Orange Rolls

When someone says the word Thanksgiving, most people think of a large, perfectly browned turkey. In my family, the word Thanksgiving is synonyms with the word Orange Rolls. When I was a kid, we traveled to my grandparents house every year to spend Thanksgiving with my dad's family. I have so many fond memories of those times and the great fun and food we had. One of the best things about Thanksgivings was Grandma H* orange rolls. She made pan after pan of rolls. Everyone from grown ups to kids sat around in eager anticipation of these wonderful carb-creations. As an adult, I make orange rolls every year. And it always brings back loving memories of my Grandma and Grandpa and the beautiful memories I have of the time spent with them.
Grandma used a wonderful dough recipe that I have since abandoned because it is time consuming. I use my one-hour roll recipe for the dough. Any bread dough recipe will work, if you have a favorite.


3 1/2 to 4 cups sifted flour
3 Tbsp. sugar
1 tsp. salt
3Tbsp. yeast (it's a lot to make them rise fast)
1 cup milk
1/2 cup water
1/4 cup butter

In a large bowl, mix 1 1/2 cups flour, undissolved yeast, salt, and sugar. In a small saucepan combine milk, butter, and water. Heat on low until liquids are warm and butter is melted. Combine with dry ingredients and beat on medium speed with an electric mixer. Mix in 2 more cups of flour to make a soft dough. Sprinkle counter with flour (about 1/2 cup) and knead for three minutes. Place dough back in mixing bowl and allow to rise for about 15 minutes in a warm place.

While dough is rising, mix orange mixture.

1 cup sugar
6 Tbsp. butter (soft)
grated orange rind

Dough is done rising when you slightly push the top and the indentation doesn't spring back. Remove dough from bowl and divide into two balls. Roll out thin. Spread orange mixture onto the dough. Roll up jelly roll fashion (see picture).

Use a string to cut in rills. A butter knife will work as well, but it will smash your dough down. A string works best. Slide string under the roll, overlap, and pull.

Place rolls in a greased (I use butter) pan. It usually takes two pans. Allow them to rise for 15 minutes. Bake at 425 for 12 minutes. Let cool for about 5 minutes in the pan before removing.

Happy Baking!