Skip to main content

11-19 Grandma Sharon's Orange Rolls

My mom has made these rolls as long as I can remember. I used to try to take an entire one before they were even baked because I loved them so much. Most of the time my mom would give me one of the small, uneven ends but once in a while I succeeded in sneaking a whole roll. These are the labor intensive ones but they are fun to make with someone, especially for Thanksgiving. I am looking forward to making these with you next week!

These can also be easily changed into cinnamon rolls by using a different filling. I will include it at the end.

In small saucepan, scald:
1 c milk (heat until bubbly but NOT boiling - watch carefully)
Let milk cool then add to a large mixing bowl along with:
1/2 c sugar
3 T unsalted butter, melted
3 eggs, beaten
1 pkg or 2 1/4 t dry yeast
1 c sifted flour
Beat well then let rise, covered with a clean dish towel, in a warm place for 2 hours.

Then add in
1/2 t salt
3 c flour, 1 c at a time
Kneading as you go.
Knead into soft dough and let rise to double in size.
Divide in half and roll out one half to 1 inch thick rectangle.
Spread filling (see below for filling) on and roll. Cut roll into one inch pieces and place into greased or papered muffin cups.
Makes about 2 dozen (depending on how many dough stealers you have).
Let rolls rise again until double in size then bake at 400 degrees for about 10-15 minutes. Watch carefully as they brown quickly. Remove from pans immediately and they are best when eaten then as well.

Orange filling:
Combine
1/2 c sugar
3 T melted butter
zest of 1 orange

Cinnamon filling, isn't really a filling -
Spread dough with butter then sprinkle with raisins, chopped nuts and cinnamon then roll.

Comments

Popular posts from this blog

Tuna bean salad

Mix together: 1/3 c olive oil 3 T red wine vinegar Freshly & finely chopped chives or 1/4 t onion powder  Salt and pepper to taste Set aside. Combine:  6 oz tuna packed without liquid (if packed in oil, add less oil; if packed in water, drain) 1 can/15 oz cannellini beans, drained & rinsed 1 T capers 3/4 c cherry tomatoes, halved 1/2 T freshly chopped basil Pour dressing over and gently combine. Serve alone,  as a salad on a bead of spinach or open face sandwich on a crusty bread -both need an extra drizzle of olive oil.

Nordic curry

This is a mild anytime curry.  Takes 10-15 minutes. The original (dairy) sauce is from Magnus Nilsson. I double the sauce so there's plenty. Especially because I like to add vegetables and proteins. I always add the apples, sometimes skip the onion. Leftover roasted root vegetables tasted great. Regular supermarket yellow curry powder is perfect. Serve it over rice or with naan. Be generous with the salt and pepper.  Melt 4 T butter over medium heat in a sauté pan (wide, shallow).  Sprinkle in 4 T yellow curry powder and stir to combine.  Add 1-2 tart apple (Granny Smith), cored and chopped or cubed & 1 onion, finely chopped. When apples and onion are softened, sprinkle them with 2 T flour . Stir to evenly coat all.  Add 1 1/2 c heavy cream OR coconut cream , slowly, a bit at a time, whisking constantly to keep lumps at bay. When smooth, add in 1 1/2 c milk OR coconut milk in the same manner. Allow to begin to bubble and thicken before serving. Season gen...

Pasta al limone

 Basically it's Lemon Spaghetti. I needed a side dish for a friend's seafood lunch and this was perfect. When I served at cousins beach week, it also got rave reviews (and competition for the leftovers) so it's worth sharing here. I found the recipe by Michelle Doll at Delish.com. What I love about this recipe is it is quick and easy but really it's the technique. Its similar to an Alfredo sauce but because of the way you put it together, it is very evenly distributed and doesn't feel heavy. Tastes great with fish and chicken, so far.  Cook  12 oz. spaghetti in generously salted boiling water.  While waiting for the pasta, slice of a couple thin strips from a lemon for garnish (if desired)  Zest  1 lemon into a large sauce pan (the spaghetti will go into it later)  and juice the lemon , setting the juice aside. Add 1/2 c. heavy cream and  4 Tbsp. unsalted butter to the lemon zest   and let it melt over low hea...