Recipe by Lubie
These are great rolls to serve at a brunch or even with dinner. They have mouthwatering flavor. This recipe was found on the KSL-TV cooking show website. To reduce fat content to 1 gram per roll, reduce butter to 2 tbsp. They will be slightly chewier, but still good.
Top Review by RuthlessWr
I made these just as written and while they did turn out beautifully and tasted good, they were a little to "yeasty" for my taste. I think I would have prefered a denser roll. My family enjoyed these, though, and I will be making them again.
- 1 1⁄4 cups milk
- 1⁄2 cup butter
- 1⁄2 cup sugar
- 1 teaspoon salt
- 1 tablespoon active dry yeast (apprx. 1 packet)
- 2 eggs, slightly beaten
- 1⁄2 cup fresh orange juice, divided
- 3 tablespoons orange rind, divided (orange zest)
- 5 cups flour, approximately
- 2 cups powdered sugar
Directions See How It's Made
- Scald milk then add butter, sugar, and salt.
- Cool to lukewarm.
- Add yeast and stir.
- Stir in beaten eggs, 1/4 cup fresh orange juice and 2 tablespoons grated orange peel.
- Add 2 cups of flour and beat well.
- Stir in additional flour until dough is stiff enough to handle, do not add too much flour keep dough soft and pliable.
- Place dough on lightly floured surface and knead until smooth and elastic.
- Place in a greased bowl, cover and allow to rise in warm place until double in bulk (about 2 hours).
- Knead down.
- Divide dough into 3 equal portions.
- Roll each piece of dough into a circle about 12 inches in diameter Cut circle into 12 equal wedges.
- Roll up each wedge, from wide end to small.
- Place on a greased baking sheet tip side down.
- Allow to rise until double in bulk.
- Bake at 400 degrees for 8-10 minutes or until lightly brown.
- Glaze: Combine powdered sugar with 1/4 cup fresh orange juice and 1 tablespoons grated orange peel.
- Stir until smooth.
- Drizzle over warm rolls.
- Serve rolls warm or cold.