Cooking Wright

orange rolls


4 ¼s to 4 ¾ c. flour
1 pkg. dry yeast
1 c. milk
1/3 c. sugar
1/3 c. margarine at room temperature (do not substitute)
½ t. salt
2 eggs
6 T.s margarine, at room temperature
½ c. sugar
1 orange rind, finely grated

2 tbsp orange juice
1.5 c Powdered sugar
1 orange rind, finely grated


Combine 2 c. flour and yeast. Heat and stir milk, 1/3 c. sugar, 1/3 c. margarine, and salt until warm and margarine almost melts. Add to flour mixture along with eggs. Beat on high for 3 min. Add enough of remaining flour to make a moderately stiff dough that is smooth and elastic. Place dough in a greased bowl, turn once to grease surface. Cover and let rise until double, about an hour. Punch dough down. Divide dough in half and put on lightly floured surface. Cover and let rest 10 min. Combine 6 T. margarine, ½ c. sugar, and orange rind from one orange to make a paste. Roll out dough into rectangle. Spread with orange paste. Roll up and slice into 1” rounds. Place in greased muffin tins. Cover and let rise for another 30-40 min. Bake in 375 oven for 12-15 min. Remove from pans. When cooled, make icing by combining powdered sugar, orange juice, rind from 1 orange. Drizzle over rolls.

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