So back in the day Suzy Q used to bring all kinds of amazing canned and baked goods over to my house for my family and me to devour, uh I mean taste test. Now I’m not talking basic, simpleton recipes either; mostly things my family would beg me to make after tasting and I would laugh so hard I nearly peed at the thought of attempting any of it. All of us were having dinner last night, when Suzy Q and I started talking about sharing some recipes other than cookies with our audience. The infamous orange rolls came up, and I’m pretty sure that there was drool coming out of my husband’s mouth. These things are that good. Served warm and gooey, you want to stab anyone who comes near the tray with a fork, so you can keep your orange rolls safe where they belong, in your belly.
These can be baked the night before and left on the counter to reheat the next morning. Adding the glaze after baking does not result in a soggy mess the next morning either. I cannot be held responsible for the possible diabetes or weight gain that may come after you try these orange rolls.
For a link to the printable version of the recipe, click here.
Dough Ingredients
1 envelope active dry yeast
1/4 cup very warm water (120-130º F)
1/4 cup granulated sugar
1 tsp salt
2 eggs
1/2 cup sour cream
6 TBSP (3/4 stick) unsalted butter, melted
3 to 3 1/2 cups all-purpose flour
Filling Ingredients
3/4 cup granulated sugar
2 TBSP grated orange rind
2 TBSP melted unsalted butter
Glaze Ingredients
3/4 cup granulated sugar
1/2 cup sour cream
2 TBSP orange juice
1/2 cup (1 stick) unsalted butter
We recommend filling your mixing bowl with hot water and placing your paddle inside for at least 5-10 minutes prior to starting this process. This allows you time to gather all of your ingredients and get ready. Once your bowl is warm, drain all of the liquid and towel dry the bowl and paddle.
Dissolve the yeast in very warm water in your warm mixing bowl. Beat in the sugar, salt, eggs, sour cream and 6 tablespoons of the melted butter with an electric mixer.
Gradually add 2 cups of the flour and beat until smooth. You can either switch out to a dough hook or manually knead the remaining flour into the dough.
If you are working it in your mixer, you want the dough to pull away from the bowl and stick to the hook.
Let the dough rise in a well oiled bowl in a warm place until doubled, about 2 hours. I am fortunate enough to have a ‘proofing’ setting on my oven that keeps it at about 85º F. If you don’t have this setting, you can turn the oven on its lowest setting for about 5 minutes and then turn it off before you place the dough inside.
Once doubled, knead the dough on a well floured surface about 15 times. Roll one half of the dough into a 12 inch circle. Combine the sugar and the orange rind.
Brush the dough with half of the melted butter and sprinkle half of the orange-sugar mixture on top. Cut into 12 wedges.
Roll the dough up, starting with the wide end and repeat with the remaining dough.
Place the point side of the rolls down in a greased 9″ x 13″ baking pan into three rows of four.
Cover and let the dough rise in a warm place for about an hour.
Bake at 350º for 15-20 minutes, or until golden brown. Do not over cook, otherwise, you will need a double batch of glaze. Wait, that might not be a bad thing. Mmmmmm.
While the rolls are baking, combine the ingredients for the glaze in a small saucepan and boil for 3 minutes, stirring constantly.
Pour over the rolls once they are removed from the oven. Serve warm and enjoy. Make sure to remove all sharp objects from your surroundings if you are planning on sharing.
Suzy Q and Mrs. K