Rich Orange Rolls

Sort of like pecan rolls, with citrus and raisins instead of caramel and nuts.

ksu_folder A family recipe provided by Jennifer Kiel of Washington, DC, from her mother-in-law’s collection, started in Kent, Ohio.


Rich Orange Rolls

1 cup milk
1/2 cup sugar
1 tsp. salt
1 stick butter
1/4 cup lukewarm water
1 cake yeast [compressed yeast]
4 cups flour

Scald milk; stir in sugar, salt and shortening; cool to lukewarm. Measure water into large warm bowl, crumble in yeast; stir until dissolved; stir in lukewarm milk mixture, egg and half the flour; beat until smooth.

Stir in remaining flour to make a stiff dough. Cover tightly and refrigerate at least 2 hours. May be refrigerated up to three days. When ready to use, follow same instructions as the rolls above, except brush with melted butter and use a filling made of 1/4 cup grated orange rind, 1 cup sugar and 1/4 cup raisins.

Rolls may be placed in two greased 9 inch cake pans for baking. Bake at 375 for about 25 minutes. Frost immediately with an icing made from 2 cups confectioners’ sugar and 3 Tbsp. orange juice to make a thin icing. Makes 24 rolls.

Excerpt from Mince Meat Swirlybuns (“… the rolls above…”) so you don’t have to flip back and forth:

Divide dough in half. On floured board roll one half into 18″ x 9″ rectangle. Spread with half the mince meat filling. Roll up as for jelly roll, beginning with long side. Seal edges. Cut into 1 1/2″ slices. Place in greased muffin cups, cut side up. Repeat with the rest of the dough and filling. Cover. Let rise in a warm draft-free place until doubled, about 1 hour.

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