I got this Overnight Orange Roll recipe probably 15 years ago. I used to make it all the time. These are very light and slightly sweet orange rolls. Perfect to go with a salad for a nice lunch or can be good for breakfast. I wanted a plain roll recipe for Thanksgiving and don’t have all my recipes here in NYC so I decided to use this orange roll recipe for regular rolls. I wouldn’t recommend it. The dough is too light for plain rolls. Like I always say, “Failure is my teacher.” I wouldn’t call these a failure but won’t be doing this again. Mary’s kids were coming for Thanksgiving and sometimes kids only end up eating rolls if they don’t like the food and I didn’t want to risk making the rolls different and therefore not have any options for them. I actually added homemade mac and cheese to the spread for the kids this year. That was a good move.
Anyway, here are the directions to make the Real Orange Rolls.
DOUGH:
2 packages of yeast
1/2 cup of melted butter
1 1/4 cup of warm water
1 tsp salt
3 eggs
1/2 cup sugar
4 1/2 cups flour
FILLING:
Rind of an orange
1/2 cup sugar
1/2 cup of butter
Soften the yeast in the warm water and let it proof. Add the melted butter, salt, sugar, eggs and mix together. Add the flour slowly until it forms a soft dough. Let it rise 1 1/2 hours, punch it down, cover and refrigerate overnight. In the morning 3 to 4 hours before you plan to serve these, roll the dough out in 3 separate rectangles. Spread the orange butter over each piece and roll into a log. Cut into 12 pieces and place in a pan to rise for a couple hours. Bake at 400 degrees for 6 to 8 minutes.