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Orange Rolls

Orange Rolls created by Tinkerbell

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

Ready In:
2hrs 12mins
Serves:
Units:

ingredients

  • 1 cake yeast, softened in
  • 14 cup water, lukewarm
  • 12 cup sugar
  • 34 teaspoon salt
  • 12 cup butter, melted
  • 2 eggs, beaten
  • 1 orange, juice and grated rind of (you'll need 3/4 cup of juice)
  • 4 12 cups flour, sifted (amount approximate)

directions

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

@Molly53
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@Molly53
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"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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  1. Tinkerbell
    Orange Rolls Created by Tinkerbell
    Reply
  2. Tinkerbell
    Orange Rolls Created by Tinkerbell
    Reply
  3. Tinkerbell
    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.
    Reply
  4. Molly53
    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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