Best-Ever Orange Rolls | Store This, Not That!

Best-Ever Orange Rolls

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February 18, 2016

These delicious, melt-in-your-mouth rolls, will leave you wanting more! They are better than any bakery orange roll and the best part is YOU made it!

  • Prep: 1 hr
  • Cook: 15 mins
  • Yields: 12-24 rolls (depending on size)

Ingredients

1 tablespoon yeast

1/4 cup warm water

1 cup milk, warmed not quite to boiling (3 T. non instant milk powder OR 1/3 c. instant milk powder + 1 C. water-I added my water to the 1/4 c. water mentioned above for dissolving my east)

1/3 cup sugar

1/3 cup oil

1 teaspoon salt

2 eggs, beaten (2 T. dry egg powder and NO WATER)

1/4 cup orange juice

2 tablespoons grated orange peel

5 1/2 cups flour, sifted (I used 3/4 c. whole WHITE wheat flour and the rest bread flour)

additional melted butter and sugar

Orange Glaze

2 cups powdered sugar

1/4 c. orange juice

1 teaspoon butter

1 T. grated orange peel

Directions

1Sprinkle yeast in the warm water and set aside.

2In another bowl, blend milk, sugar, shortening, and salt. Cool until lukewarm, then add eggs, water with yeast, orange juice, and orange peel.

3Stir in flour a few cups at a time to make a soft dough. Let stand for 10 minutes.

4Knead dough 5–10 minutes on a lightly floured surface until dough is smooth and elastic. Place it in a lightly greased bowl, turning once to grease surface. Cover bowl with a clean towel and put it in a warm place. Let dough rise for 2 hours, or until double in size. Punch dough down and let stand for 10 minutes.

5 On a lightly floured surface, roll dough into a rectangle 1/2 inch thick. Spread melted butter and sprinkle with sugar. Cut dough into 2 inch square pieces and fill jumbo muffin tins. Allow to double in size.

6Bake at 375 for 12-15 minutes.

7For the glaze, stir powdered sugar, water, and butter together. Frost rolls with the glaze while they are still warm.

Super Hero Tip:
Turn these into brown and serve rolls! Make them the day before (or even a couple of days before). After the buns are shaped rise to 1/3-1/2 the way to being doubled (so not all the way doubled). Cook in a 275 degree oven for 13-15 minutes. They should be blond in color and set (when you jiggle the pan they shouldn't jiggle with it). Cool and cover. When you're ready to eat them, pop them into a 400 degree oven for 5 minutes. Remove and glaze-SERVE WARM! These buns will be slightly brown on top and warmed through.

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