Grandma’s Orange Rolls
Both our two children and grandchildren love these fine-textured sweet rolls. We have our own orange, lime and grapefruit trees, and it's such a pleasure to go out and pick fruit right off the tree. —Norma Poole, Auburndale, Florida
Can you freeze Grandma's Orange Rolls?
Cover and freeze unrisen rolls. To use, thaw in refrigerator overnight. Let rise, covered, in a warm place until doubled, about 1-1/2 hours. Bake and frost rolls as directed.
Ingredients
- 1 package (1/4 ounce) active dry yeast
- 1/4 cup warm water (110° to 115°)
- 1 cup warm 2% milk (110° to 115°)
- 1/4 cup shortening
- 1/4 cup sugar
- 1 teaspoon salt
- 1 large egg, lightly beaten
- 3-1/2 to 3-3/4 cups all-purpose flour
- filling:
- 1 cup sugar
- 1/2 cup butter, softened
- 2 tablespoons grated orange zest
- glaze:
- 1 cup confectioners' sugar
- 4 teaspoons butter, softened
- 1/2 teaspoon lemon extract
- 4 to 5 teaspoons 2% milk
Directions
-
1In a large bowl, dissolve yeast in water. Add the milk, shortening, sugar, salt, egg and 3 cups flour. Beat until smooth. Stir in enough remaining flour to form a soft dough.
-
2Knead on a lightly floured surface 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. Meanwhile, in a small bowl, combine filling ingredients; set aside.
-
3Punch dough down; divide in half. Roll each half into a 15x10-in. rectangle. Spread half the filling on each rectangle. Roll up, jelly-roll style, starting with a long end. Cut each into 15 rolls.
-
4Place, cut side down, in two greased 11x7-in. baking pans. Cover and let rise until doubled, about 45 minutes.
-
5Bake at 375° for 20-25 minutes or until lightly browned. In a small bowl, combine the confectioners' sugar, butter, extract and enough milk to achieve desired consistency; spread over warm rolls.
Loading Popular in the Community
Loading Reviews
