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How to Make the Best Orange Rolls Ever!

Updated on January 19, 2010
Photo courtesy of Photographer: djcodrin.
Photo courtesy of Photographer: djcodrin.

My grandmother was a good cook when being a good cook meant wearing an apron, homemade bread rising under a dish towel, everything made from scratch – and most of the time from things you have grown or raised yourself.

Even now, with my large family, we gather around food. Celebratory dinners, birthday brunches and holiday feasts. Memories are made over meals and there is no problem that can’t be solved over a piece of cake at the kitchen table.

I found this recipe for Orange Rolls with Orange-Honey Glaze in a family cookbook I took from my mom's house when I moved into my own place. This recipe exemplifies the way my grandmother, who was from Tennessee, cooked best – simply, with a little twist and a lot of love. These orange rolls are a great addition to a special breakfast or brunch spread – the creamy filling and sweet glaze make it better than any sweet roll you have tried before.

1 cup lukewarm milk

½ cup sugar

1 teaspoon salt

2 cakes yeast

2 eggs

½ cup soft shortening

4 and ½ to 5 cups flour

Add sugar and salt to lukewarm milk. Crumble yeast into mixture. Stir until yeast is dissolved. Stir in eggs and the soft shortening. Mix in flour, add in two additions. When the dough begins to leave the sides of the bowl turn it out on a lightly floured board to knead. Knead until it is smooth and elastic and doesn’t stick to board. Place in a greased bowl, turning once to bring greased side up. Cover with damp cloth and let rise in a warm draft-free place, until double in size, about 1 and ½ hours. Punch down and let rise again until almost double in bulk, about 30 to 45 minutes. Divide dough into two parts. Roll each part into oblong pan 9” x 18”. Spread with creamy orange filling:

3 tablespoons soft butter

1 tablespoon grate orange rind

2 tablespoons orange juice

1 and ½ cups sifted powdered sugar

Mix all ingredients and beat until smooth. Spread filling over dough and roll up tightly like a jelly roll. Cut roll into 1” slices. Place in two 9”x9”x2” pans. Bake at 350o until puffy and lightly browned. After removing from the oven, pour Honey-Orange Glaze over rolls.

Honey-Orange Glaze

1/3 cup unsweetened orange juice

2 tablespoons lemon juice

1 and ½ teaspoon honey

¼ teaspoon ground ginger

dash of ground nutmeg

Combine all ingredients in a bowel; mix well.

Even Better than These Orange Danish Rolls!


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    • The Rope profile image

      The Rope 8 years ago from SE US

      Lordy, but I've gained 5 pounds just reading this. Can't wait to try them though - I love tried and true recipes usually from our grands. Thanks for sharing yours!

    • Meghan Fitz profile image

      Meghan Fitz 8 years ago from Texas

      Thanks, Bob and Bat! I love making these for special occasion brunches like Mother's Day. My grandma was a great cook and she would be happy that I was sharing her recipes for other people to enjoy :)

    • bat115 profile image

      Tim 8 years ago from Los Angeles, CA

      what a great opening paragraph! really hooked me.

      I honestly have never heard of orange rolls before but sounds good and I will have to try this recipe out soon!

    • Bob Ewing profile image

      Bob Ewing 8 years ago from New Brunswick

      This sounds tasty, thanks.