Grandma's Orange Rolls

Grandma’s Orange Rolls

Recipe

Orange Rolls
Grandma’s Orange Rolls

I think we can almost all relate to our grandmothers coming for a visit. When my maternal grandmother would come I would always greet her with a hug and a kiss and “When can you make orange rolls?” Before the end of her visit she would always pull through. It would take her a good part of the day and I can remember the smell of them as they baked and watching the clock anxiously waiting for them to be done. Then grandma always thought we should wait to eat them until they cooled…….!

I have included her original recipe (which she baked in a wood stove when she was at her house) and my modified recipe as cake compressed yeast is more difficult to find than regular yeast. You can go to  RedStar to find the conversion table, in case you have some old recipes that use compressed yeast or other questions you might have concerning yeast.

One thing nice about this recipe is that you do not need to  knead the dough, but it does help to have a Danish Dough Hook to mix the dough after the final flour is added.

Orange Rolls – Grandma’s original recipe
3 eggs
1/2 c. sugar
1 c. milk
1 cake comp. yeast
3 T. butter
1/2 t. salt
4 c. flour

Beat eggs slightly, add sugar.

Scald milk and add 3 T. butter.

When lukewarm add yeast and salt. Add to egg mixture, mix well. Add 1 cup flour and beat well. Let rise 2 hours.

Add 3 c. flour to sponge. Stir, but do not knead at anytime. Let rise 2 hours longer. Roll out on floured board and spread with scant 1/2 c. butter, 1/2 c. sugar and grated rind of 1 orange. Roll and cut as for cinnamon rolls. Let rise in muffin tins 2 hours and bake in hot oven for 15 to 20 minutes. Makes 15 to 20 biscuits.

 

 

Orange Rolls, modified
3 room temperature eggs – slightly beaten
1/2 c. sugar

Combine beaten eggs, and sugar in a medium-sized bowl.

1 c. whole milk, heated in microwave to 115 degrees
1/2 t. salt
3 T. butter

Combine whole milk, salt and butter.

2 1/4 t. yeast

DSCN2576bWhen milk mixture is lukewarm add yeast.
Add egg mixture and mix well.

1 c. all-purpose flour

Combine yeast/egg mixture and 1 cup flour and beat well. Let sponge rise about 2 hours.

3 c. all-purpose flour

Add the sponge to the remaining 3 c. flour in a large bowl. Stir, using a Danish Dough Hand Whisk; Do not knead at any time. Let rise 2 hours longer.

Orange/Sugar Spread
1/2 c. butter, softened
1/2 c. sugar
1 orange – grated rind

Combine butter and sugar and beat until well combined. Add the rind of 1 orange

Remove the dough from the bowl with a Bowl Scraper that has been sprayed with Pam; the dough is very sticky so a bowl scraper really helps.

Lightly flour the board or Pastry Mat and top of the dough before patting it into a rectangular 15” long and about 1/4 thick; spread with the Orange/Sugar Spread.

Cut into 15 rolls using unflavored dental floss – slide the dental floss under the dough, bring it up on each side and cross it over the top pulling it until it cuts off a piece. A serrated knife also works.

Let rise in greased muffin pan for 2 hours*. I use a Demarle muffin pan and 3 glass Pampered Chef small prep-bowls that have been sprayed with Pam.

Bake in 350 degree oven for 15 to 20 minutes. Makes 15 rolls.

 

Freezing Option:

DSCN2588b*If you are going to freeze some (or all) of the rolls, make the dough, let it rise, shape the rolls, place them in the pan and cover them with lightly greased plastic wrap or a Silpat and freeze them immediately.  I usually bake the three that are in the glass prep-bowls and freeze the rest that are in the Demarle muffin pan. Be sure and cover the muffin pan with sprayed plastic wrap or a Silpat to keep them from drying out. After they are frozen solid pop them out of the tray and put them in a plastic bag to be used at a later date.

When ready to bake place frozen rolls in prep-bowls or back into the muffin pan that has been sprayed with Pam, cover them with lightly greased saran wrap or a Silpat and let thaw for about 8-9 hours. I place a 2-cup liquid measuring cup of water in the microwave and heat it for 3 minutes and then place the rolls in the individual/covered prep-bowls in to thaw and raise. This creates a warm/moist environment for the dough.

When dough has thawed and doubled proceed as above for baking.

 

Editor’s Notes: A few years ago I found the Calibowl at a local kitchen store and liked it so much I bought a couple more to give as gifts; since then I discovered that they are not only good to use as a mixing bowl but also for eating out of, or using for dips as they offer a variety of sizes. If you go to: Calibowl you can see a YouTube video that tells you all about this revolutionary bowl. I also love the idea of using the Calibowl to microwave oatmeal as it doesn’t boil over.

If you would like to put a glaze on these rolls here is a recipe that works very well:

1 c. confectioner’s sugar
2 T. freshly squeezed orange juice
2 T. butter, melted

Combine and spread over cooled rolls.

 

Grandma's Orange Rolls
 
Ingredients
  • 3 room temperature eggs - slightly beaten
  • 1/2 c. sugar
  • 1 c. whole milk, heated in microwave to 115 degrees
  • 1/2 t. salt
  • 3 T. butter
  • 2 1/4 t. yeast
  • 1 c. all-purpose flour
  • 3 c. all-purpose flour
  • Orange/Sugar Spread
  • 1/2 c. butter, softened
  • 1/2 c. sugar
  • 1 orange - grated rind
Instructions
  1. Combine beaten eggs, and sugar in a medium-sized bowl.
  2. Combine whole milk, salt and butter.
  3. When milk mixture is lukewarm add yeast.
  4. Add egg mixture and mix well.
  5. Combine yeast/egg mixture and 1 cup flour and beat well. Let sponge rise about 2 hours.
  6. Add the sponge to the remaining 3 c. flour in a large bowl. Stir, using a Danish Dough Hand Whisk; Do not knead at any time. Let rise 2 hours longer.
  7. Combine butter and sugar and beat until well combined. Add the rind of 1 orange
  8. Remove the dough from the bowl with a Bowl Scraper that has been sprayed with Pam; the dough is very sticky so a bowl scraper really helps.
  9. Lightly flour the board or Pastry Mat and top of the dough before patting it into a rectangular 15” long and about 1/4 thick; spread with the Orange/Sugar Spread.
  10. Cut into 15 rolls using unflavored dental floss - slide the dental floss under the dough, bring it up on each side and cross it over the top pulling it until it cuts off a piece. A serrated knife also works.
  11. Let rise in greased muffin pan for 2 hours*. I use a Demarle muffin pan and 3 glass Pampered Chef small prep-bowls that have been sprayed with Pam.
  12. Bake in 350 degree oven for 15 to 20 minutes. Makes 15 rolls.
  13. Freezing Option:
  14. If you are going to freeze some (or all) of the rolls, make the dough, let it rise, shape the rolls, place them in the pan and cover them with lightly greased plastic wrap or a Silpat and freeze them immediately. I usually bake the three that are in the glass prep-bowls and freeze the rest that are in the Demarle muffin pan. Be sure and cover the muffin pan with sprayed plastic wrap or a Silpat to keep them from drying out. After they are frozen solid pop them out of the tray and put them in a plastic bag to be used at a later date.
  15. When ready to bake place frozen rolls in prep-bowls or back into the muffin pan that has been sprayed with Pam, cover them with lightly greased saran wrap or a Silpat and let thaw for about 8-9 hours. I place a 2-cup liquid measuring cup of water in the microwave and heat it for 3 minutes and then place the rolls in the individual/covered prep-bowls in to thaw and raise. This creates a warm/moist environment for the dough.
  16. When dough has thawed and doubled proceed as above for baking.

 

 

 

 

 

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