavor is very good in the bread and the glaze. I chopped up the zest a little too, just so I didn't have long stringy pieces. All around great recipe and story. This recipe has been added to my Girl Scout cookbook too. Made and Reviewed for 123 Hit Wonders Tag - Thanks! :)

LilPinkieJ January 08, 2009

Your story got me at hello. Indeed, they are delectable desserts that even the dough itself has an orange taste and gives a nice color to it. Even DH said, "mmmm soo good, you should make more." I got a bit confused with the orange being sectioned and chopped though, if each section has to be individually peeled. Next time I should also make sure to seal them properly since some peeked out a bit. But even with that, they still look appetizing, bringing it a bit of style. Thanks,HokiesLady!

Pneuma April 05, 2008

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