Orange Rolls

This recipe is originally from the Lion House Cookbook, and these rolls are very famous at the Lion House restaurant in Salt Lake City, Utah.  Of course, I can't ever leave a recipe alone, so this is my version of the recipe, which (I think) makes it even better.  Try it for yourself.  These can also be made with lemon instead of orange.

 

  

Orange Rolls

Ingredients:

Zest from one large orange, divided

1 cup milk

1 T butter

1/2 cup sugar

1/2 tsp salt

1 T yeast

pinch of sugar

1/4 cup warm water

3 eggs, beaten

1/4 cup orange juice

5 cups flour

1/2 cup softened (not melted) butter

3/4 cup sugar

1 T orange juice

In a small saucepan, heat the milk, butter, 1/2 cup sugar, salt, and 1 tsp of the grated orange rind (reserve the rest of the rind for later in the recipe).  Heat until butter is melted and sugar dissolved; remove from heat and cool until lukewarm.  Meanwhile, dissolve the yeast and sugar in the 1/4 cup warm water.  Add to the lukewarm milk mixture along with the eggs, 1/4 cup orange juice, and 1 cup of flour; mix well.  Slowly add the remaining flour.  Cover and let rise until doubled, about 1 hour (it is not necessary to knead the dough before covering).

Mix 1/2 cup softened butter, 3/4 cup sugar, 1 T orange juice, and remaining orange zest in a small bowl.  Roll dough out on a floured surface into a 20" x 12" rectangle.  Spread with sugar-orange mixture.  Roll up as for cinnamon rolls.  Cut into 1" slices and place each slice into a greased muffin tin.  Cover and let rise until doubled, about 30 minutes.  

Bake at 375F for 15-20 minutes.  Makes 20 rolls.

Orange glaze (optional topping after rolls have baked):

1 cup powdered sugar

1 T orange juice

1-2 T milk

1 tsp vanilla

Orange food coloring (optional) 

Whisk all in a small bowl until desired consistency is reached.  Pour over hot rolls.