All Steak Restaurant Famous Orange Rolls Recipes

ALL STEAK RESTAURANT FAMOUS ORANGE ROLLS

Steps:

• 1. Crumble yeast into a large bowl. Stir in the warm water and sugar. Let stand until foamy, about 10 minutes.
• 2. MIX UP FILLING: 2 sticks unsalted, room temperature butter, 1 cup sugar and the Tbs grated orange peel. Beat Butter and sugar, blend well.Stir in orange peel; set aside.
• 3. FOR ORANGE ROLLS:Combine shortening,egg, salt and flour. Slowly add yeast mixture. Pour on to a floured surface and kneed until dough holds well together and feels good in your hands, but not too stiff. Roll out to 3/16th inch thickness. Spread the filling over the dough. Roll up into a cylinder, as for a jelly roll. Cut into 1/2 inch thick slices. Set each slice in a paper muffin liner. Arrange on a backing sheet. Cover with a towel and let rise in a warm, draft free area for 30 minutes. Pre heat the oven to 400 degrees F and bake rolls until lightly browned on top, about 12 minutes.SERVE HOT. SHOULD MAKE ABOUT 4 DOZEN

ORANGE ROLLS

Steps:

• For Dough:.
• Crumble yeast into large bowl, stir in water and sugar.
• Let stand until foamy, about 10 minutes.
• Stir shortening,egg and salt into yeast mixture.
• Add flour 1/4 cup at a time, stirring until mixture is smooth.
• Grease bowl; add dough, turning to coat entire surface.
• Cover and let rise in draft-free area until doubled in volumn, about 1 1/2 hours.
• For Filling:.
• Beat butter and sugar to blend well; stir in orange peel.
• To Assemble:.
• Roll dough out on generously floured surface to thickness of 3/16 inch.
• Spread filling evenly over dough; roll dough up into cylinder, as for jelly roll.
• Cut into 1 1/2-inch-thick slices.
• Set each slice in paper muffin liner; arrange on baking sheet.
• Cover with towel and let rise in warm draft-free area 30 minutes.
• Preheat oven to 400 degrees.
• Bake rolls until lightly browned on top, about 12 minutes.

ORANGE SWEET ROLLS

Steps:

• Make the filling:
• Using an electric mixer on medium-high speed, beat butter, sugar, orange zest, salt, and cardamom, if using, in a large bowl until fluffy.
• Make and assemble the rolls:
• Pour 3 Tbsp. warm water (105°F-115°F) into a small bowl. Add yeast and 1 Tbsp. sugar and whisk to combine. Let sit until foamy, about 10 minutes.
• Using electric mixer on medium-high speed, beat egg yolk, orange juice, oil, salt, and remaining 1 Tbsp. sugar in a large bowl. Add 1 2/3 cups flour and yeast mixture. Beat until dough just comes together. Turn out dough onto a lightly floured surface. Knead several times with floured hands until smooth, about 5 minutes (dough will be sticky).
• Spray a clean large bowl with nonstick spray. Place dough in bowl and turn to coat. Cover with a towel and let sit in a warm place until doubled in size, about 45 minutes.
• Spray muffin tin with nonstick spray. Roll dough on a well floured surface to an 1/8"-thick rectangle about 17x14". Spread filling over dough, leaving a 1/2" border on all sides. Starting on 1 long side, roll dough into a tight cylinder. Cut into 12 equal pieces (if it's difficult to cut, chill 15 minutes). Transfer cut side up to prepared muffin tin. Cover with a towel and let sit in a warm, draft-free place until risen, 30 minutes, or chill overnight. If chilling, let sit at room temperature 2 hours to rise before baking.
• Preheat oven to 350°F. Bake rolls, rotating pans halfway through, until lightly browned on top, 15-18 minutes. Let cool in pan 5 minutes, then invert onto a platter to serve.