ORANGE SWEET ROLLS
Provided by Ree Drummond : Food Network
Time 2h10m
Yield 48 rolls
Number Of Ingredients 17
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.
DARK CHOCOLATE AND ORANGE MASCARPONE TART
Steps:
- Combine flour, butter, cocoa, and confectioners' sugar in a food processor. Blend until mixture resembles fine crumbs. Add egg and blend briefly to combine into the dough.
- Roll out crust dough on a lightly floured work surface using a lightly floured rolling pin. Place in a 8-inch tart pan with removable bottom. Prick pastry dough liberally with a fork. Chill for 1 hour.
- While crust dough chills, preheat the oven to 350 degrees F (175 degrees C).
- Bake crust in the preheated oven until golden brown, about 15 minutes. Remove from oven and set on a wire rack to cool. Reduce oven temperature to 300 degrees F (150 degrees C).
- Melt dark chocolate chips in a double boiler, about 5 minutes; remove from heat.
- Beat mascarpone cheese, eggs, and sugar together in a bowl using an electric mixer until smooth. Pour in melted chocolate and orange liqueur; stir to combine. Pour filling into the prepared crust.
- Bake in the preheated oven until set, about 40 minutes. Remove from oven and let cool before serving.
Nutrition Facts : Calories 540.9 calories, Carbohydrate 44.7 g, Cholesterol 146.6 mg, Fat 39 g, Fiber 1.2 g, Protein 8.8 g, SaturatedFat 21.7 g, Sodium 121.7 mg, Sugar 14.8 g
HIGH FIVE ORANGE ROLLS
My son loves the orange rolls that come in a can. But he wanted them homemade. After trying a couple recipes and none of them meeting his approval, I came up with my own. After getting thumbs up AND a high five from my son, I finally had a recipe! These are made overnight and baked in the morning.
Provided by Rae
Categories Bread Yeast Bread Recipes
Time 11h35m
Yield 18
Number Of Ingredients 20
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.
Nutrition Facts : Calories 438.1 calories, Carbohydrate 55.6 g, Cholesterol 65.9 mg, Fat 21 g, Fiber 1.1 g, Protein 6.8 g, SaturatedFat 12.8 g, Sodium 331.5 mg, Sugar 26.5 g
ORANGE CHEESECAKE BREAKFAST ROLLS
These yummy rolls are a nice change of pace from the typical brown sugar and cinnamon kind. They make a nice treat for breakfast or brunch. -Hannah Cobb, Owings Mills, Maryland
Provided by Taste of Home
Time 1h15m
Yield 2 dozen.
Number Of Ingredients 17
Steps:
- In a large bowl, dissolve yeast in warm water. Add milk, sugar, eggs, butter, salt and 5 cups flour. Beat until smooth. Stir in enough remaining flour to form a firm dough., Turn onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour. , In a small bowl, beat cream cheese, sugar, orange juice concentrate and vanilla until smooth. Punch dough down. Turn onto a lightly floured surface; divide in half. Roll 1 portion into an 18x7-in. rectangle. Spread half the filling to within 1/2 in. of edges., Roll up jelly-roll style, starting with a long side; pinch seam to seal. Cut into 12 slices; place cut side down in a greased 13x9-in. baking pan. Repeat with remaining dough and filling. Cover and let rise until doubled, about 30 minutes., Preheat oven to 350°. Bake rolls for 25-30 minutes or until golden brown. Combine confectioners' sugar, orange juice and zest; drizzle over warm rolls. Refrigerate leftovers.
Nutrition Facts : Calories 284 calories, Fat 6g fat (3g saturated fat), Cholesterol 33mg cholesterol, Sodium 201mg sodium, Carbohydrate 52g carbohydrate (24g sugars, Fiber 1g fiber), Protein 6g protein.
ORANGE CINNAMON SWEET ROLLS
Categories Bread Citrus Breakfast Brunch Dessert Bake Quick & Easy Orange Winter Cinnamon Gourmet Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 12 rolls
Number Of Ingredients 14
Steps:
- Stir together warm water, yeast, and 1 teaspoon sugar in bowl of mixer fitted with paddle attachment and let stand until foamy, about 5 minutes. (If mixture doesn't foam, discard and start over with new yeast.)
- While yeast is foaming, whisk 4 cups flour with zest, salt, and cinnamon in a bowl.
- Add milk, vanilla, butter, and remaining 1/2 cup sugar to yeast, then mix at medium speed until combined. Beat in 3 eggs, 1 at a time, then add orange cinnamon flour and mix until combined well.
- Replace paddle attachment with dough hook attachment and mix at medium-low speed, adding more flour (1 to 1 1/2 cups), 1/4 cup at a time, until a smooth but slightly sticky dough forms, about 5 minutes. Transfer dough to a work surface and knead by hand until smooth and elastic (dough will remain slightly sticky), about 3 minutes. Form dough into a ball and transfer to a large buttered bowl, turning dough to coat with butter.
- Cover bowl with kitchen towel and let dough rise in a draft-free place at warm room temperature until doubled in bulk, 1 1/2 to 2 hours.
- Line a 17- by 14-inch baking sheet with parchment paper.
- Turn out dough onto work surface and knead several times to remove air. Cut dough into 12 equal pieces. Cup your hand over 1 piece and, using your thumb and pinkie to keep ball inside your cupped hand, push dough with heel of your hand against work surface while rolling in a circular motion (clockwise or counterclockwise) to form a smooth ball. Repeat with remaining pieces of dough, arranging balls 1 inch apart on baking sheet.
- Cover loosely with kitchen towel and let dough rise in a draft-free place at warm room temperature until doubled in bulk, 1 to 1 1/4 hours. Put oven rack in middle position and preheat oven to 375°F.
- Whisk together remaining egg with remaining 2 teaspoons water in a small bowl. Cut a 1-inch X (1/4 inch deep) in top of each roll with kitchen shears. Brush rolls lightly with egg wash and bake until golden and rolls sound hollow when tapped on bottom, 15 to 20 minutes. Transfer rolls to a rack and cool, at least 15 minutes.
ORANGE MASCARPONE FILLING
Use this to make our Orange-Walnut Buche de Noel.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Yield Makes enough for 1 twelve-inch log
Number Of Ingredients 7
Steps:
- In the bowl of an electric mixer fitted with the paddle attachment, beat all ingredients except heavy cream, until smooth. Gently fold in whipped cream. Use immediately, or refrigerate, covered, up to 3 days.
ORANGE BREAKFAST ROLLS
A friend served these rolls at a gathering, and I just loved them. She shared the recipe and I've been making them for family and friends ever since.
Provided by Taste of Home
Time 35m
Yield 6 rolls.
Number Of Ingredients 9
Steps:
- On a lightly floured surface, roll each piece of dough into an 8-in. rope. Flatten to 1-1/2-in. wide strip. Combine the butter, sugar, orange juice and zest; spread over dough. Roll up jelly-roll style, starting with a short side. Pinch ends to seal. Place in a greased 8-in. square baking dish. Cover and let stand in a warm place until doubled, about 45 minutes., Bake at 350° for 18-22 minutes or until golden brown. Combine glaze ingredients and drizzle over warm rolls.
Nutrition Facts :
ORANGE-MASCARPONE BREAKFAST ROLLS
Make and share this Orange-Mascarpone Breakfast Rolls recipe from Food.com.
Provided by Julie Bs Hive
Categories Breads
Time 45m
Yield 5 rolls
Number Of Ingredients 10
Steps:
- Coat a 6-in round cake pan with cooking spray and set aside. Combine sugar and cinnamon n a small bowl and set aside. Combine 2 tablespoons Mascarpone cheese and orange peel in another small bowl and set aside.
- Roll out biscuits into 4-in circles and spread 1/2 teaspoon Mascarpone cheese/orange peel mixture down the middle of each biscuit. Bring dough from opposite sides over the filling until edges meet and pinch to seal. Brush with some of the butter then roll in sugar mixture. Place seam side down over pecans in cake pan and sprinkle with remaining sugar mixture. Drizzle with remaining butter.
- Bake at 350° for 20-25 minutes or until golden brown. Immediately invert onto a serving plate. In a small bowl, combine the confectioners' sugar, orange juice and remaining 1 tablespoon of Mascarpone cheese. Drizzle over warm rolls.
Nutrition Facts : Calories 274.4, Fat 13.2, SaturatedFat 4.4, Cholesterol 12.2, Sodium 409.2, Carbohydrate 38.2, Fiber 1.3, Sugar 24.9, Protein 2.7
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