Back to Orange Spiral Rolls
All Reviews for Orange Spiral Rolls
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Gallery
Orange Spiral Rolls
Recipe Summary
Yield: Makes 3 dozen
Ingredients
Ingredient Checklist
1 1/4 cups warm water
2 envelopes active dry yeast (each 1 scant tablespoon)
1/2 cup vegetable shortening, melted
1 cup sugar
2 teaspoons salt
3 large eggs
Finely grated zest of 2 oranges, plus juice of 1 orange (about 1/3 cup)
5 cups all-purpose flour, plus more for work surface
Vegetable oil, for bowl
6 tablespoons unsalted butter, melted
Cooking spray, for tins
Gallery
Orange Spiral Rolls
Recipe Summary
Yield: Makes 3 dozen
Gallery
Orange Spiral Rolls
Orange Spiral Rolls
Orange Spiral Rolls
Recipe Summary
Yield: Makes 3 dozen
Recipe Summary
Yield: Makes 3 dozen
Yield: Makes 3 dozen
Makes 3 dozen
Ingredients
Ingredients
- 1 1/4 cups warm water
- 2 envelopes active dry yeast (each 1 scant tablespoon)
- 1/2 cup vegetable shortening, melted
- 1 cup sugar
- 2 teaspoons salt
- 3 large eggs
- Finely grated zest of 2 oranges, plus juice of 1 orange (about 1/3 cup)
- 5 cups all-purpose flour, plus more for work surface
- Vegetable oil, for bowl
- 6 tablespoons unsalted butter, melted
- Cooking spray, for tins
Directions
Place the water in the bowl of an electric mixer; sprinkle with yeast. Let stand until foamy, about five minutes. Add shortening, 1/2 cup sugar, and salt to bowl. Attach bowl to mixer fitted with the paddle attachment; beat until combined. Beat in eggs and half of zest until combined.
With mixer on low speed, add flour, 1/2 cup at a time, beating until incorporated after each addition. Transfer to a floured work surface, and knead slightly to form a ball. Transfer to an oiled bowl, cover loosely with plastic wrap, and let rise until doubled in bulk, about one hour.
Punch down dough with your hands, and replace plastic wrap. Refrigerate overnight. About four hours before serving, remove dough from refrigerator, and let stand at room temperature.
Coat three 12-cup muffin tins with cooking spray. In a medium bowl, whisk together remaining 1/2 cup sugar and orange zest with the orange juice and melted butter; set aside. Divide dough into three equal pieces; cover with plastic wrap or a damp kitchen towel.
On a lightly floured work surface, roll out one piece of dough into an 8-by-14-inch rectangle. Let rest a few minutes if dough resists. Brush dough with some of the orange mixture. Starting with one long side, roll dough into a tight cylinder. Cut crosswise into 12 slices.
Repeat process with two remaining dough pieces. Place slices in prepared muffin tins. Cover loosely with plastic wrap sprayed with cooking spray. Let rise until dough fills cups, about 45 minutes.
Preheat oven to 375 degrees. Brush tops of rolls with remaining orange mixture. Bake until golden brown, 10 to 12 minutes. Remove from oven, and serve warm.
Reviews (4)
Add Rating & Review
Reviews (4)
Add Rating & Review
Add Rating & Review
Martha Stewart Member
Rating: Unrated
12/24/2016
The dough is sticky maybe directions should say an estimated time. It took me about eight minutes until it felt right. Also on directions I feel it would be better to separate the two times zest is used or a separation of dough ingredients from orange mixture you spread on the dough before baking. Mine came out extra orangy but they were a hit with the ham. my family liked them very much and they didn't know I made the mistake.
Martha Stewart Member
Rating: Unrated
11/19/2010
This is a fantastic recipe. I make it every Christmas.
Martha Stewart Member
Rating: Unrated
04/04/2010
It ended up being really yummy, but I had such a hard time managing the dough because it was ultra sticky...EVEN WITH FLOUR AND FLOUR AND FLOUR! Also, I had no clue what it meant by rolling dough in a tight cylinder (i get it, but couldn't picture it). So I just threw it into a loaf pan and it was fine! YUM YUM!
Martha Stewart Member
Rating: Unrated
12/24/2016
The dough is sticky maybe directions should say an estimated time. It took me about eight minutes until it felt right. Also on directions I feel it would be better to separate the two times zest is used or a separation of dough ingredients from orange mixture you spread on the dough before baking. Mine came out extra orangy but they were a hit with the ham. my family liked them very much and they didn't know I made the mistake.
Rating: Unrated
Rating: Unrated
11/19/2010
This is a fantastic recipe. I make it every Christmas.
Rating: Unrated
04/04/2010
It ended up being really yummy, but I had such a hard time managing the dough because it was ultra sticky...EVEN WITH FLOUR AND FLOUR AND FLOUR! Also, I had no clue what it meant by rolling dough in a tight cylinder (i get it, but couldn't picture it). So I just threw it into a loaf pan and it was fine! YUM YUM!
All Reviews for Orange Spiral Rolls
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
All Reviews for Orange Spiral Rolls
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
