Grandma’s Orange Rolls

Name: Grandma's Orange Rolls
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 2-1/2 dozen.
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

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

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

In 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.
Knead 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.
Punch 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.
Place, cut side down, in two greased 11x7-in. baking pans. Cover and let rise until doubled, about 45 minutes.
Bake 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. Freeze option: 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.

Nutrition Facts

1 each: 156 calories, 6g fat (3g saturated fat), 18mg cholesterol, 122mg sodium, 24g carbohydrate (12g sugars, 0 fiber), 2g protein.

Originally published as Grandma's Orange Rolls in Taste of Home February/March 1994

Reviews

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Average Rating:

esaenz

Nov 28, 2015

Worked perfectly in my 14" round deep dish pizza pan. My first time making sweet rolls that weren't from a can- easy but time consuming - good recipe - Yum!
maryjomc

Feb 21, 2015

Should I have used rapid rise yeast?
kayemom

Feb 9, 2013

Delicious! Everyone raves about these rolls and wants the recipe.
gabihereli

Mar 24, 2012

Delicious!
aowens

Sep 16, 2011

I have used this recipe for years at Christmas and Thanksgiving gatherings. The dough is a wonderful all-purpose sweet roll dough that can be used to make cinnamon rolls also. These always receive rave reviews from my family.
Sharene

Jul 4, 2009

You can also add some orange or lemon zest to the icing. Very tasty rolls!