Linda Schlauder's Famous Orange Rolls

A while back, I mentioned some amazing orange rolls that a friend's mom makes for holiday gatherings. Having spent many Thanksgiving dinners at this home, I (and many others) have come to love and adore these orange dinner rolls. Linda was kind enough to share this recipe me. 

Today, I brought these to a Mother's Day family gathering and they. were. a. hit. I may have actually cursed myself because everyone has now asked for these rolls to be brought to all future family gatherings. I am okay with this because they are not incredibly difficult. (No kneading.)

These are delicious.

INGREDIENTS:

3 Tablespoons dry yeast

2/3 cup lukewarm water

1 cup butter, chopped

1/2 cup sugar

2 teaspoons salt

2 cups milk, scalded

2 eggs, beaten

6 cups flour

14 Tablespoons butter, softened

1 cup sugar

Grated peel of 2 oranges

DIRECTIONS:

In a small bowl, dissolve the yeast in the water. Combine the chopped butter, 1/2 cup sugar and salt in a large bowl. Add the hot milk and mix to dissolve butter. Let stand until lukewarm.

Add the yeast, eggs and flour and mix well to form a sticky dough. (The dough should actually be sticky so don't feel the need to add more flour.) Let rise, covered, in the refrigerator for 8 hours or longer. 

Remove dough from the refrigerator 2 to 2 1/2 hours before baking. 

Divide the dough into halves and roll each into a rectangular shape on a floured surface. Mix the softened butter, 1 cup sugar, and grated orange peel in a bowl. Spread on the dough. Roll up the dough to enclose the filling. Cut the dough into 1-inch pieces using dental floss or thread. Place into greased muffin cups and let rise until doubled in bulk (about 20-30 minutes). 

Bake at 375 degrees for 10-12 minutes or until tops are golden brown. Enjoy!

Sweet Orange Rolls

Does anyone else receive oranges in the toe of your stocking on Christmas? Here's a great way to use up those sweet fruits. Orange rolls. My friend's mom, Linda, makes the most amazing orange rolls that are a smaller, slightly less-indulgent version. I LOVE them. And I would love to learn how to make them (Amy or Linda, if you are reading and want to send me the recipe, I would not be upset. If it is a family secret, I understand.) 

These rolls, however, are ooey-gooey, cream-cheesy delicious. Just make sure you have a glass of milk close by.

Adapted from Kelsey Nixon

INGREDIENTS:

{dough}
3 .25 oz. packets active-dry yeast
1 3/4 cup warm water
1/2 cup honey
1/2 cup melted butter, plus more for brushing
2 teaspoons salt
2 large eggs, beaten
4-6 cups flour, plus more if needed

{filling}
3/4 cup sugar
zest and juice of one orange
4 Tablespoons unsalted butter, softened

{glaze}
1 cup powdered sugar
4 Tablespoons unsalted butter, softened
1 8-oz. package cream cheese, softened
4 Tablespoons orange juice
3 Tablespoons sugar
orange zest

DIRECTIONS:

In a large mixing bowl, combine the instant yeast and warm water. Let it activate for 5 minutes until bubbly. Stir in the honey. Using an electric mixer on low speed, add 1/2 cup melted butter, 2 teaspoons salt, and eggs. Slowly add the flour, cup by cup, until fully incorporated and dough pulls away from the sides of the bowl. Add more flour if it is too sticky.

Place the dough into a greased bowl and cover with saran wrap, sprayed with cooking spray. Let sit in a warm place, until dough has doubled in size.

On a well-floured surface, roll the dough into a 15 by 11-inch rectangle. In a mixing bowl, add sugar, orange juice, and half the orange zest. Spread the softened, unsalted butter over the dough, leaving a 1/2 inch border. Sprinkle orange sugar evenly over the dough.

Starting with the long side, roll up dough tightly, ending with the seam side down. Cut 18 slices, each about 1/2 inch thick. Place in 2 9x13-inch greased pans and cover with a kitchen towel or saran wrap. Let rise about 15-20 minutes in a warm place. Preheat oven to 375 degrees.

Bake in the oven until tops are golden-brown, about 15-20 minutes. Remove from oven, brush tops with melted butter, and cool on a cooling rack.

For the glaze: in a mixing bowl, combine the powdered sugar, softened butter, orange juice, orange zest, cream cheese, and sugar. Mix until well blended. When rolls are cooled, dip tops into glaze and let set on a serving plate.

Enjoy!

Fresh California Orange Cake

From the second I found this recipe, I have been dying to make it. Having my family in town was a perfect excuse to make a dessert and this did not disappoint. Apparently this recipe has won some blue ribbons at county fairs. I love it because even thought it is a cake, it still uses fresh ingredients. Love me some fresh oranges. And love me some Fresh California Orange Cake.

*Recipe and picture from yourhomebasedmom.com

INGREDIENTS:

(for the cake):

1/3 cup butter

1/3 cup shortening

2 teaspoons grated orange rind

1-1/2 cup sugar

3 eggs

2-1/2 cups sifted cake flour

2-1/2 teaspoons baking powder

1 teaspoon salt

1 cup fresh orange juice, minus 2 Tablespoons

2 Tablespoons orange juice concentrate

(for the frosting):

1/2 cup butter, at room temperature

3 oz. cream cheese, at room temperature

1 lb. powdered sugar, sifted

1/4 cup fresh orange juice

2 teaspoons grated orange rind

dash of salt

DIRECTIONS:

Preheat oven to 350 degrees.

Make the cake. Prepare two 9-inch round cake pans by greasing (generously) with shortening and flour. Cream together butter, shortening, and rind. Very gradually add sugar, creaming until light. Add eggs, one at a time, beating well after each addition. Continue beating for five minutes.

Sift together dry ingredients and add alternately with orange juice to creamed mixture. Add in orange juice concentrate. Beat only until smooth after each addition. 

Pour batter into prepared round pans and bake for 25-30 minutes.

Cool for about 20 minutes then remove gently from pan and cool completely.

For the frosting, cream butter and cream cheese. Gradually beat in sugar alternately with orange juice, beating until smooth. Stir in orange rind and salt. Beat until creamy and thick.

Smooth frosting appropriately onto layered cake, cut, serve, eat, and savor every bite.