by ChezSuzanne
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A&M's Testing Notes:
Expand CollapseChezSuzanne's Notes:
Expand1/2 cup water Ask a question about this ingredient
1/4 cup butter (1/2 stick) Ask a question about this ingredient
1/4 cup shortening (I recommend butter flavored shortening for the best flavor) Ask a question about this ingredient
3 ounces sugar Ask a question about this ingredient
3/4 teaspoons salt Ask a question about this ingredient
1 packages dry yeast Ask a question about this ingredient
1/2 cup warm water (about 105 F, but don't go warmer than 115 F) Ask a question about this ingredient
1 eggs, slightly beaten Ask a question about this ingredient
3 cups all-purpose flour Ask a question about this ingredient
Boil 1/2 cup of water in a saucepan. Set off the stove and add the butter and shortening and stir until melted. Add the sugar and salt. Cool to lukewarm.
Ask a question about this stepIn a large bowl, put in the 1/2 cup of warm water and sprinkle the yeast over it. Stir to dissolve. Add the butter / sugar mixture and eggs to the dissolved yeast. Add 3 cups flour or enough to make a thick dough and mix thoroughly. Cover and put in the refrigerator overnite.
Ask a question about this stepAbout 2 - 2 1/2 hours before serving the rolls, turn the dough out onto a floured workspace, divide in half and roll each portion into a 12" X 8" rectangle.
Ask a question about this stepSpread the orange filling (recipe below) on the dough, dividing the filling between the 2 rectangles. Roll up each rectangle like a jelly roll and slice into 18 equal slices.
Ask a question about this stepPlace the rolls in cupcake paper in muffin pans (which helps to hold the glaze when served) or use 3 greased 8" or 9" square baking pans. Let rolls rise for 1 1/2 hours.
Ask a question about this stepPreheat your oven to 375 F. Bake the rolls for 15 minutes or until lightly browned.
Ask a question about this stepDrizzle glaze over warm rolls and serve.
Ask a question about this stepNote: Reserve a few for yourself in case they get completely eaten up by everyone before you sit down.
Ask a question about this step6-8 tablespoons butter, softened Ask a question about this ingredient
1/2 cup granulated sugar Ask a question about this ingredient
1 1/2 teaspoon orange zest Ask a question about this ingredient
2 cups confectioners sugar Ask a question about this ingredient
4 tablespoons orange juice Ask a question about this ingredient
Stir together the softened butter, granulated sugar and orange rind. Spread on the rolled out dough rectangles.
Ask a question about this stepMix together the confectioners sugar and orange juice. Drizzle over warm rolls fresh from the oven.
Ask a question about this stepThanks so much Lynnmariecook! I really appreciate the feedback. And the reminder of this recipe. We have family visiting us this week, and these will be the perfect thing to make tomorrow for Friday morning breakfast! I'm really glad you like my Mamma's recipe so much!
I'm so glad I got to test these--they were super easy, and absolutely delicious! This will be my go-to morning sweet roll recipe from now on.
:)
I'm so glad you like them! This is a big favorite among all of Mamma's great-grandchildren, and now we have the 4th generation making them! Happy Holidays!
HOW DID I MISS THIS? Are you the baby here? I promise you that I, the scared-of-yeast baker, will be making these over the December holidays in honor of your Mamma. Thumbs up...You know how this kind of family recipe delights me.
ps We finally had our big navel orange tree pruned last spring and it is loaded with fruit. Oh, I love this recipe already !
And I will post a photo, unless you have one in the works...
Thanks so much Liz. Yes, this was taken on my first birthday. The photo was gifted to me on my birthday last year by a cousin who had found it when she was going through a lot of old pictures. So embarassing, but I cried when I saw the picture. Another cousin emailed me this week that she's planning to make these rolls for the holidays this year for her husband and kids, so this recipe is still floating around the family, which is so beautiful. Mamma's mind was perfectly clear until the day she died and she loved to talk about life when she was a young girl in the late 1800's and early 1900's. Amazing. And now I REALLY feel old....:-) I do not have a picture in the works, and would love one. How nice to be able to make them with oranges from your own tree!!! So jealous!! Maybe I'll make these for the holidays again. It's been years since I've made them now. Such sweet memories. Thanks so much for your comments :-)
So do I!! Thanks.
Just wondering about the butter . . . 1 stick is usually a half cup, isn't it? Recipe looks sooo good. I make sticky (cinnamon) buns with a similar dough; the boys pounce on them, just like testkitchenette's grandfather. ;o)
OOOOPS! Yes you're right. I halved the recipe for the dough and forgot to change that little note. I'll go do it right now thanks to your legal eyes!
My grandmother (from Ohio) made yeast rolls very similar to these. What wonderful memories reading your recipe brings me! They were my grandfather's favorites...he couldn't even wait for them to cool down before prying one out of the hot pan.
Thanks testkitchenette! I completely relate to your grandfather's habit regarding these!
Leah is the author of The Hadassah Everyday Cookbook on seasonal Jewish cooking.
I have made twice and they are fabulous! Don't hesitate to try these. I used all butter, as I do not buy shortening. The second time I made them, I prepared all the way to cutting and putting in the pan and THEN refrigerated them over night. next morning, let come to room temp and rise (about one hour total) and then bake. Worked very well both ways!