Orange Dream Rolls Recipe 455

ORANGE SWEET ROLLS

Steps:

• For the dough: In a large saucepan over a low heat, heat the milk, oil and granulated sugar until warm but not hot (if you have a candy thermometer, it should be 125 degrees F). Add the yeast and 4 cups of the flour and stir together. Cover the pan and leave to rise for at least an hour. Stir in the remaining 1/2 cup flour, the baking powder, baking soda and salt.
• For the filling: Roll the dough into a long rectangle, about 30 inches wide by 10 inches deep. You'll want it to be as thin as you can get it so you can add plenty of goo. Drizzle the melted butter all over the surface of the dough. Use your fingers to smear it all around so that it coats evenly.
• Spread the orange marmalade all over the buttered dough, distributing as evenly as you can. Sprinkle plenty of brown sugar all over the marmalade. Finish with a light sprinkling of salt to offset the sweetness.
• Using both hands in a back-and-forth motion, gradually roll the dough towards you into one long log. Pinch the seam to seal it. Then slice the log-o'-dough into 1/2-inch pieces.
• Preheat the oven to 375 degrees F. Place the rolls in a buttered baking dish and allow them to rise for 20 minutes.
• Bake for 15 to 17 minutes.
• While the rolls are baking, make the icing: Add the orange zest and juice to a bowl. Add the powdered sugar and salt. Splash in the milk. And some more melted butter because the recipe doesn't already have enough. Just kidding on that last part. Whisk it together until it's nice and smooth and lovely. Your kitchen smells like oranges!
• Pull the rolls out of the oven when they're golden brown, and drizzle on the icing right off the bat. The piping hot rolls will suck that gorgeous icing right down into their crevices and the whole thing pretty much becomes a miracle. Serve them warm.

ORANGE DREAM PULL-APART BREAD

Steps:

• Preheat oven to 375°. Cut cream cheese into 20 pieces. Using a small knife, cut a horizontal pocket into the side of each biscuit; fill each with a piece of cream cheese. Pinch opening to seal., In a shallow bowl, mix brown sugar, pecans and orange zest. Dip biscuits in melted butter; roll in brown sugar mixture. Stand biscuits on their side in a greased 10-in. fluted tube pan., Bake until golden brown, 35-40 minutes. Cool in pan 5 minutes before inverting onto a serving plate. Serve warm.

HIGH FIVE ORANGE ROLLS

Steps:

• Sprinkle 1 tablespoon white sugar and the yeast over the warm milk and warm water in a bowl. Let stand until the yeast softens and begins to form a creamy foam, about 5 minutes. Mix in the egg, 1/2 cup orange juice, melted butter, vanilla pudding mix, and 1 tablespoon orange extract. Stir in 5 cups bread flour and salt. Add more bread flour if the dough is too sticky. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, 8 to 10 minutes.
• Place the dough in an oiled bowl and cover with a clean cloth. Allow the dough to rise in a warm place until doubled in size, about 1 1/2 hours.
• Combine 1/2 cup softened butter with the orange zest and 1 teaspoon orange extract in a small bowl until smooth. Set aside. Grease a baking sheet, or cover with parchment paper.
• Turn the dough out on a floured surface and roll out into a 24x12-inch rectangle. Spread the butter mixture evenly over the dough, then sprinkle with 3/4 cup white sugar. Roll up the dough, beginning with the long side. Cut the dough into 18 1 1/2-inch rolls. Arrange the rolls cut-side up on prepared baking sheet. Cover with plastic wrap and refrigerate overnight.
• Preheat oven to 350 degrees F (175 degrees C).
• Remove the plastic wrap from the rolls and allow them to rise in a warm place for 30 minutes.
• Bake in the preheated oven until golden brown, 25 to 30 minutes. Allow rolls to cool slightly before frosting.
• While the rolls are baking, cream together the cream cheese and 1/2 cup softened butter until smooth. Stir in the confectioners' sugar and 2 teaspoons orange extract. Stir in milk, a little at a time, until frosting is smooth and spreadable. Spread the frosting over the slightly cooled rolls.

ORANGE DREAM ROLLS RECIPE - (4.5/5)

Steps:

• FOR DOUGH: Combine milk, sugar, oil and salt in a large mixing bowl. Stir until dissolved. Add 2 cups of flour and beat well. In a separate bowl whisk the 2 eggs. Add the egg mixture to the large bowl and stir until combined. Dissolve the yeast in 1/3 cup warm water for five minutes and then add to the large bowl. Slowly add in 2 1/2 cups of flour and 3 tsp. orange zest. Beat on medium speed for 2 minutes. Slowly add the other cups of flour and beat on medium speed. You want the dough to be smooth, not sticky. You may need to add more flour to get a smooth consistency. Pour 1/2 Tb oil around the sides of the bowl and cover with a towel. Let rise in a warm place until double in size. About one hour. Once the dough has risen, roll out the dough, forming a circle. Combine butter, sugar and orange zest in a small bowl and then spread on the dough. Cut dough like a pizza and then roll each slice into a crescent. Bake at 350 degrees for 10-12 minutes. FOR GLAZE: Beat powdered sugar and orange juice for 1 minute. Drizzle glaze on top. Enjoy!

DREAMY DECADENT ORANGE ROLLS

Steps:

• Rolls:.
• Mix lukewarm water, yeast, and honey, stir to dissolve, and set aside.
• Heat milk over medium heat until almost boiling. Remove from heat and stir in the shortening to melt it. Allow to stand 5-10 minutes to cool to lukewarm.
• In a large bowl, mix milk (with shortening), salt, and 3 cups flour, then add yeast mixture. Beat thoroughly. Tent with a damp cloth and let rise 20 minutes in a warm place. It will be thick liquid at this stage, like pancake batter.
• Beat the eggs slightly. Add eggs, granulated sugar, 4 cups more flour, and 1 T. orange zest; mix thoroughly, then coat with flour and turn onto a floured board. Knead, sprinkling just enough flour to keep it from sticking, until dough ball can be handled without sticking to hands. Ball and return to bowl. Tent again and let rise another half-hour.
• Turn onto the board again, knead a little more, and divide in half. Flour surfaces and roll out each half, one at a time, to about 12x18 inches. Spread each with half the melted butter. Sprinkle half the brown sugar over the surface followed by pecans. (You can also add raisins, walnuts, and/or hazelnuts, and vary the amount of brown sugar.) Sprinkle with cinnamon.
• Starting from the long edge, roll up the sheet of dough with the sugar, cinnamon and nuts inside. Work the roll into a long uniform shape. With a sharp buttered knife, slice the roll into fifteen equal sections. Arrange them, spiral up, in five rows of three, in a greased 9x13 pan. (A little space between them is OK.).
• Tent and let rise until they fill the pan, about half an hour or somewhat more.
• Heat oven to 400°F.
• Bake in center of oven 22 minutes or until desired golden brown on top.
• Frosting:.
• While rolls are baking, melt butter over medium-low heat. Add orange juice directly to pan.
• Start adding powdered sugar about a cup at a time, beating with the mixer until sugar is all mixed inches.
• Remove from heat. Add orange zest and mix well. Quickly spread on rolls as soon as they are out of the oven.

ORANGE SOUR CREAM ROLLS

Steps:

• Dough: Dissolve yeast in warm water.
• To yeast and water mixture, add sugar, salt, eggs, sour cream and butter. Beat in flour in until smooth. Start with 2-3/4 cup and add the rest if necessary.
• Roll dough as for jelly roll and spread with filling; then roll up and slice. Put slices cut side up in pan. Let rise until double,
• Bake in 375 oven 25-30 minutes.
• Glaze: Cook all ingredients on medium heat for 3 minutes, stirring all the time. Prepare as soon as rolls come out of oven.
• Pour glaze over rolls while they are still hot.

GRANDMA'S ORANGE ROLLS

Steps:

• In a large bowl, dissolve yeast in water. Add the milk, shortening, sugar, salt, egg and 3 cups flour. Beat until smooth. Stir in enough remaining flour to form a soft dough. , Knead on a lightly floured surface 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. Meanwhile, in a small bowl, combine filling ingredients; set aside., Punch dough down; divide in half. Roll each half into a 15x10-in. rectangle. Spread half the filling on each rectangle. Roll up, jelly-roll style, starting with a long end. Cut each into 15 rolls. , Place, cut side down, in two greased 11x7-in. baking pans. Cover and let rise until doubled, about 45 minutes. , Bake at 375° for 20-25 minutes or until lightly browned. In a small bowl, combine the confectioners' sugar, butter, extract and enough milk to achieve desired consistency; spread over warm rolls. Freeze option: Cover and freeze unrisen rolls. To use, thaw in refrigerator overnight. Let rise, covered, in a warm place until doubled, about 1-1/2 hours. Bake and frost rolls as directed.

GRANDMA'S ORANGE ROLLS WITH ORANGE CREAM CHEESE FROSTING

Steps:

• Dissolve yeast in warm water and warm orange juice in a bowl. Let stand until yeast softens and begins to form a creamy foam, about 5 minutes.
• Beat warm milk, shortening, 1/4 cup white sugar, egg, and salt together in a separate bowl. Stir yeast mixture into milk mixture. Add enough flour to mixture to create a soft dough. Turn dough onto a lightly floured surface; knead until smooth and elastic, 6 to 8 minutes.
• Grease a large bowl and two 11x7x2-inch baking sheets.
• Place dough in the greased bowl and turn dough to coat all sides. Cover bowl with plastic wrap or a clean towel and let rise in a warm place until dough is doubled in size, about 1 hour.
• Punch dough down and divide in half. Roll each half on a lightly floured surface creating two 15x10-inch rectangles.
• Mix sugar, softened butter, and orange zest in a bowl until filling is smooth. Spread half of the filling onto each dough rectangle. Roll each rectangle around the filling, jelly roll-style, starting with the long end creating a log. Cut each log into 15 rolls.
• Arrange rolls on the prepared baking sheets. Cover baking sheets with plastic wrap and let rolls rise until doubled in size, about 45 minutes.
• Preheat oven to 375 degrees F (190 degrees C). Remove plastic wrap from baking sheets.
• Bake rolls in the preheated oven until lightly browned, 20 to 25 minutes.
• Beat confectioners' sugar, cream cheese, softened butter, orange juice, and orange zest in a bowl until frosting is smooth. Spread frosting on the warm rolls.