Dreamy Decadent Orange Rolls Recipes

ORANGE DREAM ROLLS RECIPE - (4.5/5)

Steps:

• FOR DOUGH: Combine milk, sugar, oil and salt in a large mixing bowl. Stir until dissolved. Add 2 cups of flour and beat well. In a separate bowl whisk the 2 eggs. Add the egg mixture to the large bowl and stir until combined. Dissolve the yeast in 1/3 cup warm water for five minutes and then add to the large bowl. Slowly add in 2 1/2 cups of flour and 3 tsp. orange zest. Beat on medium speed for 2 minutes. Slowly add the other cups of flour and beat on medium speed. You want the dough to be smooth, not sticky. You may need to add more flour to get a smooth consistency. Pour 1/2 Tb oil around the sides of the bowl and cover with a towel. Let rise in a warm place until double in size. About one hour. Once the dough has risen, roll out the dough, forming a circle. Combine butter, sugar and orange zest in a small bowl and then spread on the dough. Cut dough like a pizza and then roll each slice into a crescent. Bake at 350 degrees for 10-12 minutes. FOR GLAZE: Beat powdered sugar and orange juice for 1 minute. Drizzle glaze on top. Enjoy!

NO-KNEAD SWEET YEAST DOUGH

Steps:

• In a large bowl, mix together the eggs, water, honey, melted butter, yeast and salt.
• If using active-dry yeast, heat the water and honey to 100F-110F, mix in the yeast and let it proof for 10 minutes, then mix in the rest of the ingredients.
• Stir well with a wooden spoon. Add in the flour. STIR, BABY STIR! Stir until you don't see any more dry bits of flour (about a minute). Cover (not airtight) and stick it in the refrigerator overnight, or up to 4 days. The longer you let it fart around in the refrigerator (literally!), the better tasting the dough will be.
• if you want, you can let it rise for 2 hours on the counter, pinch off the dough that you need to make your rolls. With only a 2-hour rise, the bread isn't very flavorful. Still good, but definitely not as good as if you had let it sit 1-4 days in the refrigerator. If you leave it longer than that, it might start to taste sour.
• Take off bits of dough as needed and prepare them as you would for any other bread recipe. Now is a good time for mix-ins, dried fruits, nuts, etc. and shape them into rolls, loaf, braid, whatever. Let sit and rise for an hour or two or until the bread does not bounce back when you poke it. Bake at the temperature as per any other bread recipe.

HIGH FIVE ORANGE ROLLS

Steps:

• Sprinkle 1 tablespoon white sugar and the yeast over the warm milk and warm water in a bowl. Let stand until the yeast softens and begins to form a creamy foam, about 5 minutes. Mix in the egg, 1/2 cup orange juice, melted butter, vanilla pudding mix, and 1 tablespoon orange extract. Stir in 5 cups bread flour and salt. Add more bread flour if the dough is too sticky. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, 8 to 10 minutes.
• Place the dough in an oiled bowl and cover with a clean cloth. Allow the dough to rise in a warm place until doubled in size, about 1 1/2 hours.
• Combine 1/2 cup softened butter with the orange zest and 1 teaspoon orange extract in a small bowl until smooth. Set aside. Grease a baking sheet, or cover with parchment paper.
• Turn the dough out on a floured surface and roll out into a 24x12-inch rectangle. Spread the butter mixture evenly over the dough, then sprinkle with 3/4 cup white sugar. Roll up the dough, beginning with the long side. Cut the dough into 18 1 1/2-inch rolls. Arrange the rolls cut-side up on prepared baking sheet. Cover with plastic wrap and refrigerate overnight.
• Preheat oven to 350 degrees F (175 degrees C).
• Remove the plastic wrap from the rolls and allow them to rise in a warm place for 30 minutes.
• Bake in the preheated oven until golden brown, 25 to 30 minutes. Allow rolls to cool slightly before frosting.
• While the rolls are baking, cream together the cream cheese and 1/2 cup softened butter until smooth. Stir in the confectioners' sugar and 2 teaspoons orange extract. Stir in milk, a little at a time, until frosting is smooth and spreadable. Spread the frosting over the slightly cooled rolls.

ORANGE MARMALADE ROLLS

Steps:

• Heat milk and butter until butter melts; add sugar and salt, cool.
• Soften yeast in lukewarm water and add to milk mixture.
• Stir in 2 1/2 cups of the flour and mix well.
• Cover and keep ina warm place to rise for about two hours.
• Add more flour to make a stiff dough, kneading well.
• Cover and let rise until double in bulk.
• Roll our on a floured board and cut with a biscuit cutter.
• Brush with melted butter and place 1 teaspoon of orange marmalade in the center.
• Fold each roll in half and place on a well-greased baking pan.
• Brush top with butter and let stand in a warm place for about 30 minutes.
• Bake in an oven preheated to 425F for 20 minutes or until golden.

ORANGE ROLLS

Steps:

• Soften yeast in water for a few minutes; add sugar, salt, butter and beaten eggs.
• Mix well until sugar and salt are dissolved; add orange juice and rind.
• Then add 2 cups flour gradually, beating hard for about 5 minutes.
• Mix in remaining flour, not adding any more flour than needed to allow handling as dough should be on the soft side.
• Knead well, cover and let rise until double in bulk.
• Divide dough in half; roll each piece into a circle 1/4" thick.
• Cut each circle into 16 pie-shaped pieces.
• Roll each piece from the wide end towards the point, as for crescent rolls.
• Place rolls on a greased baking sheet with the tip underneath the roll to hold shape; let rise until doubled.
• Bake in a preheated 425F oven for 12 minutes or until golden brown.
• Cool slightly and ice with orange butter icing.

ORANGE ROLLS (FOR BREAD MACHINE)

Steps:

• Place all dough ingredients in bread machine in order recommended by manufacturer.
• Select DOUGH cycle and press Start.
• In separate bowl combine cinnamon and sugar for filling.
• After dough has finished, turn it out onto lightly floured surface and roll into a 16x24 rectangle.
• Spread dough with butter and sprinkle evenly with cinnamon and sugar mixture.
• Roll up dough and cut into 12 rolls.
• Place rolls in lightly greased 9x13 pan.
• Cover and let rise until almost doubled (about 30 min).
• Preheat oven to 400 degrees F.
• Bake rolls for 14-16 minutes (do not overbake!).
• While rolls are baking, mix together frosting ingredients.
• Spread on rolls when they are still warm. (I heat the frosting up in the microwave a little so I can pour it on the rolls instead).