Mom’s Orange Rolls
After 15 years, I’ve finally been working diligently on my cookbook. It’s nearly done and I have a launch date planned of September 1st. Eeeee! I’m so excited. I don’t know why I put this off for so long. But the good news is that if I hadn’t, a lot of great recipes would be missing because I’ve learned a lot over these past 15 years about some great shelf-stable dishes that will make your tongue sing!
Today I thought I’d give you a sneak peek of one of those recipes. You’re going to LOVE these. They are worth every minute of effort and I’m going to admonish you to make a double batch right off the bat.
Now mind you, you can certainly make this recipe with fresh ingredients for now and enjoy it that way, or you can try it the shelf-stable way like I did. Either way, it’s going to turn out fantastic. These rolls are nothing less than decadent! I’m going to be making a YouTube video about them this week as well and show you how I make them. They are not overly sweet like those breakfast orange rolls. They are more suitable for accompanying dinner. They have just the right touch of orange and sweetness to them. Your family and friends will go crazy for them. They are best served fresh, but I’ve been known to devour one or two the day after as well.
Even better, this recipe comes to me from the mother of a dear friend of mine, Tammy. How kind of her to be willing to share it with all of you, right?! Let’s all say “Thank you, Tammy and Jane!” Now go and enjoy these! You won’t regret it. It’s just a small peek of what’s to come in this wonderful cookbook I’ve got in store for you!
“Mom’s” Orange Rolls
1 C. milk
½ C rehydrated butter
1/3 C sugar
1 t. salt
1 pkg. active dry yeast (1 T.)
1 t. sugar
½ C. warm water
2 beaten eggs or equivalent
¼ C rehydrated orange juice (I use Veg’s Freeze-Dried Orange Powder )
2 t. grated orange peel (I used freeze-dried grated orange zest that I do at home or this brand )
5 C. flour (do not use any more or they will be dry)
Glaze for Orange Rolls
Freeze-dried orange juice
2 T. orange juice (see note above)
1 t. grated orange peel (see note above)
1 C confectioners sugar
In a saucepan warm together milk and butter. Remove from heat. Add the 1/3 C. sugar and the salt. Stir until dissolved. Set aside.
In a small mixing bowl dissolve the yeast in the ½ C. warm water an dthen add the 1 t. of sugar. Stir until the yeast and sugar dissolve completely. Set aside on a warm surface such as a spot on the stovetop between two burners. The warmth will help it rise and activate. Make sure it rises. If it doesn’t, the yeast is bad and you will have to try again with fresh yeast.
Beat eggs for 2 minutes. Add the beaten eggs, orange juice and the orange peel to the saucepan mixture. Pour all into a large bowl. Add 2 cups of flour into the liquid mixture just to combine. Add the yeast mixture and combine. Gradually add all but 1 C. of the flour until the dough pulls away from the sides of the bowl.
Use the last 1 C. of flour to flour the surface and hands. Do NOT use more flour than that or the rolls will be dry. I’m telling ya!
Place dough on the floured surface; and sprinkle some of the flour on top of the dough and on hands. Knead for 10 minutes.
Place dough in a greased bowl and brush oil on top of dough. (I use melted butter)
Cover the bowl with a dish towel and rise for approximately 40 minutes to an hour.
Thrive Life’s Butter Powder
Oils hands and pinch off golf ball size balls of dough. Roll each ball into a long roll and tie it in a knot. (or just criss-cross it). Place “knots” close together on a greased cookie sheet; cover and rise again for 20-40 minutes.
Bake at 400°F degrees for 20 minutes or until golden brown.
Drizzle the glaze on top of warm rolls. Serve warm.
Makes approximately 18-24 rolls. You’ll want to double this recipe for the holidays for sure!
0 Comments