Orange Rolls

Going to a Burgon party has always meant good food, and lots of it. As a young girl, Aunt Vickie's orange rolls were something I'd hope to find among the other goodies. I found out later in life that she'd occasionally order them from Shirley's Bakery in Provo. They were delicious either way!
1 Tbsp yeast
1/4 cup warm water
1 cup milk
1/2 cup butter
2 Tbsp sugar
2 eggs, beaten
3 1/4 cups flour
Rind of one orange, grated finely
1 cup sugar
6 Tbsp butter (softened)
1 cup powdered sugar
3-4 Tbsp boiling water
1/2 tsp orange extract
Dissolve yeast in warm water. In large pan or bowl, scald milk and add butter and sugar. Cool to lukewarm. Add yeast mixture and mix well. Add eggs, 2 cups of flour (unsifted) and 1 tsp salt. Stir well. Add remaining flour and stir.Let rise in covered pan, 1 hour or more. Punch down and knead over twice on floured board. Roll into rectangle, about 3/8" thick.
Spread with filling.
Roll up and cut with string (I used a knife this time), about 3/4" thick. Put into greased muffin tins, flat side up. Let rise 1-1 1/2 hours. Bake at 375 F for 10-12 minutes or until brown.
Top with glaze.
Makes 2 dozen.


  1. I just drooled over all your bread posts! Orange rolls are my absolute favorite...found your site through the Hive. I look forward to reading your posts and trying your recipes!


Post a Comment

Popular Posts