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Pull-Apart Orange Rolls
Recipe Summary
Yield: Makes 20
Ingredients
Ingredient Checklist
2 envelopes active yeast (2 scant tablespoons)
1/4 cup warm water mixed with a pinch of sugar
1 cup scalded milk, cooled slightly
2 large eggs
1/4 cup granulated sugar
1 1/2 teaspoons salt
Finely grated zest of 2 oranges
1/4 cup vegetable shortening
3 1/2 cups all-purpose flour, plus more for dusting
2 1/2 cups confectioners’ sugar
5 tablespoons unsalted butter, melted
2 tablespoons freshly squeezed orange juice
Vegetable oil cooking spray, for bowl and tins
Gallery
Pull-Apart Orange Rolls
Recipe Summary
Yield: Makes 20
Gallery
Pull-Apart Orange Rolls
Pull-Apart Orange Rolls
Pull-Apart Orange Rolls
Recipe Summary
Yield: Makes 20
Recipe Summary
Yield: Makes 20
Yield: Makes 20
Makes 20
Ingredients
Ingredients
- 2 envelopes active yeast (2 scant tablespoons)
- 1/4 cup warm water mixed with a pinch of sugar
- 1 cup scalded milk, cooled slightly
- 2 large eggs
- 1/4 cup granulated sugar
- 1 1/2 teaspoons salt
- Finely grated zest of 2 oranges
- 1/4 cup vegetable shortening
- 3 1/2 cups all-purpose flour, plus more for dusting
- 2 1/2 cups confectioners’ sugar
- 5 tablespoons unsalted butter, melted
- 2 tablespoons freshly squeezed orange juice
- Vegetable oil cooking spray, for bowl and tins
Directions
In a mixing bowl, sprinkle yeast over sugar water; let stand until foamy, about 5 minutes. Add milk, eggs, granulated sugar, salt, half the zest, and shortening. Slowly add flour, mixing until combined. Knead until shiny and elastic, 3 to 5 minutes. Place in an oiled bowl; cover with plastic. Let rise until doubled in bulk, about 1 1/4 hours.
Preheat oven to 350 degrees. Make filling: In a small bowl, mix remaining zest, 1/2 cup confectioners’ sugar, and butter. On a well-floured work surface, gently knead dough 3 to 4 times to release air pockets. Roll out dough to an 18-by-14-inch rectangle, dusting with flour as needed. Brush some of the filling over bottom half; fold to enclose. Brush half with filling, and fold again to enclose. Let rest about 5 minutes.
Roll out dough again to a 16-by-10-inch rectangle. Brush half with remaining filling, and fold. Cut into small squares (about 2 inches). Place squares in coated muffin tins, with layers facing up. Let rise until almost doubled in bulk, 12 to 15 minutes.
Bake until golden, about 15 minutes. Remove from oven; let rest 1 minute in tin, then transfer rolls to a cooling rack.
Make a thick icing by whisking together remaining 2 cups confectioners’ sugar and the juice. Drizzle over cooled rolls. Serve.
Reviews (4)
Add Rating & Review
13 Ratings
5 star values:
3
4 star values:
1
3 star values:
5
2 star values:
3
1 star values:
1
Reviews (4)
Add Rating & Review
13 Ratings
5 star values:
3
4 star values:
1
3 star values:
5
2 star values:
3
1 star values:
1
Add Rating & Review
13 Ratings
5 star values:
3
4 star values:
1
3 star values:
5
2 star values:
3
1 star values:
1
13 Ratings
5 star values:
3
4 star values:
1
3 star values:
5
2 star values:
3
1 star values:
1
13 Ratings
5 star values:
3
4 star values:
1
3 star values:
5
2 star values:
3
1 star values:
1
- 5 star values:
- 3
- 4 star values:
- 1
- 3 star values:
- 5
- 2 star values:
- 3
- 1 star values:
- 1
Martha Stewart Member
Rating: 5 stars
03/31/2018
My mom who loves bread said these were a keeper, best praise I could get
Martha Stewart Member
Rating: Unrated
01/28/2011
I made these with lemons instead, so delicious, I used 3 lemons to have enough rind - scrumptious
Martha Stewart Member
Rating: Unrated
09/11/2008
Yummy! I just made these this morning and they were delicious! I like the icing to be thick, but not as thick, so I added some additional fresh squeezed OJ...
These come highly recommended! I think they are going to be wonderful as a snack as well later in the day...
Martha Stewart Member
Rating: Unrated
01/05/2008
This recipe calls for 2 tablespoons of orange juice and 2 cups of confectioners sugar for the icing. 2 tablespoons of orange juice isn't enough. I added between 1/4 to 1/2 of a cup of orange juice to the icing to get it the consistency that it needed. Otherwise, this is a great recipe.
Martha Stewart Member
Rating: 5 stars
03/31/2018
My mom who loves bread said these were a keeper, best praise I could get
Rating: 5 stars
Rating: Unrated
01/28/2011
I made these with lemons instead, so delicious, I used 3 lemons to have enough rind - scrumptious
Rating: Unrated
Rating: Unrated
09/11/2008
Yummy! I just made these this morning and they were delicious! I like the icing to be thick, but not as thick, so I added some additional fresh squeezed OJ...
These come highly recommended! I think they are going to be wonderful as a snack as well later in the day...
Rating: Unrated
01/05/2008
This recipe calls for 2 tablespoons of orange juice and 2 cups of confectioners sugar for the icing. 2 tablespoons of orange juice isn't enough. I added between 1/4 to 1/2 of a cup of orange juice to the icing to get it the consistency that it needed. Otherwise, this is a great recipe.
All Reviews for Pull-Apart Orange Rolls
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
All Reviews for Pull-Apart Orange Rolls
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
