Orange Honey Dinner Rolls Recipes

ORANGE-HONEY DINNER ROLLS

Orange-Honey Dinner Rolls image

Turn dinner rolls into a sweet treat by topping them with honey and orange peel.

Provided by Betty Crocker Kitchens

Categories Breakfast

Time 15m

Yield 2

Number Of Ingredients 3

Ingredients

2 teaspoons honey
1/2 teaspoon grated orange peel
2 frozen crusty French dinner rolls (from 12.4-oz package)

Steps:

Heat oven to 425°F. In small bowl, mix honey and orange peel.
Bake rolls as directed on package. Immediately after removing rolls from oven, brush tops with honey mixture. Serve immediately.

Nutrition Facts : Calories 130, Carbohydrate 24 g, Cholesterol 0 mg, Fiber 0 g, Protein 4 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 200 mg, Sugar 8 g, TransFat 0 g

HONEY DINNER ROLLS

Honey Dinner Rolls image

I first made these in 2000. These are my favorite dinner rolls! I got the recipe out of a cookbook that famous country singers contributed to. This was sent in by Steve Wariner. You'll have no room for dinner after you start eating these! I make my rolls a bit bigger, so of course my yield is considerably less then recipe states.

Provided by byZula

Categories Yeast Breads

Time 2h15m

Yield 36 rolls

Number Of Ingredients 7

Ingredients

4 1/4-4 3/4 cups all-purpose flour
1 (1/4 ounce) package active dry yeast
1 1/4 cups milk
1/3 cup honey
1/4 cup margarine or 1/4 cup butter
1 teaspoon salt
2 eggs

Steps:

Combine 2 cups flour and yeast in a large mixer bowl. Heat milk, honey, margarine and salt just until warm (115 to 120°F) and margarine is almost melted, stirring constantly. Add to flour mixture; add eggs.
Beat at low speed of electric mixer for 30 seconds; scrape sides of bowl constantly. Beat for 3 minutes at high speed. Stir in as much remaining flour as you can mix in with a spoon.
Turn dough out onto lightly floured surface. Knead in enough remaining flour to make a moderately stiff dough that is smooth and elastic (6 to 8 mins). Shape into a ball. Place dough in a greased bowl, then turn it once. Cover dough and let rise in a warm place till double (about 1 hour). Punch dough down; divide in half. Cover again; let rest 10 minutes.
Cut each dough half into 18 equal pieces. Roll into balls, and place in greased 2 1/2-inch muffin pans. Let rise until doubled (about 30 mins).
Bake in a 375°F oven for 12 to 15 minutes. Remove from pan. Cool on a wire rack.
Makes 36 rolls.

ORANGE DINNER ROLLS

Orange Dinner Rolls image

The recipe for these orange muffin-shaped rolls was found in the food section of the Los Angeles Times, 25 Feb 2010. Preparation time does not include time needed for rolls to rise before baking.

Provided by Sydney Mike

Categories Healthy

Time 50m

Yield 24 rolls, 24 serving(s)

Number Of Ingredients 11

Ingredients

1 cup water, lukewarm
1 (1/4 ounce) packet dry active yeast
1/2 cup all-purpose flour
2 3/4 cups all-purpose flour, plus additional for kneading (yes, again)
2 1/2 tablespoons granulated sugar
1/3 cup granulated sugar (yes, again)
2 1/2 tablespoons shortening, room temperature
1 large egg, room temperature
1 teaspoon salt
3 tablespoons unsalted butter, softened
3/4 teaspoon orange zest, finely minced

Steps:

In a large bowl combine water, yeast & 1/2 cup flour, stirring to dissolve, then set aside for 5 to 10 minutes or just until yeast is activated (i.e. when mixture begins to bubble).
While yeast is activating, in a separate bowl, combine the remaining flour & 2 1/2 tablespoons of sugar.
With a fork work half of this flour/sugar mixture into the activated yeast, then add the shortening & egg until combined, before slowly adding the remaining flour/sugar mixture ~ At first it will be stringy, then very sticky as the flour is absorbed. Then stir in the salt.
Move the dough to a floured surface, & with floured hands, gently knead the dough for about 5 minutes, adding ONLY as much flour to the sticky dough as needed to keep the dough from sticking to your fingers or the kneading surface. The finished dough should be tender, soft & slightly tacky.
Preheat the oven to 400 degrees F, then well-grease 2 muffin tins (12 muffins each).
On a well-floured surface, roll the dough into a rectangle measuring 24 inches by 10 inches.
In a small bowl, combine the remaining 1/3 cup of sugar & the orange zest.
Brush the dough with the softened butter, then sprinkle the orange sugar mixture over the buttered surface.
With your hands, roll the rectangle lengthwise into a tight tube, then cut the tube into 24 (1-inch) slices, using thread if possible, as it will slice more easily & cleanly than a knife. Roll the tube one-quarter turn after each slice so that the tube doesn't begin to flatten out.
Place each of the slices into the prepared muffin tins, then cover loosely & set aside until rolls have doubled in size.
Bake muffin trays 1 at a time for about 8 to 10 minutes, until rolls are puffed & golden, being sure to rotate the trays halfway through for even baking.
Cool the rolls in the tins on a wire rack slightly, then unmold & serve warm.

Nutrition Facts : Calories 105.9, Fat 3.2, SaturatedFat 1.3, Cholesterol 12.6, Sodium 100.7, Carbohydrate 17.1, Fiber 0.5, Sugar 4.2, Protein 2.1

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