For the amount of work these rolls were just so-so. I brought them to work and brought home over half. I have made better rolls from Bisquick mix.
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Can be adapted for the bread machine by cutting all ingredient measures in half reducing butter to 5 and reducing yeast to a little over one tablespoon. Dough is very sticky and needs additional flour when turned out after dough cycle. Worth every amount of work. Very tasty!
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These are very good. I did change the process the ingredients stayed pretty much the same. I did have to add 4 cups of flour for the dough to come together which is a lot! And I also doubled the zest called for. After mixing the flour with the yeast mixture I kneaded the dough for 8 minutes until it was smooth. Then I let the dough rise outside of the fridge covered with a towel for 1 1/2 hours. Deflate the dough, separate into 2 equal portions, roll out spread butter mixture on the dough, roll up and cut. Then I placed them in the fridge for the night covered with plastic wrap, in the morning I took the rolls out and set them on the counter for about 30 minutes while the oven preheated. Then baked. I did this because I did not want to get up so early to roll out the dough and let it rest. It worked perfectly the way I did it. I did not get 30 rolls because I cut them much thicker than called for. I got 22 large rolls. For a frosting I creamed together an 8oz cream cheese and 1/2 c butter (both softened) added 1 teaspoon orange extract, 3 tablespoons Orange Juice and 2 c powdered sugar. Then thinned it down with additional oj. The icing was really good on these! Thanks for the recipe.
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These turned out great! A nice change from the usual cinnamon rolls. I also made icing and drizzled over top. I made the dough in the bread machine - I have a small machine and so cut the recipe in thirds but still needed 6 tbsp butter and 1/2 cup sugar to fully cover the rolled out dough. Will definitely make again.
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An extremely soft dough making it hard to handle but worth it as the rolls are delicious. I drizzled a little powdered sugar and orange glaze over them took them to a family Easter brunch and they were gone in fifteen minutes.
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These rolls are so delicious. The delicate orange flavor makes a nice counterpoint to the richness of the buttery dough. Almost like eating cotton candy they are so tender! I iced them with the Orange Cream Cheese Frosting from this website and they are irresistible. I will also use this recipe for cinnamon rolls and dinner rolls. Outstanding!
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Yum! I made these when I made Cinn rolls. Just about the same prep work. Very tasty. I hadn't been able to get the right filling for orange rools before.
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I tried several methods and the original recipe is the best method. I ended up baking them in round cakes pans instead of muffin pans and found them to be much better that way. I wanted to be able to serve them at a party for 36 women hot out of the oven so the method I finally came up with was to bake them off and then freeze them. I reheated them for about 25 minutes at 325 and then iced them with a basic powered sugar icing (powdered sugar vanilla & milk). It was alot of work to make that many rolls but it was so worth the effort. The look on the faces when they took that first bite was like they had just arrived in heaven!! I am still hearing from the women about them. Freezing them is a wonderful way to be able to have them often and they were just as if they had just come fresh out of the oven. Make them for your family and freinds and just watch the reaction!!! A cooks dream!!! Note: I always have to add quite a bit of flour.
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I thought I couldn't bake. This recipe is so good and even I can do it (that says a lot)! I top these rolls with orange frosting and even at four dozen they never last more than one day!!!
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For the amount of work these rolls were just so-so. I brought them to work and brought home over half. I have made better rolls from Bisquick mix.
Read More
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
Can be adapted for the bread machine by cutting all ingredient measures in half reducing butter to 5 and reducing yeast to a little over one tablespoon. Dough is very sticky and needs additional flour when turned out after dough cycle. Worth every amount of work. Very tasty!
These are very good. I did change the process the ingredients stayed pretty much the same. I did have to add 4 cups of flour for the dough to come together which is a lot! And I also doubled the zest called for. After mixing the flour with the yeast mixture I kneaded the dough for 8 minutes until it was smooth. Then I let the dough rise outside of the fridge covered with a towel for 1 1/2 hours. Deflate the dough, separate into 2 equal portions, roll out spread butter mixture on the dough, roll up and cut. Then I placed them in the fridge for the night covered with plastic wrap, in the morning I took the rolls out and set them on the counter for about 30 minutes while the oven preheated. Then baked. I did this because I did not want to get up so early to roll out the dough and let it rest. It worked perfectly the way I did it. I did not get 30 rolls because I cut them much thicker than called for. I got 22 large rolls. For a frosting I creamed together an 8oz cream cheese and 1/2 c butter (both softened) added 1 teaspoon orange extract, 3 tablespoons Orange Juice and 2 c powdered sugar. Then thinned it down with additional oj. The icing was really good on these! Thanks for the recipe.
These turned out great! A nice change from the usual cinnamon rolls. I also made icing and drizzled over top. I made the dough in the bread machine - I have a small machine and so cut the recipe in thirds but still needed 6 tbsp butter and 1/2 cup sugar to fully cover the rolled out dough. Will definitely make again.
An extremely soft dough making it hard to handle but worth it as the rolls are delicious. I drizzled a little powdered sugar and orange glaze over them took them to a family Easter brunch and they were gone in fifteen minutes.
These rolls are so delicious. The delicate orange flavor makes a nice counterpoint to the richness of the buttery dough. Almost like eating cotton candy they are so tender! I iced them with the Orange Cream Cheese Frosting from this website and they are irresistible. I will also use this recipe for cinnamon rolls and dinner rolls. Outstanding!
Yum! I made these when I made Cinn rolls. Just about the same prep work. Very tasty. I hadn't been able to get the right filling for orange rools before.
I tried several methods and the original recipe is the best method. I ended up baking them in round cakes pans instead of muffin pans and found them to be much better that way. I wanted to be able to serve them at a party for 36 women hot out of the oven so the method I finally came up with was to bake them off and then freeze them. I reheated them for about 25 minutes at 325 and then iced them with a basic powered sugar icing (powdered sugar vanilla & milk). It was alot of work to make that many rolls but it was so worth the effort. The look on the faces when they took that first bite was like they had just arrived in heaven!! I am still hearing from the women about them. Freezing them is a wonderful way to be able to have them often and they were just as if they had just come fresh out of the oven. Make them for your family and freinds and just watch the reaction!!! A cooks dream!!! Note: I always have to add quite a bit of flour.
I thought I couldn't bake. This recipe is so good and even I can do it (that says a lot)! I top these rolls with orange frosting and even at four dozen they never last more than one day!!!
