Orange Glazed Bunny Rolls Recipes

ORANGE-GLAZED BUNNY ROLLS

Steps:

• In a large bowl, dissolve yeast in warm water. Add the milk, shortening, eggs, sugar, orange juice, orange zest, salt and 3 cups flour; beat until smooth. Stir in enough remaining flour to form a soft dough., Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour., Punch dough down; turn on a lightly floured surface. Divide into 13 pieces. Shape 12 pieces into 12-in. ropes. Fold each in half; twist top half of the open end twice to form ears. Place 2 in. apart on greased baking sheets. Shape remaining dough into 12 balls. Place one on the loop end of each roll to form a tail; press into dough. Cover and let rise until doubled, about 30 minutes., Bake at 375° for 12-15 minutes or until golden brown. Cool on wire racks. In a small bowl, combine the glaze ingredients. Spread over rolls.

ORANGE STICKY BUNS

Steps:

• For the orange glaze: Grease a 9-inch round cake pan with nonstick cooking spray.
• In a small saucepan, combine the brown sugar, butter, orange juice, honey and salt and bring to a boil over medium-high heat, stirring gently to dissolve the sugar. Reduce the heat to medium and cook, stirring occasionally, until the glaze thickens and coats the back of a spoon, about 7 minutes. Pour the glaze into the cake pan and set aside.
• For the orange roll filling: In a small bowl, combine the brown sugar, orange zest, cinnamon, salt and cloves. Pour over the butter and use a fork to stir the mixture until it resembles wet sand. Set the filling aside while you make the dough.
• For the orange roll dough: Position a rack in the center of the oven and preheat the oven to 325 degrees F.
• In a large bowl, whisk together the flour, brown sugar, baking powder, baking soda and salt. In a medium bowl, whisk together the buttermilk and melted butter. Add the buttermilk mixture to the flour mixture and stir with a wooden spoon or spatula until a shaggy dough forms.
• Turn the dough out onto a floured surface and knead gently until smooth, 3 to 4 minutes. Roll the dough out into a 12-by-9-inch rectangle. Spread the reserved filling evenly over the dough, leaving a 1/2-inch border around the edges. Starting at one long end, gently roll the dough into a log and pinch the seam. Slice the log into 8 even pieces and place the rolls cut-side down onto the glaze in the cake pan.
• Bake until the rolls are golden and the filling is dark and bubbly, 25 to 30 minutes. Cool the rolls in the pan for 5 minutes, then turn them out onto a platter, spreading any leftover glaze from the pan over the top of the rolls. Allow to cool slightly before serving.

GLAZED ORANGE ROLLS

Steps:

• Dissolve yeast in warm water in a large bowl; let stand 5 minutes.
• Add 1 cup flour, 2 tablespoons sugar, salt, egg, melted butter, grated orange rind, and orange juice; beat at medium speed until blended.
• Gradually stir in enough remaining flour to make a soft dough.
• Turn dough out onto a well-floured surface, and knead until smooth and elastic, about 5 minutes.
• Place in a well-greased bowl, turning to grease top. Cover and let rise in a warm place 1 hour or until doubled in bulk.
• Punch dough down; turn out onto a lightly floured surface, and knead lightly 4 or 5 times.
• Roll dough to 1/4 inch thickness; cut with a 2 1/2 inch biscuit cutter. Cover with a towel, and let stand 10 minutes.
• Combine chopped orange and 1 tablespoon sugar; let stand 5 minutes. Drain and pat dry between paper towels; set aside.
• Make a crease across each circle, and place an orange piece in center. Fold over; gently press edges to seal.
• Place rolls in a lightly greased baking pan. Cover and let rise in a warm place 30 minutes.
• Bake at 425 degrees for 15 minutes.
• Spread with glaze.
• FOR GLAZE: Cream butter and orange rind at medium speed; add powdered sugar alternately with juices, beating until blended. Yield: 1/3 cup.

ORANGE SWEET ROLLS

Steps:

• In a small bowl, beat cream cheese, orange marmalade and orange juice until blended; stir in pecans. Set aside., In a large bowl, combine baking mix, sugar and yeast. Stir in warm water to form a soft dough. Turn dough onto a lightly floured surface; knead until smooth and elastic, about 5 minutes. Cover and let rest 10 minutes. Roll into an 11x8-in. rectangle. Spread cream cheese mixture to within 1/2 in. of edges. Roll up jelly-roll style, starting with a long side; pinch seam to seal. Cut into 12 slices., Place in a greased 13x9-in. baking dish, cut side down. Cover with a kitchen towel. Let rise in a warm place until doubled, about 1 hour. , Preheat oven to 350°. Brush tops with melted butter. Bake until golden brown, 35-40 minutes. Cool slightly in pan on a wire rack. For glaze, stir together confectioners' sugar and marmalade; drizzle over warm rolls.

ORANGE GLAZED BUNNY ROLLS

Steps:

• In a large mixing bowl, dissolve yeast in warm water. Add the milk, shortening, eggs, sugar, orange juice, orange peel, salt and 3 cups flour; beat until smooth. Stir in enough remaining flour to form a soft dough.
• Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover; let rise in a warm place until doubled; about 1 hour.
• Punch dough down; turn on a lightly floured surface. Divide into 13 pieces. Shape 12 pieces into 12-in. ropes. Fold each in half; twist top half of the open and twice to form ears. Place 2 inches apart on greased baking sheets. Shape remaining dough into 12 balls. Place one on the loop end of each roll to form a tail; press into dough. cover and let rise until doubled, about 30 minutes.
• Bake at 375° for 12-15 minutes or until golden brown. Cool on wire racks. In a small mixing bowl, combine the glaze ingredients; beat until blended. Spread over rolls.

ORANGE-GLAZED BUNNY ROLLS

Steps:

• 1. In a large mixing bowl, dissolve yeast in warm water. Add the milk, shortening, eggs, sugar, orange juice, orange peel, salt and 3 c. flour; beat until smooth. Stir in enough flour to form a soft dough. Turn onto a floured surface. Knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover; let rise in a warm place until doubled, about 1 hour.
• 2. Punch dough down. Turn out onto a lightly floured surface. Divide into 13 pieces. Shape 12 pieces into 12" ropes. Fold each in half; twist to form ears. Place 2" apart on greased baking sheets. Shape remaining dough into 12 balls. Place one on top of the loop of each roll to form a tail; press into dough. Cover and let rise until doubled, about 30 minutes.
• 3. Bake at 375* for 12-15 minutes or until golden brown. Coll on wire racks.
• 4. In a mixing bowl, combine the glaze ingredients; beat until blended, spread over rolls

HONEY-GLAZED BUNNY ROLLS

Steps:

• In a small saucepan, heat milk with honey, stirring, over low heat just until lukewarm and remove pan from heat. Stir in yeast and let stand until foamy, about 5 minutes. Add butter and yolks, whisking until combined well.
• Transfer milk mixture to bowl of a standing electric mixer (or to a large bowl, if kneading by hand). Add flour and salt gradually to milk mixture, stirring until incorporated. With dough hook, knead dough until smooth, about 2 minutes. (Alternatively, dough may be kneaded by hand on a lightly floured surface until smooth, 10 to 15 minutes.)
• Transfer dough to a lightly oiled large bowl and turn to coat with oil. Let dough rise, covered with plastic wrap, in refrigerator overnight, or until doubled in bulk. (Alternatively, dough may be allowed to rise in a warm place about 2 hours, or until doubled in bulk.)
• Grease 2 baking sheets. Punch down dough and divide into 12 pieces. Form each piece into an egg shape and transfer pieces to prepared baking sheets. Form a bunny tail on each piece by holding scissors, points down, perpendicular to baking sheet and making a 1/2-inch-long snip at base of wide end. Form 2 bunny ears on each piece by making a narrow 2-inch-long snip on each side, starting near wide end and cutting toward narrow end. Form eyes on each piece by making 2 holes in narrow end with a wooden pick and pressing a currant half firmly into each hole with pick.
• Brush half of warm glaze on rolls and let rise, covered loosely with plastic wrap, in a warm place 45 minutes or less, or until doubled, in bulk (rising will take longer if dough is cold).
• Preheat oven to 400°F.
• Heat remaining glaze over low heat just until warm and brush rolls. Bake rolls in upper and lower thirds of oven, switching position of sheets in oven halfway through baking, 20 minutes, or until golden, and transfer to racks to cool.
• Serve rolls warm or at room temperature.
• In a small saucepan, heat glaze ingredients over low heat, stirring occasionally, until butter is melted. Remove pan from heat and keep glaze warm, covered.