What was the most memorable part of holiday meals for you as a child? At Easter, and only at Easter, my grandma made orange rolls. I looked forward to the sweet rolls for weeks in advance, dreaming of the citrus-flecked glaze. Is it any wonder that the rolls were the highlight of the menu for me?
When I spotted an orange roll recipe from Red Star Yeast, I dropped everything and headed to the kitchen. At first bite, I deemed these rolls nearly identical to my grandma’s rolls. The soft and tender pillows are simply irresistible warm from the oven, fragrant with fresh orange filling and frosting. Make a double batch for your family and start a sweet new tradition.
- 1 3/4 cups bread flour, divided
- 1 package Red Star PLATINUM
- 1 Tbsp sugar
- 1/2 tsp salt
- 1/2 cup low-fat milk
- 2 Tbsp unsalted butter, softened
- 1 large egg, at room temperature
- 3 Tbsp unsalted butter, softened
- pinch of salt
- Zest of 1 orange
- 2 Tbsp orange juice
- 1 1/2 cups powdered sugar
- Please visit Red Star Yeast for the Speedy Orange Rolls recipe.
•First rise = 35 minutes; second rise = 20 minutes
•I used unflavored floss to slice the rolls cleanly and arranged 9 rolls in a 9-inch round pan; the remaining 5 rolls baked in another small baking dish.
•I baked my rolls at 350°F for 20 minutes, until golden. I used an offset spatula to spread frosting over the rolls warm from the oven, then let them cool for 20 minutes before serving.
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Disclosure: I was compensated for writing and photographing this post by Red Star Yeast. All opinions expressed are my own.