Knock, knock.
Who’s there?
Orange.
Orange Who?
The best orange rolls of your life!
Sorry for the bad joke, but we’re not joking about how insanely delicious these rolls are.
They are vibrant, zesty, sweet, melt-in-your-mouth good and are a great way to use food storage.
Bread is one of those magical foods that you can use multiple food storage ingredients in, if you know the right secrets.
And well…you know us, we’re blabber-mouths when it comes to keeping secrets, especially about how wonderful food storage is!
Truth be told, when you’re making bread and using food storage, you’re skipping steps and dirtying more dishes than you need to.
How to turn your favorite bread recipe into a food storage bread recipe:
- POWDERED MILK: Did you know you don’t need to scald your powdered milk when you are making bread like you do with fresh milk? It’s true! So let’s say you have a recipe that calls for proofing your yeast in 1/4 cup of warm water while you scald your 1 cup of milk, simply proof your yeast in 1 1/4 cups of water (the original amount of water plus the amount of water you’ll need for the powdered milk) but don’t add the dry milk powder at this time or it will clump something awful in your bread! Be sure to add the dry milk powder at the very end after the flour so that it mixes with the flour and will not clump.
- POWDERED EGGS: Breads that have a lot of sugar and/or oil will usually call for eggs to help the texture and structure of the bread. When you see a bread recipe that calls for eggs, you will use 1 T. dry egg powder and NO water (just trust me, adding the water just puts you in the terrible cat and mouse game of adding in water to sticky dough) for every egg it calls for. So, if your recipe calls for 1 egg, you will use 1 T. dry egg powder and NO water. If it calls for two eggs, you will use 2 T. dry egg powder and NO water, and so forth.
RIP-OFF ALERT!
This will blow your mind. Thrive sells a half pound package of instant yeast for $21.09 (Price retrieved Feb. 18, 2017). Now that may not seem like too bad of a deal, until you realize that you can get 4 pounds of SAF Instant yeast on Amazon (including Prime Free 2-day shipping) for only $17.86. That means it would cost you $168.72 to get the same 4 pounds of yeast from Thrive. Do yourself a favor and purchase bulk yeast from Amazon, Costco or Winco for BIG SAVINGS!
Alright, enough chit-chat, you’re ready to make these rolls. This recipe is so delicious and so much easier than you might think. It’s so easy, I was able to film myself making the rolls one armed while the kids were playing. If I can do that, you can for sure make this recipe and wow some people! Let us know how you like it.
Ingredients
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)
2 eggs, beaten (2 T. dry egg powder and NO WATER)
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
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.
LOOKING FOR MORE GREAT FOOD STORAGE RECIPES?
have you ever made these rolls using a different flavor or made them into a savory flavor?
I haven’t done savory, but I have used this to make delicious lemon rolls and lemon raspberry rolls. So good!
Can you make this recipe using freshly ground soft white wheat berries?
I don’t have soft wheat on hand, but I do use a little hard white wheat. I don’t see why the soft wheat wouldn’t work. Give it a try and let me know how it goes!