Iced Orange Yeast Rolls

orange roll with fork

After a rainy, dreary weekend here in north central Texas, I bring you a ray of sunshine.  Yep! These rolls are just what the doctor ordered to chase the cold and wetness away.

My older sister has been telling me about a restaurant where she eats the BEST orange rolls.  Unfortunately, this sister, who lives a few states northeast of me, has never taken me to this place.  She is obviously trying to taunt me.

Instead, I have been inspired.  I decided to come up with my own orange rolls adapting the recipe of my Favorite Dinner Rolls. After quizzing Kay in greater detail,  there is likely no resemblance between my rolls and the famous rolls—but no matter.  I love these! They are light, fluffy, and sweet with a distinct orange flavor. Bread like this is why I eat a jar of salad every day for lunch.  Seriously.  Otherwise, I couldn’t fit in my clothes. Homemade bread is my Achilles heel.

orange roll on plate

I made these in the bread machine but don’t feel left out if you don’t have one.  Click here to see directions for using a large electric mixer instead.

If making nice round dough balls has you stymied, check out the video below.

 

orange roll storyboard

Spoon Orange Glaze over rolls when cool.

Iced Orange Yeast Rolls
 
Author:
Recipe type: Bread (bread machine)
Ingredients
  • ¾ cup milk
  • 2 tablespoons thawed orange juice concentrate
  • 1 egg
  • 1 teaspoon grated orange peel
  • ¼ cup shortening
  • 1 teaspoon salt
  • 3¼ cup all-purpose unbleached flour
  • 2¼ teaspoons bread machine yeast or instant yeast
  • 1 cup raisins (optional)
Instructions
  1. Warm milk for 1 minute in the microwave. Add to bread machine along with egg, orange peel, orange juice, shortening and salt.
  2. Add flour and yeast on top. Start bread machine using dough cycle. Check dough after 7-8 minutes and make sure it is the right consistency. Click here if you are new to using a bread machine.
  3. When cycle completes, make rolls into 16 balls. (If you are adding raisins, you may work into the dough at this point. I divide this dough in half and add raisins to half of the dough.)
  4. Evenly space 8 dough balls in an 8 or 9-inch round cake pan (greased or sprayed with flour/oil aerosol) with a dark finish, preferably. You will end up with two pans of rolls. For a tutorial on making rolls, see pictures on my Favorite Dinner Rolls or check out my video above.
  5. Cover loosely with a tea towel and let rise until almost double.
  6. Preheat oven to 375. Place rolls in oven and bake until golden brown for approximately 10-15 minutes. If you have a baking thermometer, rolls should register close to 190 degrees before removing from the oven.
  7. Spoon Orange Glaze over rolls when cool.
Orange Glaze
  1. Add 1 tablespoon orange juice to 1½ cup powdered sugar.

 

Email This Post Email This Post Share Follow me on Pinterest

{ 18 comments… read them below or add one }

mike March 7, 2010 at 7:05 pm

Well, just in time. I was looking for something “cinnamon-rolly” to take to work tomorrow… but I don’t have a bread machine. I’ve got every other gadget and contraption… These truly look wonderful – I might venture into the “manual” method!!!

Reply

Amanda March 8, 2010 at 6:01 am

Lovely! I love orange rolls, these look wonderful :) I have some on my blog too that are rolled up cinnamon roll fashion. Tasty!

Reply

tasteofbeirut March 8, 2010 at 11:53 pm

Love anything with orange in it, especially bread! Great rolls, thanks, I will bookmark this.

Reply

Sis March 9, 2010 at 7:17 am

Can’t wait to try your recipe. Think I will try the Amanda Cookin’ version also. Have to Lipscomb friends here till tomorrow. May cook them for breakfast tomorrow.

Reply

Lauryn March 9, 2010 at 9:17 pm

These rolls look great, and that glaze! OMG it looks amazing! YUM!

Reply

tia March 9, 2010 at 10:25 pm

orange rolls are a fave of mine. these look super easy, except I don’t have a breadmaker. KA to the rescue i guess!

Reply

Teanna March 10, 2010 at 7:12 am

Wow. You see, anything that has orange flavor is a weakness of mine. Oddly enough, I don’t like actual oranges! But this… oh this… I would eat this. All of it.

Reply

Mimi March 10, 2010 at 8:16 pm

What a nice change from cinnamon rolls, they look so yummy!
Mimi

Reply

Kathleen March 10, 2010 at 9:12 pm

Oh YUM! These look and sound outrageously delicious!!!

Reply

Martha Lee August 12, 2010 at 3:34 pm

They look great. Check Goodwill or thrift stores for breadmakers, that’s where I found the ones for my mom and me.

Reply

Paula August 12, 2010 at 10:08 pm

What a great idea!! So many people don’t realize the treasure they have in a bread machine so most sit unused. Thanks for stopping by.

Reply

Peg December 3, 2013 at 12:10 pm

I made the orange rolls for a Thanksgiving breakfast treat, except I rolled them out & spread butter, Marmalade jam, & brown sugar on them. Rolled them up from the long end, pinched the dough together & cut them into individual rolls. The way you do the Cinnamon rolls. Yum, soooo good!! Hope you had a great Thanksgiving!!

Reply

Peg December 3, 2013 at 12:11 pm

Oh and yes I iced them by your recipe.

Reply

Heather A. March 11, 2014 at 4:45 pm

I can’t wait to try these. What size pan do you use? If you said that, I missed it.

I have a cake pan, but it’s nonstick and dark. Would that do, or will the rolls burn?

I was very glad to find all the bread machine recipes you have and look forward to working my way through them. Thanks!

Reply

Heather A. March 11, 2014 at 8:49 pm

Oh, I see now that you said in your video on dinner rolls that a dark pan is good! Still curious about the pan size, but I will give it a go with whatever seems okay.

Reply

Paula March 11, 2014 at 10:03 pm

Heather, 8 or 9-inch pans. Two of them. You could also use a 13×9 inch pan but I like the way they bake best in round 8-inch pans.

Reply

Holly November 11, 2014 at 11:30 am

Can I make these the day before and refrigerate them? How does that work?

Reply

Paula November 12, 2014 at 7:42 pm

Holly, You can refrigerate after rolling them out and putting the dough in the pan. You will need to allow extra time for them to rise the second time in the pan the next morning. Probably at least an hour extra. Or you can refrigerate the dough before rolling it out but after the dough cycle has completed. You may have to experiment a bit.

Reply

Leave a Comment

Previous post:

Next post: