Granny's Orange Rolls

I'm sharing my mom's signature recipe:  Orange Rolls!  Her breads were always delicious and the grandkids didn't leave her house without a loaf.   With our boys - that loaf was usually gone before we got home.   Her orange rolls were the epitome of her scrumptious breads.  Ask anyone in the family what their favorite bread of granny's is and the answer will be Orange Rolls!  These do take some time to make (most of it waiting time), but they are well worth it.  Double the recipe and freeze some to use later.

After mixing the yeast mixture, milk mixture (I actually use water because my hubby is lactose intolerant-and it's still delicious) eggs & 1 cup flour, cover & let rise till bubbly.  It only takes 15 to 20 minutes.

 Gradually add the rest of the flour & mix until the dough is smooth - 3 to 5 minutes.  It is a soft dough and should still stick to the sides of the bowl.

 Let rise until double.

Mix the orange rind, sugar & softened butter together.  Mmmm.

Put dough on a floured surface.  It is a soft, sticky dough so keep the flour handy.  Roll out in a rectangle, about 7-8" tall.  Spread the orange butter within 3/4" of the edges.

Roll up lengthwise & cut in 1" slices.  Using a large pizza cutter makes cutting fast & easy.

Place on greased or parchment lined baking pan.  Traditionally orange rolls are placed in muffin tins.  I think my mom finally gave up on that because as the family grew, she didn't have enough muffin tins.  If you do use muffin tins, you may have to cut them smaller because you don't want to fill the tin more than 2/3 full before raising.  You can freeze at this point.  Let rise till double then bake until light brown.  Mix glaze & spread on rolls while warm.  Yum!!!!  Enjoy!

Granny’s Orange Rolls

1 Tbsp dry yeast                                          5 Tbs butter, softened

1 tsp sugar                                                   1/3 c sugar

¼ c warm water                                            grated rind from 1 orange

             1 c milk                                                          

             1 Tbsp butter                                                Orange Glaze:

             ½ c sugar                                                     1 Tbsp butter, melted

             ½ tsp salt                                                      2 Tbsp fresh orange juice

             3 eggs, beaten                                              1 tsp grated rind from orange

             4 c flour                                                        1 c powdered sugar                                            

In small bowl, dissolve yeast &1 tsp sugar in warm water.  In small pan, heat milk, 1 Tbsp butter, sugar and salt until butter is melted.  Cool to lukewarm.  In mixer beat eggs, 1 c flour, yeast mixture & milk mixture.  Cover & let rise until bubbly – 15 to 20 minutes.

Gradually add remaining flour and beat well for 3-5 minutes until dough is smooth.  Cover & let rise until double (1 to 1-1/2 hours). 

In small bowl, mix softened butter, sugar & orange rind.  Roll dough into rectangle only about 7 or 8 inches tall & 1/4'” thick.  Spread with orange butter mixture within 3/4" of edges. Roll lengthwise like cinnamon rolls.  Cut in slices 1“ thick.  Place on greased or parchment lined baking sheets or in greased muffin tins.  If using muffin tins, do not fill more than 2/3 so you may have to slice thinner.  (At this point you can freeze until solid – about 2-3 hours.  Remove from pan and put in freezer zip-lock bags until ready to use.  Use within 3 months.  Place on greased or parchment lined pans and cover until they have thawed and rised until double before cooking - about 3-4 hours.)  Cover and rise until double- about 1 to 1-1/2 hours.  Bake at 375° F. for 15-20 minutes or until light brown. 

Mix Orange Glaze ingredients together in small bowl.  Frost rolls while warm.  Makes about 1-1/2 dozen.  You can double this recipe.