The Club Orange Rolls Recipes

THE CLUB ORANGE ROLLS

Steps:

• Dissolve yeast in warm water in a large mixing bowl. Add the next five ingredients, mix well. Gradually stir in enough flour to make a soft dough. Mix well. Place dough in a greased bowl turning to grease the top. Cover and let rise until double in bulk, about 90 minutes to 2 hours.
• Combine sugar, coconut and orange rind. Set aside. Punch down dough. Knead until smooth and elastic on a floured surface. Divide dough in half. Roll each half into a rectangle. Brush with melted butter. Sprinkle coconut and orange rind mixture over top. Roll up from long side. Cut into 1 inch pieces, turn on end and place into a greased muffin tin. Cover with wax paper and let rise until doubled, about 30 minutes. Bake in a preheated oven at 250 degrees F for about 15-20 minutes. Do not brown. While still warm drizzle with the glaze.

ORANGE ROLLS

Steps:

• To prepare dough, dissolve yeast in warm water in a large bowl; let stand 5 minutes, add 1/4 cup sugar, 1/2 cup sour cream, 2 tbsp softened butter, salt and egg, and beat with a mixer on medium until smooth.
• Lightly spoon flour into dry measuring cups and level with knife.
• Add 2 cups flour to yeast mixture, beat till smooth.
• Add 1 more cup flour and stir with wooden spoon till a dough forms.
• Turn dough out onto a floured surface.
• Knead until smooth and elastic (10 minutes), add enough remaining flour, 1 tbsp at a time to prevent dough from sticking to hands (dough will feel sticky).
• Place dough in a large bowl coated with cooking spray, turning to coat top, cover and let rise ina warm place (85°) free from drafts, 1 hr and 15 minutes or until doubled in size (gently press with 2 fingers into dough, if indentation remains its ready).
• Punch down, cover and let rest 5 minutes, divide in half, working with 1 portion at a time (cover the other).
• Roll each portion into a 12-inch round on floured surface.
• Brush each circle with 1 Tbsp melted butter.
• Combine 3/4 cup sugar and the orange rind, sprinkle half of the mixture over each round.
• Cut into 12 wedges, roll up each wedge tightly, starting at the wide end.
• Place rolls, point side down, in a 13 x 9-inch baking pan coated with cooking spray/ Cover and let rise 25 minutes or until doubled in size.
• Preheat oven to 350°.
• Uncover and cook 20-25 minutes, or until golden brown.
• While the rolls bake, prepare the glaze, combine 3/4 cup sugar, 1/4 cup butter and orange juice in a small saucepan, bring to a boil over medium heat, cook 2 minutes or until the sugar has dissolved, stirring, remove from heat and cool slightly.
• Stir in the sour cream, drizzle the glaze over the hot rolls, lt stand 20 minutes before serving.
• Keep any remaining rolls in the pan, cover with foil and store them in the refrigerator, to reheat, place foil-covered pan in a 300 degree oven for 15 minutes or until warm.

OUTSTANDING ORANGE ROLLS

Steps:

• In small bowl, dissolve yeast in water.
• In lg bowl, mix milk, shortning, sugar, salt, and egg.
• Add yeast mix; blend well.
• Stir in enough flour to make a soft dough.
• Kneed on floured board for about 7 minutes.
• Put in greased bowl, turn to grease top.
• Cover and let rise until doubled, about 1 hour.
• Punch dough down; divide in half.
• Roll each into a 15x10 rectangle.
• Mix filling ingredients until smooth.
• Spread half on each rectangle.
• Roll up, starting with the long end.
• Cut each into 15 rolls.
• Put in 2 greased 11x7 baking pans.
• Cover and let rise until doubled, about 45 minutes.
• Bake at 375* for 20-25 minutes, until lightly browned.
• Mix glaze ingredients, spread over warm rolls.