This is my Grandma Harriet’s Orange Roll recipe and I just have to share it. The way that Grandma wrote the recipe was mostly just the ingredients. I did my best to create the steps that she knew by heart. They are thinly rolled, filled with sugar, butter and orange zest. No powdered sugar topping on this delicious roll, not too sweet, and just the right amount of sticky. I love how you peel them back until you get to that perfect center. I remember Mom bringing them to church on Easter Sunday morning. How did she get four kids ready and make orange rolls? I promise you they are worth every minute it takes to plan ahead and make them.
Makes: 24 small rolls
Prep Time: 4 hours and 45 minutes
Bake Time: 20-25 minutes
1 package yeast (Active Dry)
¼ cup warm water (105° F – 115° F)
¼ teaspoon sugar
½ cup sugar
1 cup of whole milk, scalded (cool a little)
½ teaspoon salt
3 tablespoons melted butter
4 cups of flour (divided use), plus more as needed for rolling
1 Orange zested coarsely
½ cup sugar
½ cup butter, melted and cooled
4 tablespoons butter, melted
¼ cup honey
1 Orange zested finely
Sparkling White Sugar ( King Arthur Flour), optional garnish
- In a small bowl, mix together, water, yeast and sugar. Let it sit until foamy, about 10 minutes.
- Using a stand up mixer with paddle, on medium speed, beat eggs and sugar for about 3 minutes.
- Add the warm milk, salt, melted butter and 1 cup of the flour. Mix well for about 3 minutes.
- Cover with a damp kitchen towel and let raise in the bowl in a warm area for 2 hours.
- Using the same mixer and bowl, add 3 cups of flour and mix well. Cover with a damp towel and let raise in a warm area for 2 hours.
- While the dough is resting, make the filling. In a small bowl, mix together the orange zest, butter and sugar.
- To prepare the pans, spray or butter 2 muffin pans. To prepare the rolls, divide the dough in half. Roll out the dough on a well floured surface into a thin, but not too thin rectangle, about 12 by 16 inches. Spread the filling mixture evenly on the 2 halves and roll, lengthwise. Cut each roll into 12 equal pieces, place cut side up into the prepared muffin tin. Let the rolls rise for about 30-45 minutes or until doubled.
- Bake in a 350° F oven for 20-25 minutes.
- While the rolls are baking, prepare the glaze. In a small pan, over low heat, mix together the butter, honey and orange zest. Set aside.
- Spread the glaze on the rolls when they come out of the oven, let them sit in the pan for 5- 10 minutes. Sprinkle with sparkling white sugar if desired. If you leave them in the pan too long, after they have been glazed, they will be difficult to get out of the pan. Let them cool on a cooling rack.
HINT: I let the dough rise, covered in the oven with the oven light on.
What is scalded milk? Scalded milk is milk heated to a near boil, then cooled. Scalding milk kills the protein, allowing the gluten to stay intact. Scalded milk also helps to dissolve sugar and yeast, which can make your doughs rise better, resulting in fluffier and springier breads and cakes.