orange rolls!

These are soo yummy!! YOU WANT TO MAKE THESE........NOW!!!!!

in a bowl mix 1 Tbsp active yeast in 1/3 C. warm water and 1/2 tsp sugar. give it a little stir and let it poof about 5 min. While its poofing:

in your stand mixer bowl add 1C. scaled milk cooled (i put it in the microwave for 90 sec then let it cool while i added the other ingredients), 3 Tbsp melted butter, 3 eggs and mix with wire wisk. then add 1 C. flour and 1/2 C. sugar. By this time the yeast should be poofed so add that and gently mix.  Then add 3 C. flour and 1 tsp salt. You may need more flour. You dont want it overly sticky. It should come off the sides of the bowl. I think I added close to 4 C. total. Then take it out and drizzle some olive oil in the bowl and add the dough back and roll it so its all been coated. I let mine rise in the dryer to speed up the process. I put 3 big towels in and put it on high about 5 min then turned it off and put the bowl in covered in saran wrap and put the towel around the bowl and let it rise (with the dryer off!!) while i prepared the good stuff ;)
so while your dough is rising: melt 1 Stick of butter. Then add the zest of 2 oranges and 1/2 C. sugar. set aside. This will go on the dough.

Now in another bowl we're gonna make the icing.
1/2 stick softened butter, juice of 3 oranges, 1 tsp vanilla and about a half a bag powdered sugar.  You want it a bit thinner than frosting so you can put it on the warm rolls and it will seep throughout the entire roll.

Preheat oven to 375

After this your dough should be doubled in size. Roll out into a rectangle about 1/4" thick. Spread the orange zest goodness all around it. I sprinkled it with cinnamon too. then Roll it tight jelly style. Then pinch the ends to its sealed and cut about 1 1/4" inches thick and put in a greased 13X9 pan. I got 12 rolls but it depends on how big you cut yours on how many you will get. Let them rise a bit. Not too much as they will rise in the oven. just until they are all touching. I use a heating pad under my pan on high and it rises in about 15 minutes. Make sure you cover your pan.

Bake in your preheated oven for 20 min until they are browned. Let cool about 5 min then put the icing all over. YUMMY!!!!

Rolls

These ROlls are sooo yummy!! you can make any shape but i did crescent. I've never done them before and they turned out awesome. Everyone loved them. (Sorry I forgot to take a pic of the rolls DONE.)

2 packages (1/4 ounce each) Active Dry Yeast

1 cup warm water

1 cup boiling water

1 cup shortening or butter 3/4 cup sugar

1-1/2 teaspoonS salt

2 eggs, beaten

7-1/2 to 8 cups all purpose flour

* DIRECTIONS:

 In a small bowl, dissolve yeast in warm water. Meanwhile, in a large mixing bowl, combine boiling water, shortening, sugar and salt. Allow to stand 3-4 minutes or until shortening is melted and sugar is dissolved. Add the yeast mixture and eggs; mix well. 

Add 2 cups of four; beat until smooth. Add enough remaining flour to form a soft dough. Place in a greased bowl, turning once to grease the top. Cover and refrigerate overnight. When ready to use, roll out and shape dough. Place rolls in pans, or greased cookie sheets. Cover and let rise in a warm place until doubled, about 30 minutes. Bake at 350 degrees for 20-25 minutes or until they are golden brown. YIELD: 2 -1/2 dozen.

*

When I make these rolls, I often do it in one day. I skip the refrigerating overnight. Simply add enough extra flour, to make a SOFT.....non-sticky dough. They still are fabulous. Make sure you let the dough raise until generously double. Then place shaped rolls (I make crescent style)....on your greased cookie sheets. Let raise again until double, before baking.

Texas Roadhouse Rolls

I made these today and OMG SOOO YUMMY!!!

They tasted just like Texas Roadhouses and I even made a cinnamon honey butter which was so yummy too. My kids loved it.

Texas Roadhouse Rolls

4 tsp active dry yeast

1/2 C. warm water

2 C. scalded milk, cooled to luke warm

3 Tbsp butter melted, slightly cooled

1/2 C. sugar

7-8 C. flour

2 whole eggs

2 tsp salt

Dissolve yeast in warm water with a teaspoon of sugar. Add yeast, milk, sugar and enough flour to make a medium batter. Beat well. Let stand until light and foamy. Add melted butter, eggs and salt. Beat well.

Add enough flour to form a soft dough. Sprinkle a small amount of flour onto counter and let dough rest. Meanwhile grease a large bowl. Knead the dough until satiny and put in a greased bowl. Turn over to grease top. I used the dough hook on my kitchen aid mixer to knead. Cover and let rise in a warm place until double in size. Punch down. Turn out onto a floured board. Cut in half. Let rest 10 min. Roll out each into 1/2" thick rectangle then fold the rectangle in half making it about 1-inch thick. I used my rolling pin and rolled over the dough very gently just to seal the two halves together. Then I used a sharp knife and cut the rolls into squares and placed them on a greased cookie sheet.

Bake at 350 for 14-17 minutes or until golden brown. Immediately baste with melted butter.

Cinnamon Honey Butter

2 sticks of room temperature butter

1/2 C. powdered sugar

1 C. honey

2 tsp cinnamon

Mix well and spread on the rolls. YUMMY!

pizza roll

Thaw out 1 Rhoades bread loaf (I used the whole wheat)

ROll out on a cookie sheet like so...

 top with mozzarella cheese and toppings of choice (if using pineapple pat it dry with towels)

 Tuck the sides in and roll. Make sure all sides and secure. Pinch to make sure they are sealed.

brush with egg and sprinkle some parmesan cheese . Bake at 375 for 15-25 min or until browned

 Slice

 and eat with pizza sauce to dunk 

Dinner rolls

Grandma’s Dinner Rolls

2 rounded Tb yeast

1 ½ cups warm water

1 cup warm milk

½ cup sugar (2/3 c for sweet rolls)

6 Tb shortening

2 tsp salt

4 eggs

7-8 cups flour

Beat first 7 ingredients until smooth. In an electric mixer with a dough hook, add flour one cup at a time until dough forms a ball, cleaning off edge of bowl. Knead 5 minutes (or 10 minutes by hand). Let rise until double. Punch down dough and let rise until double again. (To make this easier, I leave the dough in the mixing bowl with dough hook, covered with a damp towel. When it has risen double, I turn on the machine briefly to gently punch down the dough. Then I cover again with the towel and allow to rise again.) Punch down again and divide into 3 parts. Roll out each part and form into rolls. Roll each segment of dough into a circle. With a pizza cutter, cut into fourths then each fourth into thirds - making 12 pie shapes. Roll each one up starting at the wide end. Place on cookie sheet and let rise briefly. Watch carefully as rolls will rise very quickly now after 2 risings. Bake at 350 degrees for 17-20 minutes, until lightly browned.

Orange Cream Cheese Filled Pull Apart Rolls

Orange Cream Cheese Filled Pull Apart Rolls

3/4 c. sugar

1/2 c. pecans (opt.)

2 tsp. orange zest

2 cans Pillsbury buttermilk biscuits

1 8 oz cream cheese

1/2 c. melted butter

1 c. powdered sugar

2 Tbs. orange juice

Combine the sugar and zest in a small bowl and set aside. Cut cream cheese into equal number of squares as biscuits. Place one square on cream cheese into the center of biscuit and fold over into a half moon shape and pinch the edges. Dip in melted butter and dredge in sugar/zest mixture. Place in a greased bundt pan with the curve side down in a single layer, do not stack and try not to have any gaps. Drizzle with remaining butter and sugar mixture. Bake 35-40 minutes or until golden brown. Invert onto a platter. Mix together powdered sugar and orange juice and drizzle over hot rolls. Serve warm.

Lion House dinner rolls

Lion House Dinner Rolls

2 T. dry yeast

2 cups warm water

1/3 cup sugar

1/3 cup shortening

2 1/2 tsp. Salt

2/3 cup nonfat dry milk

5-6 cups flour

1 egg

In the large bowl of an electric mixer, combine yeast and water. Let stand 5 minutes. Add sugar, shortening, salt, dry milk, 2 cups flour and egg. Beat together until very smooth. Add 2 more cups flour, one at a time, and beat until smooth. Add about 1 to 1 1/2 more cups flour, 1/2 cup at a time until well mixed. Turn dough onto a lightly floured board and knead until it is smooth and satiny (I knead it in my Bosch mixer). Return dough to an oiled bowl and cover with greased plastic wrap; let rise until about triple in size. (Today this took 1 1/2 hours, in a warm place.) Use last of the flour as needed on the board for rolling and shaping the dough. Let dough rest on board for 10 minutes so it will be easier to manage if you roll it. Separate dough into three portions. To make plain rolls, roll out each portion into a circle and cut into 8 pie-shaped pieces. Roll up crescent-style and place on baking sheet. Bake at 350° for 12 minutes. Makes between 3-4 dozen rolls.

Easter Breakfast Rolls

Easter Breakfast Rolls

1 package frozen bread or roll dough, thawed (or homemade roll dough)

6 TB sugar

1 tsp cinnamon

1 bag large marshmallows

1/4 cup butter, melted

Combine sugar and cinnamon in a small bowl and set aside. Divide the dough into individual roll sized portions. Press each portion into a flat circle. Place

1 large marshmallow in the center of each roll. Pinch roll dough very firmly around the marshmallow. Roll each into a seamless, or nearly seamless, ball with your hands. Brush rolls with melted butter. Sprinkle sugar mixture over rolls. Cover rolls with plastic wrap and put in the fridge overnight. On Sunday morning, preheat oven to 350°. Take rolls out of fridge and bake for 15 minutes until rolls are golden brown. Be careful not to over bake. (These may also be baked without sitting overnight. After wrapping the marshmallow in them, let them rise for about an hour or so and then bake them as usual.)

Cinnamon Roll

Cinnamon Rolls

2 c. milk

2 cubes butter (1 cup)

2 pkg yeast (4 ½ tsp)

1/3 c. warm water

1 1/3 c. sugar

1 tsp salt

4 beaten eggs

8 c. flour

Filling: 1 square softened butter & cinnamon(lots) & sugar

Heat milk and 2 squares of butter together until butter is melted. Cool and set aside. Mix yeast and warm water; let stand 5 minutes. Add cooled milk, 1 1/3 c. sugar, 1 tsp salt, 4 beaten eggs. Add 4 c. flour and mix and gradually add 4 additional cups flour. Dough should be firm but sticky. Cover with cloth and put in a warm place, and raise 1 ½ to 2 hours. Dough should nearly be doubled in size. Divide dough in half and empty onto floured surface and knead a little. Roll dough into rectangle, about ½ inch thick. To this half of dough, spread on ½ Square of softened butter, completely covering dough. Then sprinkle a coating of sugar over entire piece of dough. Then a layer of cinnamon. Be generous with the cinnamon; this is what makes it tasty. Roll into long roll, pinch edges together and slice with dental floss. Place on a cookie sheet covered parchment paper. Do same thing to second half of dough. Cover with a clean dishtowel (or saran wrap sprayed with cooking spray) and put in warm place, free of drafts, for 2 to 5 hours to raise--just depends-but the should be double in size. Bake at 350° for 10 minutes or until barely browned. Remove from oven and let set for 5 minutes. Drizzle with glaze while still warm. Makes 3-4 dozen.

Butter Cream Glaze:

1 cube softened butter (1/2 cup)

1 tsp vanilla

dash of salt

dash of cream of tarter

1 1/2 lbs powdered sugar

scalded milk or cream

Add all together...adding milk a little at a time, alternately with the powdered sugar until desired consistency is reached. For cinnamon rolls, it needs to be a little thinner than regular icing.

Orange rolls

Orange Rolls

2 pkg yeast dissolved

in ¼ C. warm water

½ C. sugar

¼ lb butter

1 ½ tsp salt

3 beaten eggs

1 C. warm water

4 ½ C. flour

GLAZE: Orange juice from an orange and powdered sugar

FILLING: Grated rind of 1 orange, ½ C. sugar and 1/3 C. melted butter

Combine sugar, butter, beaten eggs and water. Add 3 C. flour and beat well with electric mixer 2 min. Add rest of flour. Cover and let rise 1 ½ hr. Pour on board and cut dough in half and roll to 18X6. Pour half of filling and roll up as jelly roll. Cut into 18 1” rolls. Put in greased muffin tins and let rise 1 ½ hrs. bake at 400 for 12-15 min. Remove from oven and put on glaze.

Buttermilk Refrigerator Rolls

Buttermilk Refrigerator Rolls

3 cups Buttermilk (room temperature)

3 cups flour

1 T. yeast dissolved in ¼ cup warm water (first let rise a few minutes)

½ cup sugar

3 eggs, beaten with a fork

2 tsp salt

5 cups flour (sometimes you need a cup more--it should not be too sticky)

½ cup oil

1 tsp baking soda

Dissolve yeast in ¼ c. warm water and let proof a few minutes. Mix the buttermilk, flour and yeast together thoroughly in a large mixing bowl. Let this stand at room temperature until double in size, about 2 hours.

Add sugar, eggs, salt, flour, oil, and baking soda. Mix well and kneed for 7-10 minutes. Roll out what you want and place the rest in the refrigerator, covered. The next time you want some fresh baked rolls, take from the bowl what you want and again put the rest back in the refrigerator. It will keep for 7 days. (This is perfect for Sunday meals because you don’t have a lot of mess to clean up and it’s quick.)

Let rolls rise on baking sheets until double in size. Time depends on the room temperature, usually 1½ - 2 hours. Dough from the refrigerator will take longer because the dough is cold.

Bake at 350° for 10-12 minutes. Brush with melted butter if you like.

30 Minute rolls

I got this off another site

30-Minute Rolls

1 1/8 cups plus 2 tsp. warm water

1/3 cup oil

2 Tb yeast

1/4 cup sugar or honey

½ tsp. Salt

1 egg

3 ½ cups flour

Mix 1st 4 ingredients and let rest for 15 minutes. Add salt and eggs - gradually add flour. Shape into dinner rolls, or use in your favorite recipe that calls for dough. After shaped, let rest for 10 minutes. For rolls, Bake 10 minutes @400 degrees ‘till golden brown.