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.

Orange Rolls

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

Orange Filling

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