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    You are in: Home / Recipes / Orange Rolls Recipe
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    Orange Rolls

    Orange Rolls. Photo by **Tinkerbell**

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    Total Time:

    Prep Time:

    Cook Time:

    2 hrs 12 mins

    2 hrs

    12 mins

    Molly53's Note:

    If you prefer, these lovely rolls may be shaped like Parker House rolls,placing a piece of orange with the membrane removed between the folds. From the Western chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947

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    Units: US | Metric

    • 1 cake yeast, softened in
    • 1/4 cup water, lukewarm
    • 1/2 cup sugar
    • 3/4 teaspoon salt
    • 1/2 cup butter, melted
    • 2 eggs, beaten
    • 1 orange, juice and grated rind of (you'll need 3/4 cup of juice)
    • 4 1/2 cups flour, sifted (amount approximate)


    1. 1
      Soften yeast in water for a few minutes; add sugar, salt, butter and beaten eggs.
    2. 2
      Mix well until sugar and salt are dissolved; add orange juice and rind.
    3. 3
      Then add 2 cups flour gradually, beating hard for about 5 minutes.
    4. 4
      Mix in remaining flour, not adding any more flour than needed to allow handling as dough should be on the soft side.
    5. 5
      Knead well, cover and let rise until double in bulk.
    6. 6
      Divide dough in half; roll each piece into a circle 1/4" thick.
    7. 7
      Cut each circle into 16 pie-shaped pieces.
    8. 8
      Roll each piece from the wide end towards the point, as for crescent rolls.
    9. 9
      Place rolls on a greased baking sheet with the tip underneath the roll to hold shape; let rise until doubled.
    10. 10
      Bake in a preheated 425F oven for 12 minutes or until golden brown.
    11. 11
      Cool slightly and ice with orange butter icing.

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    Ratings & Reviews:

    • on June 06, 2010


      OMG! (That's about all I can say with my mouth crammed full of these delicious rolls!) Fabulous flavor and texture to these. The dough was very easy to work with, but I did have to use extra flour. I did the mixing & kneading in the KA mixer, so that usually requires extra flour. In this case I used a total of 6 cups of flour. I don't have caked yeast, so I used the equivalent (2-1/4 teaspoons) of jarred active dry yeast. I baked mine slightly less than the 12 minutes, one pan at 10 & the other at 9. We preferred the 9 minutes. Very tender rolls with a prominent orange flavor. I made a simple powdered sugar, milk, orange zest & vanilla icing to drizzle on top. I grabbed my Mexican vanilla out of habit, instead of my clear vanilla so the frosting is not as pretty as I would have hoped. ;) Thanks for a most delicious breakfast treat, Molly! We'll be making these again, for sure! Made & enjoyed for the Spain & Portugal forum's June Oranges! event.

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    Nutritional Facts for Orange Rolls

    Serving Size: 1 (33 g)

    Servings Per Recipe: 32

    Amount Per Serving
    % Daily Value
    Calories 108.5
    Calories from Fat 30
    Total Fat 3.3 g
    Saturated Fat 1.9 g
    Cholesterol 20.8 mg
    Sodium 79.8 mg
    Total Carbohydrate 17.1 g
    Dietary Fiber 0.6 g
    Sugars 3.5 g
    Protein 2.3 g

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