No-Knead Citrus Rolls Recipe

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No-Knead Citrus Rolls Recipe
No-Knead Citrus Rolls Recipe photo by Taste of Home
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No-Knead Citrus Rolls Recipe

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Margaret Otley's flavorful homemade rolls can come fresh from the oven any morning. "Besides the fact that they don't require kneading, the goodies are ideal to start preparing the night before and then bake for breakfast," she pens from Waverly, Nebraska. "You won't have to get up at the crack of dawn, either...but the sweet filling and flaky texture will taste like you did!"—Margaret Otley, Waverly, Nebraska
MAKES:
30 servings
TOTAL TIME:
Prep: 20 min. + chilling Bake: 20 min.
MAKES:
30 servings
TOTAL TIME:
Prep: 20 min. + chilling Bake: 20 min.

Ingredients

  • 1/4 cup warm water (110° to 115°)
  • 2 packages (1/4 ounce each) active dry yeast
  • 7 tablespoons sugar, divided
  • 1 cup warm whipping cream (110° to 115°)
  • 3 egg yolks, beaten
  • 3-1/2 to 4 cups all-purpose flour
  • 1 teaspoon salt
  • 3/4 cup cold butter or margarine, divided
  • FILLING:
  • 1/2 cup sugar
  • 2 tablespoons grated lemon peel
  • 2 tablespoons grated orange peel
  • GLAZE:
  • 1-1/3 cups confectioners' sugar
  • 2 tablespoons milk
  • 1 tablespoon lemon juice
  • 1 tablespoon orange juice

Directions

In a bowl, combine water, yeast and 1 tablespoon sugar. Let stand 5 minutes. Stir in cream and egg yolks; mix well. In another bowl, combine 3-1/2 cups flour, salt and remaining sugar; cut in 1/2 cup butter until crumbly. Add yeast mixture; stir just until moistened. Add enough remaining flour to form a soft dough. Place in a greased bowl, turning once to grease top. Refrigerate for 6-8 hours or overnight.
Punch dough down. Turn onto a lightly floured surface. Divide in half; roll each into a 15-in. x 12-in. rectangle. Melt remaining butter; brush over dough. Combine filling ingredients; sprinkle over dough. Roll up, jelly-roll style, beginning with a long side; inch seam to seal. Cut each roll into 15 slices; place cut side down in two greased 9-in. pie plates. Cover and let rise until doubled, about 45 minutes. Bake at 375° for 20-25 minutes or until golden brown. Combine glaze ingredients; drizzle over warm rolls. Cool in pans on wire racks. Yield: 2-1/2 dozen.
Originally published as No-Knead Citrus Rolls in Country Woman March/April 2000, p28

Nutritional Facts

1 each: 174 calories, 8g fat (5g saturated fat), 45mg cholesterol, 130mg sodium, 23g carbohydrate (12g sugars, 1g fiber), 2g protein.

  • 1/4 cup warm water (110° to 115°)
  • 2 packages (1/4 ounce each) active dry yeast
  • 7 tablespoons sugar, divided
  • 1 cup warm whipping cream (110° to 115°)
  • 3 egg yolks, beaten
  • 3-1/2 to 4 cups all-purpose flour
  • 1 teaspoon salt
  • 3/4 cup cold butter or margarine, divided
  • FILLING:
  • 1/2 cup sugar
  • 2 tablespoons grated lemon peel
  • 2 tablespoons grated orange peel
  • GLAZE:
  • 1-1/3 cups confectioners' sugar
  • 2 tablespoons milk
  • 1 tablespoon lemon juice
  • 1 tablespoon orange juice
  1. In a bowl, combine water, yeast and 1 tablespoon sugar. Let stand 5 minutes. Stir in cream and egg yolks; mix well. In another bowl, combine 3-1/2 cups flour, salt and remaining sugar; cut in 1/2 cup butter until crumbly. Add yeast mixture; stir just until moistened. Add enough remaining flour to form a soft dough. Place in a greased bowl, turning once to grease top. Refrigerate for 6-8 hours or overnight.
  2. Punch dough down. Turn onto a lightly floured surface. Divide in half; roll each into a 15-in. x 12-in. rectangle. Melt remaining butter; brush over dough. Combine filling ingredients; sprinkle over dough. Roll up, jelly-roll style, beginning with a long side; inch seam to seal. Cut each roll into 15 slices; place cut side down in two greased 9-in. pie plates. Cover and let rise until doubled, about 45 minutes. Bake at 375° for 20-25 minutes or until golden brown. Combine glaze ingredients; drizzle over warm rolls. Cool in pans on wire racks. Yield: 2-1/2 dozen.
Originally published as No-Knead Citrus Rolls in Country Woman March/April 2000, p28

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tammystosh User ID: 7699976 240762
Reviewed Jan. 1, 2016

"I followed the directions and in the morning the dough was hard as a rock, there was nothing to punch down. I think the recipe is missing a step. I got this recipe out of the Taste of Home Holiday baking book 2015."

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