Orange Spiral Rolls Recipes

GRANDMA'S ORANGE ROLLS

Steps:

• In a large bowl, dissolve yeast in water. Add the milk, shortening, sugar, salt, egg and 3 cups flour. Beat until smooth. Stir in enough remaining flour to form a soft dough. , Knead on a lightly floured surface 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 hour. Meanwhile, in a small bowl, combine filling ingredients; set aside., Punch dough down; divide in half. Roll each half into a 15x10-in. rectangle. Spread half the filling on each rectangle. Roll up, jelly-roll style, starting with a long end. Cut each into 15 rolls. , Place, cut side down, in two greased 11x7-in. baking pans. Cover and let rise until doubled, about 45 minutes. , Bake at 375° for 20-25 minutes or until lightly browned. In a small bowl, combine the confectioners' sugar, butter, extract and enough milk to achieve desired consistency; spread over warm rolls. Freeze option: Cover and freeze unrisen rolls. To use, thaw in refrigerator overnight. Let rise, covered, in a warm place until doubled, about 1-1/2 hours. Bake and frost rolls as directed.

ORANGE SPIRAL ROLLS

Steps:

• Place the water in the bowl of an electric mixer; sprinkle with yeast. Let stand until foamy, about five minutes. Add shortening, 1/2 cup sugar, and salt to bowl. Attach bowl to mixer fitted with the paddle attachment; beat until combined. Beat in eggs and half of zest until combined.
• With mixer on low speed, add flour, 1/2 cup at a time, beating until incorporated after each addition. Transfer to a floured work surface, and knead slightly to form a ball. Transfer to an oiled bowl, cover loosely with plastic wrap, and let rise until doubled in bulk, about one hour.
• Punch down dough with your hands, and replace plastic wrap. Refrigerate overnight. About four hours before serving, remove dough from refrigerator, and let stand at room temperature.
• Coat three 12-cup muffin tins with cooking spray. In a medium bowl, whisk together remaining 1/2 cup sugar and orange zest with the orange juice and melted butter; set aside. Divide dough into three equal pieces; cover with plastic wrap or a damp kitchen towel.
• On a lightly floured work surface, roll out one piece of dough into an 8-by-14-inch rectangle. Let rest a few minutes if dough resists. Brush dough with some of the orange mixture. Starting with one long side, roll dough into a tight cylinder. Cut crosswise into 12 slices.
• Repeat process with two remaining dough pieces. Place slices in prepared muffin tins. Cover loosely with plastic wrap sprayed with cooking spray. Let rise until dough fills cups, about 45 minutes.
• Preheat oven to 375 degrees. Brush tops of rolls with remaining orange mixture. Bake until golden brown, 10 to 12 minutes. Remove from oven, and serve warm.

ORANGE SWEET ROLLS

Steps:

• For the dough: In a large saucepan over a low heat, heat the milk, oil and granulated sugar until warm but not hot (if you have a candy thermometer, it should be 125 degrees F). Add the yeast and 4 cups of the flour and stir together. Cover the pan and leave to rise for at least an hour. Stir in the remaining 1/2 cup flour, the baking powder, baking soda and salt.
• For the filling: Roll the dough into a long rectangle, about 30 inches wide by 10 inches deep. You'll want it to be as thin as you can get it so you can add plenty of goo. Drizzle the melted butter all over the surface of the dough. Use your fingers to smear it all around so that it coats evenly.
• Spread the orange marmalade all over the buttered dough, distributing as evenly as you can. Sprinkle plenty of brown sugar all over the marmalade. Finish with a light sprinkling of salt to offset the sweetness.
• Using both hands in a back-and-forth motion, gradually roll the dough towards you into one long log. Pinch the seam to seal it. Then slice the log-o'-dough into 1/2-inch pieces.
• Preheat the oven to 375 degrees F. Place the rolls in a buttered baking dish and allow them to rise for 20 minutes.
• Bake for 15 to 17 minutes.
• While the rolls are baking, make the icing: Add the orange zest and juice to a bowl. Add the powdered sugar and salt. Splash in the milk. And some more melted butter because the recipe doesn't already have enough. Just kidding on that last part. Whisk it together until it's nice and smooth and lovely. Your kitchen smells like oranges!
• Pull the rolls out of the oven when they're golden brown, and drizzle on the icing right off the bat. The piping hot rolls will suck that gorgeous icing right down into their crevices and the whole thing pretty much becomes a miracle. Serve them warm.

PULL-APART ORANGE ROLLS

Steps:

• In a mixing bowl, sprinkle yeast over sugar water; let stand until foamy, about 5 minutes. Add milk, eggs, granulated sugar, salt, half the zest, and shortening. Slowly add flour, mixing until combined. Knead until shiny and elastic, 3 to 5 minutes. Place in an oiled bowl; cover with plastic. Let rise until doubled in bulk, about 1 1/4 hours.
• Preheat oven to 350 degrees. Make filling: In a small bowl, mix remaining zest, 1/2 cup confectioners' sugar, and butter. On a well-floured work surface, gently knead dough 3 to 4 times to release air pockets. Roll out dough to an 18-by-14-inch rectangle, dusting with flour as needed. Brush some of the filling over bottom half; fold to enclose. Brush half with filling, and fold again to enclose. Let rest about 5 minutes.
• Roll out dough again to a 16-by-10-inch rectangle. Brush half with remaining filling, and fold. Cut into small squares (about 2 inches). Place squares in coated muffin tins, with layers facing up. Let rise until almost doubled in bulk, 12 to 15 minutes.
• Bake until golden, about 15 minutes. Remove from oven; let rest 1 minute in tin, then transfer rolls to a cooling rack.
• Make a thick icing by whisking together remaining 2 cups confectioners' sugar and the juice. Drizzle over cooled rolls. Serve.

HIGH FIVE ORANGE ROLLS

Steps:

• Sprinkle 1 tablespoon white sugar and the yeast over the warm milk and warm water in a bowl. Let stand until the yeast softens and begins to form a creamy foam, about 5 minutes. Mix in the egg, 1/2 cup orange juice, melted butter, vanilla pudding mix, and 1 tablespoon orange extract. Stir in 5 cups bread flour and salt. Add more bread flour if the dough is too sticky. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, 8 to 10 minutes.
• Place the dough in an oiled bowl and cover with a clean cloth. Allow the dough to rise in a warm place until doubled in size, about 1 1/2 hours.
• Combine 1/2 cup softened butter with the orange zest and 1 teaspoon orange extract in a small bowl until smooth. Set aside. Grease a baking sheet, or cover with parchment paper.
• Turn the dough out on a floured surface and roll out into a 24x12-inch rectangle. Spread the butter mixture evenly over the dough, then sprinkle with 3/4 cup white sugar. Roll up the dough, beginning with the long side. Cut the dough into 18 1 1/2-inch rolls. Arrange the rolls cut-side up on prepared baking sheet. Cover with plastic wrap and refrigerate overnight.
• Preheat oven to 350 degrees F (175 degrees C).
• Remove the plastic wrap from the rolls and allow them to rise in a warm place for 30 minutes.
• Bake in the preheated oven until golden brown, 25 to 30 minutes. Allow rolls to cool slightly before frosting.
• While the rolls are baking, cream together the cream cheese and 1/2 cup softened butter until smooth. Stir in the confectioners' sugar and 2 teaspoons orange extract. Stir in milk, a little at a time, until frosting is smooth and spreadable. Spread the frosting over the slightly cooled rolls.

SPIRAL ROLLS

Steps:

• Stir together milk, yeast, and 1/2 tablespoon sugar and let stand until foamy, about 5 minutes. (If mixture doesn't foam, discard and start over with new yeast.)
• Pulse flour and butter in a food processor until mixture resembles fine bread crumbs, then stir together with salt and remaining 2 tablespoons sugar in a large bowl. Add yeast mixture and stir just until a dough forms.
• Turn out dough onto a work surface (not floured) and knead until smooth and elastic, 8 to 10 minutes. Transfer to an oiled large bowl and turn dough to coat. Cover bowl with plastic wrap and let dough rise in a draft-free place at warm room temperature until doubled in bulk, about 1 hour.
• Punch down dough and turn out onto work surface (not floured). Divide into 12 equal portions.
• Roll out 1 piece of dough into a 9- by 1-inch strip with a rolling pin, rolling and folding lengthwise and crosswise to make sides as straight as possible. Starting with 1 end, roll up strip and put, a spiral side up, in a muffin cup. Make 11 more rolls in same manner.
• Cover rolls loosely with oiled plastic wrap and let rise in draft-free place at warm room temperature until doubled in bulk, 1 to 1 1/2 hours.
• Preheat oven to 375°F.
• Lightly beat egg with 1 teaspoon water and gently brush tops of rolls with some egg wash.
• Bake in middle of oven until tops are golden and bottoms are golden brown and sound hollow when tapped, 18 to 20 minutes. Transfer to racks to cool completely.