Sunday, September 27, 2015


This recipe is based on The Lion House recipe that I found online.  As usual, I did some tweaking.  I like to taste the orange in orange rolls!  Consequently, I tweaked to recipe to incorporate more orange.  My testers say they love them, so enjoy!

Yield: 24 rolls about 3” across



  • 1 recipe Dinner Rolls or Refrigerator Rolls (see below)
  • 4-6Tbsp. softened butter or margarine
  • 1 c. sugar
  • 2 Tbsp. orange juice (I used frozen orange juice diluted with only 2 cans water)
  • 1/2 tsp. orange extract or 1 Tbsp. grated orange rind         (I used the orange rind)


  1. Follow the directions for Dinner Rolls or Refrigerator Rolls. When the dough is ready to shape into rolls, punch down and divide in half.
  2. Roll each half into a large rectangle, about 9"X13" and 1/4" thick.
  3. Spread each rectangle with half of the softened butter.
  4. Combine remaining ingredients and spread over buttered dough (half on each rectangle.)
  5. Starting with the long side, roll up jelly-roll style; seal the edges well.
  6. Cut dough into 1 inch slices; reshape and place on well-greased 12"x18" baking sheet. (NOTE: parchment paper doesn't work very well here.)
  7. Place in warm area and let rise until it has doubled in bulk - about 1 hour.
  8. Bake at 350F for about 20 minutes or until nicely browned.
  9. Turn pan upside down to remove rolls onto wire rack to cool.  (Option: leave in pan and glazed them there).
  10. When the rolls are cool, turn them back over and drizzle with orange glaze (see below).
  11. Sprinkle with about 2 Tbsp. grated orange rind

Rolls ready to go into the oven (picture shows half a recipe)

Refrigerator Rolls

1. Scald: 1 cup milk

2. Add:   ¼ cup butter
              ¼ cup sugar
3. COOL milk mixture.
4. Combine and let sit about 5 minutes until mixture is foamy:
              1 Tbsp. dry yeast (1 pkg.)
              1 Tbsp. sugar
              ¼ cup lukewarm water
5. In separate bowl, combine:
              4 cups flour
              2 tsp. salt
6. In mixing bowl, combine milk and yeast mixture.
7. Add 1 cup of flour mixture and mix well with electric mixer.
8. Add and beat well:
              3 eggs
9. Slowly add flour, beating well on lower speed (about a 2 on a Kitchen Aide.)  Dough will be very soft and sticky.
10. Cover bowl and place in warm (not hot) area and let rise to three times original size.
11. Punch down then cover again. Place in refrigerator overnight or until thoroughly chilled. Dough will keep up to 5 days in refrigerator. (NOTE:  Dough will rise in refrigerator, so make sure you use a large enough bowl.)

Orange Glaze

*Mix together:
               1 1/2 c. powdered sugar
               3 Tbsp. orange juice (1 can concentrate to 2 cans water)
Mixture should be a little runny. Place in frosting bag with medium tip, or place in snack size zipper bag with small hole cut in one corner. Drizzle frosting over rolls in zig-zag pattern.

Sprinkle with about 2 Tbsp. grated orange rind.