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Orange Rolls

Perfect Easter Rolls
Mom's orange rolls were and are everyone's favorite sweet roll. Even though she worked full time, kept an immaculate house, and kept us all fed, she always found time to do the extra things and these orange rolls always made us smile."


1 package of active dry yeast
1/4 cup of water
1 cup of milk scalded
1/2 cup butter
1/3 cup of sugar
1 teaspoon salt
5 to 5 1/2 cups of all purpose flour
2 beaten eggs
2 - 3 Tablespoons of orange peel
1/4 cup of orange juice

white sugar
orange peel
toasted, chopped shaved almonds


Soften active dry yeast in warm water.

Combine milk, butter, sugar and salt in a large mixing bowl; cool to lukewarm. With dough hook beat in two cups of flour; beat well, add eggs; mix well. Stir in softened yeast. Add orange peel, juice and enough of remaining flour to make soft dough.

Cover and let rest 10 minutes, Knead dough 10 minutes. Place in lightly greased oil (I use olive oil) turning once to grease the surface. Cover, let rise in warm place until double.

On lightly floured service roll dough in an 18 x 10 inch rectangle--can be larger. Liberally sprinkle white sugar, orange peel and toasted almonds over the surface and roll lengthwise like a jelly roll. Seal the long end and cut in 1 inch slices like cinnamon rolls. Grease pans and let rise until almost double. Bake in 400 degree oven for 12 minutes or until done.

While rolls cool, make a glaze with 1 teaspoon of orange peel (or more); 2 to 3 Tablespoons of orange juice and 1 cup of powdered sugar. Brush on with a pastry brush and sprinkle with additional toasted almonds if desired.

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Nutritional Information
Per Serving

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