Homemade Orange Rolls are the perfect comfort food. I have been giving food to offer comfort for years. It varies from a whole meal to just a batch of cookies.
When someone is facing a trying situation, whether an awful diagnosis, loss of a job, even a new baby, it’s a perfect time to show you care through the gift of food. Often a meal makes the most sense, whether breakfast, lunch or dinner. These orange rolls might just hit the spot.
Homemade Orange Rolls
A freshly baked batch of orange rolls and some hot coffee is the perfect offering to those caring for a loved one or with an inoperable kitchen….and unfortunately, these situations come up frequently. The hubby has been begging me to make these orange rolls for months now. These reminded him of Maxson Manor’s rolls he and his family used to enjoy.
My version brought back delicious memories when I started baking these orange rolls decades ago. The dough is sweet and tender, and there’s just enough orange flavor to make you swoon. This orange rolls recipe makes TWO pans of breakfast rolls, one for you and one for someone in need. Or bake them all up in a 9 x 13 if feeding a hungry family.
Tips for Making Yeast Rolls
Working with yeast can be daunting if you don’t have a few basic tips. Once you get the hang of it, you’ll love both the process and results.
- Note that yeast is a living organism and can be killed if not treated properly.
- This is why you should not add liquid any hotter than 120º if you want your bread to rise!
- Check the expiration date of your yeast on the packet. Using old yeast could be a disaster!
- Kneading is a very important part of the bread making process, too, as it helps activate the gluten in the flour, which gives bread its structure.
- Done by hand or with a bread hook in a stand mixer, the dough will become smooth and springy. Don’t be tempted to add more flour unless absolutely necessary as too much flour can negatively effect the texture of your bread.
- When rolling up your yeast rolls, don’t be tempted to roll them too tight. This will cause the middle sections to pop up higher than the rest of the rolls. They’ll still be tasty but not as attractive.
- Let your dough rise in a warm, moist environment.
- Do not force your dough to rise by putting it in hot locale. Somewhere around 80 degrees (and up to 90) is perfect. The ideal humidity is 75%.
- My new oven has a “proof” setting which sets the oven at 85 degrees.
Tip of the Day:
Use unflavored dental floss to cut these orange rolls into slices. Lightly score roll at 1 1/2-inch intervals. Slip a 12-inch strand of floss under the roll and bring ends up and over roll and cross over one of the marks. Pull ends sharply to cut through the dough. It’s a slick way to cut the dough into slices without the top to bottom pressure that comes from using a knife.
You may need these supplies to make the orange rolls recipe:
These orange rolls are adapted from Betty Crocker’s Baking Classics (this recipe dates back to the 1920’s when Betty Crocker established a test kitchen)
- Prep Time: 45 minutes
- Cook Time: 25 minutes
- Total Time: 1 hour 10 minutes
- Yield: 12 rolls 1x
- Category: Breakfast, Bread, Brunch
- Method: Mixing, Kneading, Baking
- Cuisine: American
- 1 package active dry yeast (2 1/4 teaspoons)
- 1/2 cup warm water (105-115º)
- 1/2 cup scalded milk, cooled to lukewarm (should be no hotter than 115º)
- 1/3 cup sugar
- 1/3 cup butter, at room temperature
- 1 teaspoon salt
- 1 egg
- 3 1/2–4 cups flour
Filling and Frosting:
- 3 cups powdered sugar
- 6 tablespoons of butter, at room temperature
- 2 tablespoons finely grated orange peel
- 4 tablespoons orange juice
- 1 teaspoon vanilla
- Heavy cream, to thin frosting, if needed
- Dissolve yeast in warm water. Stir in milk, sugar, butter, salt, egg and 2 cups flour. Using stand mixer and paddle attachment, mix until smooth. Switch attachment to the dough hook and add about 1 1/2 cups more flour. Knead for about 5 minutes, adding up to a 1/2 cup more flour if dough is sticky.
- Place dough in greased bowl, then flip over. Cover and let rise in warm place till doubled in size, about 1 1/2 hours. Make filling while dough rises.
- To make the filling, beat all ingredients till creamy. Set aside.
- Punch down dough. Remove half of the dough and roll into an 18 x 12-inch rectangle on lightly floured surface. Spread with half the orange filling.
- Roll up the dough beginning at the wider side. Pinch to seal seam. Using dental floss (or knife) cut the roll into 1 1/2-inch slices.
- Place into a greased 9 x 13-inch baking pan. Cover and let rise till doubled, about 40 minutes.
- Preheat oven to 375º.
- Bake till golden, about 20-25 minutes. Frost with remaining filling while warm.