These are without a doubt the best orange rolls you will ever taste. We used to make orange rolls at the bakery for one of the local restaurants and they were always a very popular item. Now you can make these for your family and friends; they may take a little bit of work, but they are most definitely worth it. Enjoy!
Orange Rolls
1 (1/4 oz.) envelope active dry yeast
1 t. sugar
1/4 C. warm water (100 to 110 degrees)
1/2 C. butter, softened
1 t. salt
2 large eggs, lightly beaten
1 C. milk
1 T. fresh lemon juice
4 1/2 C. bread flour
1/4 t. ground nutmeg
1/4 to 1/2 C. bread flour
Honey Topping
1 C. coarsely chopped pecans (optional)
Fresh Orange Glaze
Combine first 3 ingredients in a 1-cup glass measuring cup; let stand 5 min.
Beat butter at medium speed with a heavy-duty electric stand mixer using the paddle attachment until creamy. Gradually add 1/2 C. sugar and salt, beating at medium speed until light and fluffy. Add eggs, milk and lemon juice, beating until blended. Stir in yeast mixture.
Combine 4 1/2 C. bread flour and nutmeg. Gradually add to butter mixture, beating at low speed 2 min. or until well blended.
Turn dough out onto a surface floured with about 1/4 C. bread flour; knead for 5 min., adding additional bread flour as needed. Place dough in a lightly greased large bowl, turning to grease top of dough. Cover and let rise in a warm place (85 degrees) free of drafts, 1 1/2 to 2 hours or until doubled in bulk.
Punch dough down; turn out onto a lightly floured surface. Divide dough in half. Divide 1 dough half into 12 equal pieces; shape each piece, rolling between hands, into a 7 to 8" long rope. Wrap each roll into a coil, firmly pinching end to seal. Place rolls in a lightly greased 10" round cake pan. Repeat procedure with remaining dough half. Drizzle half of Honey Topping evenly over each pan of rolls.
Let rise, uncovered, in a warm place 1 hour or until doubled in size. Top evenly with pecans, if desired.
Bake at 350 degrees for 20 to 22 min. or until rolls are lightly browned. Cool rolls 2 min. in pans. Spoon half of Fresh Orange Glaze evenly over each pan of warm rolls and serve immediately.
Honey Topping
1 1/3 C. powdered sugar, triple sifted
1/2 C. butter, melted
1/4 C. honey
2 egg whites
Stir together powdered sugar and remaining ingredients until smooth.
Fresh Orange Glaze
2 C. powdered sugar
2 T. butter, softened
2 t. grated orange rind
3 T. fresh orange juice
1 T. fresh lemon juice
Beat powdered sugar and butter at medium speed with an electric mixer until blended. Add remaining ingredients and beat until smooth.
Makes 24 servings.
Orange Rolls
1 (1/4 oz.) envelope active dry yeast
1 t. sugar
1/4 C. warm water (100 to 110 degrees)
1/2 C. butter, softened
1 t. salt
2 large eggs, lightly beaten
1 C. milk
1 T. fresh lemon juice
4 1/2 C. bread flour
1/4 t. ground nutmeg
1/4 to 1/2 C. bread flour
Honey Topping
1 C. coarsely chopped pecans (optional)
Fresh Orange Glaze
Combine first 3 ingredients in a 1-cup glass measuring cup; let stand 5 min.
Beat butter at medium speed with a heavy-duty electric stand mixer using the paddle attachment until creamy. Gradually add 1/2 C. sugar and salt, beating at medium speed until light and fluffy. Add eggs, milk and lemon juice, beating until blended. Stir in yeast mixture.
Combine 4 1/2 C. bread flour and nutmeg. Gradually add to butter mixture, beating at low speed 2 min. or until well blended.
Turn dough out onto a surface floured with about 1/4 C. bread flour; knead for 5 min., adding additional bread flour as needed. Place dough in a lightly greased large bowl, turning to grease top of dough. Cover and let rise in a warm place (85 degrees) free of drafts, 1 1/2 to 2 hours or until doubled in bulk.
Punch dough down; turn out onto a lightly floured surface. Divide dough in half. Divide 1 dough half into 12 equal pieces; shape each piece, rolling between hands, into a 7 to 8" long rope. Wrap each roll into a coil, firmly pinching end to seal. Place rolls in a lightly greased 10" round cake pan. Repeat procedure with remaining dough half. Drizzle half of Honey Topping evenly over each pan of rolls.
Let rise, uncovered, in a warm place 1 hour or until doubled in size. Top evenly with pecans, if desired.
Bake at 350 degrees for 20 to 22 min. or until rolls are lightly browned. Cool rolls 2 min. in pans. Spoon half of Fresh Orange Glaze evenly over each pan of warm rolls and serve immediately.
Honey Topping
1 1/3 C. powdered sugar, triple sifted
1/2 C. butter, melted
1/4 C. honey
2 egg whites
Stir together powdered sugar and remaining ingredients until smooth.
Fresh Orange Glaze
2 C. powdered sugar
2 T. butter, softened
2 t. grated orange rind
3 T. fresh orange juice
1 T. fresh lemon juice
Beat powdered sugar and butter at medium speed with an electric mixer until blended. Add remaining ingredients and beat until smooth.
Makes 24 servings.
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