Orange Rolls

A little secret about bankers, we love food. So when a co-worker succeeds at something, or advances in their position, or maybe the branch just has a great day, we have food, all kinds of food. So when all of the above happened last week, my manager and I planned a surprise party for two employees and I volunteered to make orange rolls. Delicious, sweet, and tangy, they are a perfect pairing with the breakfast casserole my manager makes. One problem though, I didn’t even have a recipe for them. The only orange rolls I have made came from the freezer section of my grocery store. So I went to my go to spot, My Kitchen Café and it was no surprise that she had a recipe that looked perfect.

These rolls turned out beautifully.  I had to modify the dough recipe because I didn't have all the ingredients on hand but, it was tender and the filling a perfect balance of tangy and sweet with just enough orange flavor coming through. I may or may not have eaten four over the span of one hour (yes I realize I might have a problem.) I will be making more very very soon!

Orange Rolls

Recipe Source: Mel’s Kitchen Café modified by A Cook’s Quest

Orange Rolls

1 recipe dinner rolls (below)
1/2 cup softened butter
1 cup sugar
2 T. freshly squeezed orange juice
Grated orange rind from two large oranges

Follow directions below for dinner rolls. Combine butter, sugar, orange juice and orange rind in a small bowl and mix well. When dough is ready to shape into rolls, punch down and divide in thirds. Roll each portion into large rectangle about 9 X 13 inches, 1/4 inch thick. Spread each rectangle with one-third of the butter/orange/sugar mixture. Starting with the long side, roll up jelly roll style. Seal edges well, then cut with a sharp knife or dental floss into 1 inch slices.

Twist and stretch each slice, then place on a well-greased baking sheet (the “twist and stretch” may be confusing but all you do is take the cinnamon-roll like circle you just cut from the log and stretch it while twisting it into a figure-8…if that is not your thing than by all means bake them cinnamon-roll style and they will still be very delicious and pretty). Let rise away from draft until dough doubles. Bake at 350 for about 20 minutes. Remove rolls from pans and cool on wire rack. When rolls are cool, drizzle with orange glaze: Mix together 1 1/2 cups powdered sugar, 3 T. freshly squeezed orange juice and 1/2 tsp. Grated orange rind.

Rolls

2 T. dry yeast

2 cups warm water

1/3 cup sugar

1/3 cup butter

2 1/2 tsp. Salt

2/3 cup milk or half and  half
6-7 cups flour
1 egg

In the large bowl of an electric mixer, combine yeast and water. Let stand 5 minutes. Add sugar, shortening, salt, dry milk, 2 cups flour and egg. Beat together until very smooth. Add 2 more cups flour, one at a time, and beat until smooth. Add about one more cup flour, 1/2 cup at a time until well mixed. Turn dough onto a lightly floured board and knead until it is smooth and satiny or utilize your stand mixer to do the work for you.  Return dough to an oiled bowl and cover to let rise until about triple in size.


Turn out dough onto a floured board and let the dough rest for 10 minutes so it will be easier to manage if you roll it. Separate dough into three portions and follow orange roll directions above or roll out each portion into a circle and cut into 8 pie-shaped pieces (or 12 pieces if you want smaller rolls). Roll up crescent-style and place on baking sheet Bake at 350 degrees for 12 minutes. Makes 2-3 dozen rolls.

Total Cost $3.52 (.09 each)  Not too bad for 36 Rolls!
Butter $1.21
Sugar $.29
Powdered Sugar $.26
2 Oranges $.95
Milk $.14
Flour $.48
Egg $.19