Steakhouse Orange Yeast Rolls
This post is dedicated to my Alabama sister and all lovers of anything flavored with oranges.

My sister has been talking about these famous orange rolls for years and encouraging me to come up with a recipe so she can make them herself at home. Since I had never been to the restaurant that serves these rolls, I could only go by her description.

Words proved to be a poor substitute for actual taste-testing. I devised these Iced Orange Yeast Rolls a few years ago, but I was way off despite how scrumptious they are on their own credentials.

A few years ago, my sister actually transported the famous rolls to my house, but they didn’t fare so well after a 12-hour car trip. During my annual visit last year, she finally took me by the restaurant. Since it wasn’t dinner time, we asked for a half dozen rolls to go. Now I understood what she had tried to describe to me for so long. The rolls were still hot when we got them and a little bit doughy, but I observed they were extremely orangey both in color and taste. The sweet stuff on top was a glaze, not an icing like you might put on traditional cinnamon rolls. I took notes in my mind and tried to remember the taste. Have you ever tried to remember exactly how something tastes? Kinda difficult actually, especially after some time has passed.

Steakhouse Orange Yeast Rolls
Fast forward to a few weeks ago.  I was inspired by a food magazine that recently printed a recipe for the famous rolls. The first step was to figure out how to use my bread machine to mix and knead it. No problem. (If you would like to know how to convert most any regular bread recipe to use in your bread machine, see this post.) However, I was not happy with the final product because the orange flavor wasn’t nearly as prominent as the real thing. I fixed that by using frozen orange juice concentrate in place of fresh orange juice and increasing the amount of orange peel used in the filling. Be careful not to pick up any of the white under the peel which can cause bitterness.

I make no claims that this is the authentic recipe. It most definitely IS NOT. However, these rolls are mighty tasty and so fabulous that I am tempted to eat half the pan. Therefore, I’m declaring this experiment over. This will be a special-occasion-recipe–perfect for Mother’s Day next Sunday.

Steakhouse Orange Rolls

Happy Mother’s Day to all the mothers in my family and to all the mothers who read this blog. I truly appreciate you and feel honored that you take the time to stop by.  paula

Steakhouse Orange Rolls From a Bread Machine
Recipe type: Sweet Yeast Bread
Distinctly orange-flavored sweet yeast rolls similar to those served at one of my sister's favorite steakhouses in Alabama.....mixed and kneaded in a bread machine
  • ¼ cup heavy cream (warmed in the microwave about 30 seconds)
  • ½ cup frozen orange juice concentrate (thawed to room temperature)
  • 2 tablespoons sugar
  • 1 teaspoon salt
  • 1 large egg plus 1 yolk
  • 6 tablespoons unsalted butter, softened
  • 3 cups all-purpose flour
  • 2 teaspoons bread machine or instant yeast
  • 2 tablespoons unsalted butter, softened
  • ½ cup sugar
  • 2 tablespoons grated orange zest (from two medium oranges)
  • ¼ cup heavy cream
  • ¼ cup sugar
  • 2 tablespoons orange juice concentrate
  • 2 tablespoons unsalted butter
  • ⅛ teaspoon salt
  1. Add ingredients to a bread machine pan in order given. Leave lid open. Choose dough cycle and start. Observe dough after about 10 minutes. If dough does not stick to side of pan and then pull away because it is too dry, add a tablespoon of water. If dough is too wet, add flour a tablespoon at a time until dough sticks and then pulls away. Continue to add water or flour until dough looks just right according to this picture. Close lid and allow dough cycle to complete.
  2. When dough cycle finishes, check to make sure dough has doubled in size. If not, allow dough to continue to rise in the pan until it is double the original volume. Then remove dough from the bread machine pan by dumping it onto a floured surface. Roll into a rectangle measuring approximately 12 x 17 inches. Spread softened butter over rolled-out dough until dough is completely covered. (See picture above.) Sprinkle sugar-orange zest mixture evenly over butter.
  3. Begin rolling dough from the long side. Roll as tightly as you can. Cut long roll in quarters. Cut each quarter into 5 evenly-sized rolls. Place inside buttered 9 x 13 inch pan, cover with a tea towel, and allow to rise in a warm place for about 45 minutes before baking.
  4. Preheat oven to 325 degrees Fahrenheit. Bake rolls for 25-30 minutes or until internal temperature reaches 190 degrees Fahrenheit.
  5. Prepare glaze while rolls bake. Combine all ingredients into a small saucepan and heat over medium temperature under mixture turns syrupy and coats the back of a spoon. Set aside to cool.
  6. Pour glaze over hot rolls as soon as they have been removed from the oven.




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Spicy Ham and Mushrooms

My husband and I are in a celebratory mood!

I’m thrilled to announce the birth of our fifth grandchild (third granddaughter) just last week. God is good. New babies are such a miracle and always point me straight back to the Creator.

I’m also excited to commemorate Easter this Sunday. Billy and I are both doing the study of John in Bible Study Fellowship, and this week we are examining the crucifixion and resurrection of Jesus. Perfect timing!

Speaking of Easter, we are hosting Easter dinner at our house. The whole family will be here  along with some long-time church friends who also happen to be the in-laws of my youngest son. We share the aforementioned grandbaby.

Although I don’t plan to serve ham this Easter, I know many of you do. (My menu will probably include these Beefy Sausage-Filled Pinwheels.) Whenever ham is on the menu, we seem to have plenty of leftovers. This recipe is a perfect way to recycle some of that ham. It’s simple and quick to pull together. I like to serve it over mashed cauliflower but it would be delicious served over grits, mashed potatoes, rice, or pasta. Don’t hesitate to play with the seasoning to suit your taste. You could also sub canned mushrooms for fresh if you are looking to pull dinner out of your pantry.

Spicy Ham and Mushrooms
Recipe type: Entree
Serves: 4 servings
Prep time:
Cook time:
Total time:
A great way to use leftover ham to make a new and delicious meal
  • 2 tablespoons butter
  • 4 scallions, coarsely chopped
  • 8 ounce package white button mushrooms, sliced
  • 1-1/2 cup coarsely chopped ham
  • 1-1/2 cup marinara or spaghetti sauce
  • 1 teaspoon cajun seasoning (I like Tony Chacheres)
  1. Melt butter in medium skillet. Add scallions and mushrooms and saute until soft, approximately 3-4 minutes.
  2. Add ham and marinara along with seasoning. Simmer until sauce is thickened to your preference. For me, that's about 15-20 minutes.
  3. Serve over mashed cauliflower, mashed potatoes, pasta, grits, or rice.

Tip of the Day:  If you don’t have time or like a fresher taste, strain your marinara instead of cooking it down on the stove. Pour sauce into a coffee filter-lined colander and let it sit on the counter until it is the thickness you prefer. It doesn’t take long.

Just for fun and because I know some of these old posts may be new to some of you, I’m including some other ideas for leftover ham and other Easter-related foods.

Ham Salad Sandwiches
Ham Salad Sandwich Spread with a Basil TwistPost-Easter Ham and Veggie Fried Rice
Post-Easter Ham and Veggie Fried RiceDeviled Eggs the Whole Family Will Eat
Sweet and Sour Deviled EggsChallah from the Bread Machine
Challah from Your Bread MachineSlow Cooker Pulled Ham
Slow Cooker Pulled Ham and Honey Mustard Barbecue Sauce



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