Best Grandmas Orange Rolls Recipes

GRANDMA'S OLD-FASHIONED YEAST ROLLS

Steps:

• Dissolve yeast in warm water in the bowl of a stand mixer fitted with the dough hook. Stir in sugar and salt until you see foam rising. Add 3 cups flour and 3/4 cup shortening; mix with the dough hook until the mixture is the consistency of a thick pancake batter.
• Fill a pot with hot (not boiling) water.
• Remove the mixer bowl and cover it with plastic wrap and a towel. Place the bowl over the pot of hot water, making sure the bottom does not touch the water. Let rise until doubled in size, 45 minutes to 1 hour.
• Place the bowl back on your stand mixer and gradually mix in remaining 4 cups flour until dough is smooth and elastic; you may need to add up to 1 additional cup.
• Heavily grease two 9x13-inch pans with shortening.
• Divide dough into 24 balls. Place 12 balls into each of the prepared pans; cover with plastic wrap and a towel. Let rise in a warm area until doubled in size, about 1 hour; balls will start out at about 1 1/2 inches in diameter but will rise and touch the sides of the pans.
• Preheat the oven to 375 degrees F (190 degrees C).
• Bake rolls in the preheated oven until golden brown on top, 25 to 30 minutes. Remove from the oven and brush melted butter over top.

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.

ORANGE ROLLS (FOR BREAD MACHINE)

Steps:

• Place all dough ingredients in bread machine in order recommended by manufacturer.
• Select DOUGH cycle and press Start.
• In separate bowl combine cinnamon and sugar for filling.
• After dough has finished, turn it out onto lightly floured surface and roll into a 16x24 rectangle.
• Spread dough with butter and sprinkle evenly with cinnamon and sugar mixture.
• Roll up dough and cut into 12 rolls.
• Place rolls in lightly greased 9x13 pan.
• Cover and let rise until almost doubled (about 30 min).
• Preheat oven to 400 degrees F.
• Bake rolls for 14-16 minutes (do not overbake!).
• While rolls are baking, mix together frosting ingredients.
• Spread on rolls when they are still warm. (I heat the frosting up in the microwave a little so I can pour it on the rolls instead).

ORANGE CRESCENTS

Steps:

• In a large bowl, dissolve yeast in water. Add 1/4 cup sugar, salt, eggs, sour cream, 6 tablespoons butter and 2 cups flour. Beat until smooth. Add enough remaining flour to form a soft dough., Turn onto a floured surface; knead 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 1-1/2 hours. , Punch dough down. Turn onto a lightly floured surface; divide in half. Roll each portion into a 12-in. circle. Brush with remaining butter. Combine orange zest and remaining sugar; sprinkle over butter. , Cut each circle into 12 wedges. Roll up wedges from the wide end. Place pointed side down 2 in. apart on greased baking sheets. Curve ends down to form a crescent shape. Cover and let rise in a warm place for 45 minutes or until doubled. , Bake at 350° for 20-30 minutes or until golden brown. Remove from pans to wire racks. Combine glaze ingredients in a small saucepan. Bring to a boil; cook and stir for 3 minutes. Pour over warm rolls. Cool. Store in the refrigerator.

EASY ORANGE ROLLS

Steps:

• In a small saucepan, combine the sugar, butter, orange juice and zest. Heat until sugar is dissolved and butter is melted. Pour into a greased 10-in. fluted tube pan. , Place 12 biscuits on their sides along the perimeter of the pan, overlapping slightly. Arrange remaining biscuits in the same manner, creating 2 concentric rings, using 10 biscuits for the middle ring and 8 biscuits for the inside ring., Bake at 350° for 25-30 minutes or until golden brown. Immediately turn upside down onto serving platter. Serve warm.