My mother makes amazing orange rolls.
They are required at every Easter and Christmas dinner. They are a lovely yeast roll. The downside to that is they take a bit of time to prepare, allowing for all that rising time etc. And then there are those who are afraid of yeast.
Well, I’ve got a great alternative for you yeast fearing, not enough time in my day people!
Last week I spent three lovely, sunny and warm days in Central Oregon with some girlfriends. Upon our arrival my friend Jane had a delicious lunch waiting for us that included today’s recipe – orange rolls.
The great thing about this recipe is that it uses frozen roll dough (we use Rhodes here in the Northwest). No kneading, no messing around with yeast! The other thing I love about it is you can make however many rolls you need. If you need a dozen, just pull a dozen frozen rolls out of the bag or if you only need four like our reduced size family does that’s all you need to make!
So here is how you do it. Jane put her frozen rolls into the refrigerator and let them thaw in there overnight. I didn’t think that far ahead and I just pulled them out in the morning and let them sit at room temperature (covered with plastic wrap) and thaw – about 2-3 hours depending on how warm a day it is.
You want to allow about an hour for them to fully rise before you bake them so just plan accordingly. Mine were thawed by noon but I didn’t want to bake them until six so I put the thawed dough back in the refrigerator and then pulled them back out to prepare about 1 1/2 hours before dinner.
So after they are thawed and about an hour or so before you want to bake them pull them out of the refrigerator and prep them for baking.
The rolls are dipped into melted butter and then a mixture of sugar and grated orange rind and placed in a 9 x 13 pan. Then after they have risen and baked you cover them with more butter, orange juice and powdered sugar – yum!
They are to die for, melt in your mouth goodness.
But I added a little extra something special to my orange rolls that took them from delicious to over the top. The problem I have found with using fresh orange juice is you are never sure how good and sweet the juice will be until after you buy the orange, get it home and squeeze it. I have recently started using some essential oils for some health issues we have been having at our house but also have been using some of them in my cooking. The flavor is amazing.
I added a few drops of Wild Orange essential oil to the orange rolls and it took them to a whole new level! I’ve got another recipe to share with you next week that I used the Wild Orange in too that you are going to love. Everyone who tried it at a party I had went crazy over it!!
- 12 frozen Rhodes dinner rolls, thawed
- grated rind of one orange
- ½ C sugar
- ½ C melted butter
- 1 C powdered sugar
- 1 Tbsp melted butter
- 2 Tbsp orange juice
- Mix together powdered sugar, 1 Tbsp melted butter and orange juice and stir until smooth
- Add in 2-3 drops Wild Orange Essential Oil or to desired taste (optional but oh so good!)
- Thaw dough in the refrigerator over night or 2-3 hours prior to use
- Cover with plastic wrap while thawing
- Grate orange rind and mix with sugar
- Roll thawed roll in ½ C melted butter and then in sugar and rind mixture
- Place on greased cookie sheet or 9 x 13 pan
- Cover with plastic wrap and allow rolls to double in size - approximately 1 hour
- Remove plastic wrap and bake at 350 degrees for 20-25 minutes
- Let cool 5 minutes and frost with citrus glaze while warm.