Orange Rolls - Kathy
These awesome rolls are a Thanksgiving family tradition for my friend’s family. They are not super sweet, so they go with dinner. They can also be made into a dessert roll. They are amazing with raspberry jam from the Dairy Keen.
Makes 24 rolls
1 Cup Milk, warmed to about 110º
1 small orange including the juice, blended into a puree
¼ Cup sugar
1 Tablespoon Salt
3 Tablespoon Butter
2 eggs, beaten
1 package yeast, 2 ¼ teaspoons
4 Cups all-purpose flour, or more as needed
½ Cup butter, softened
zest from 1 orange, about 1 Tablespoon
¾ cup sugar
Zest the orange and set aside. Peel the orange and then put into a blender. Combine all the ingredients for dough into a mixer large bowl with a dough hook. Knead until smooth dough, about 5 minutes. You may need to add more flour, to make a dough that is not too sticky. Cover 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 forming a rectangle. Combine all the ingredients for the filling. Spread half the filling onto dough and roll up like cinnamon rolls. Cut into about 1 ½ inch slices. (Use dental floss for a clean and easy cut).
Place in buttered muffins tins cut side up. Repeat with other ball of dough. Cover and place in warm spot for 1 hour or until double in bulk. Bake at 400 degrees for 12 to 15 minutes.
*Can also be made in crescent shape rolls
To make into more of a dessert type roll, add 2 Tablespoon Orange Marmalade to the Filling and then top with cream cheese icing with some orange flavoring or orange marmalade blended in.
Jan Olpin / Dairy Keen – Home of the Train