Once upon a time, I really wanted breakfast for dinner.
I tend to want that a lot. I’m just a breakfast kind of gal. I saw these beautiful oranges sitting on the counter and immediately thought of something delicious that I hadn’t given a thought to in a really long time.
Great Aunt Polly’s ORANGE ROLLS!
This recipe has not been in my possession that long so I look forward to any opportunity to make them. I remember Aunt Polly bringing these anytime we had an extended family gathering. They were wonderful, but unfortunately Great Aunt Polly was very possessive of her recipes and kept them all to herself. Major bummer! One day, while my Grandmother was visiting Polly she just happened to look through her recipes and just happened to jot down a few of her favorites while Polly was otherwise occupied! While some of you may think this was in poor form on my Grandmother’s part, you have to know that my Grandmother always shared her recipes with Polly, Polly just never felt the need to reciprocate. So there it is. Try not to judge Grandmother too harshly for she had everyone’s best interest at heart, and without her we wouldn’t have these amazingly yummy rolls! A great story, with a great recipe to share as the result. Who could blame grandmother?
A lot of work went into getting this recipe, and I promise you won’t be disappointed.
Orange Rolls (refrigerator)- Rolls
- 2 pkgs yeast (4½ tsp)
- 1 cup Hot water
- ⅓ cup sugar
- ¼ cup warm water
- ½ cup butter
- 3 well beaten eggs
- 2 tsp salt
- 4-5 cups flour
- Orange Filling
- rind of 1 orange grated
- ⅓ cup sugar
- ⅓ cup butter
- Orange Glaze
- Juice from 1 orange
- 1 pound powdered sugar
- Blend together until smooth
- Sprinkle yeast over warm warm, set aside.
- combine sugar, butter and salt with hot water and stir until shortening is melted.
- Add eggs and 1 cup flour, stir in dissolved yeast.
- Add remaining flour
- cover and refrigerate overnight
- Turn onto floured board, roll out into large rectangle ¼ inch thick
- Spread with orange filling
- Roll like a jelly roll, cut into even slices and place in buttered muffin tins
- let rise 3-4 hours
- Bake @ 350* 10-12 minutes
- Place rolls on cooling rack with jellyroll pan underneath then pour glaze over rolls
- (I like to make these for dinners sometimes so I will prepare the dough in the morning, let it sit in the refrigerator for a few hours then pull dough out an hour before I want to roll them out.)
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