I just love the smell of Orange Rolls baking on a Sunday morning. My daughter-in-law’s family has a tradition of making these every Conference Sunday. These are also pretty awesome with Easter Dinner and Ham.
You can shape them the night before, cover with plastic wrap, and put into the refrigerator. In the morning, pull out of the refrigerator and let rise for an hour. Put them into a cold oven and they will rise up as the temperature rises in the oven.
Makes 36 rolls
½ Cup Crushed Orange (2 Clementine oranges are about right)
½ teaspoon orange extract, optional
1 Cup Milk, warmed to about 95º
¼ Cup sugar
2 teaspoons Salt
3 Tablespoon Softened Butter
2 eggs, beaten
1 package yeast, 2 ¼ teaspoons
4 1/2 cups Bread Flour
Additional Bread Flour as needed
½ Cup Butter softened
Zest from 2 oranges
¾ cup white sugar
¼ Cup Orange Juice
1 Cup Powdered Sugar, approximately
To make the crushed orange, first zest the oranges and save the zest for the filling. Peel the oranges removing the skin and white pulp. Put orange segments into food processor with metal blade. Pulse until evenly crushed.
Combine all the dough ingredients into a mixer large bowl with a dough hook. Knead until it is a smooth dough, about 5-8 minutes. Add enough flour to make soft dough, it should pull away from the sides of the bowl. Cover bowl with plastic wrap or a towel and let stand in warm place for 1 hour.
Punch down dough, divide into two balls. Take one ball and roll out dough on flour surface to make a rectangle about 18-inches long about ½ inch think. In a small bowl, combine all the ingredients for the filling. Spread half the filling onto dough and roll up like cinnamon rolls. Cut into about 1 inch slices, 18 rolls. (Use dental floss for a clean and easy cut). Place into buttered muffins tins cut side up, you will need 3 pans. Repeat with other ball of dough.
Cover with plastic wrap or a towel, and place in warm spot for 1 hour (or until double in bulk). Bake at 375 degrees for 15 to 20 minutes. In a small bowl, combine ingredients for icing and drizzle with orange icing while rolls are still hot.
Jan M. Olpin- Dairy Keen Home of the Train