This Orange Rolls recipe is a sponsored campaign on behalf of Halos. All thoughts and opinions are my own.
My grandmother makes a lot of delicious sweets that I love. Don’t ask me to chose just one – they’re all my favorite. But at Christmas each year she puts together a plate (well, sometimes large box) filled with my most favorite treats.
Each year her food care packages include orange sweet rolls and they’re something I greatly look forward to. Sweet and sticky, I always reach for them first. I decided that since I love them so much, I might as well learn to make them myself so I could share them with others.
One thing about recipes that come handed down from my Gram is that there’s a lot of trial and error involved for those who haven’t made them before. She doesn’t really follow a recipe; she reaches for a pinch of this and a splash of that. She can’t even tell you how long to cook or bake something, her reply is always “It’s done when it’s done.”
Fortunately I’ve stood at her side and baked with her more times than I can count, so I had a pretty good feel for the orange rolls recipe. And as I went along, I made notes so that I could share her recipe with you all. I hope you love them as much as I do.
Mandarin Orange Rolls Recipe
- For Rolls:
- 1 pkg. active dry yeast
- ⅓ C + 1 tsp sugar
- 1¼ C + ¼ C warm (not hot) water
- ½ C butter, melted and cooled
- 1 C milk, slightly warmed
- 2 eggs, beaten and room temperature
- 1¼ tsp. salt
- 6 C all-purpose flour
- For "Filling":
- ¾ C sugar
- 2 T grated Mandarin orange zest
- For Glaze:
- ¾ C sugar
- 2 T Mandarin orange juice
- ¼ C butter, melted
- ½ C sour cream
- Place 1 teaspoon sugar, 1 packet of yeast, and ¼ cup warm (not hot) water in the bowl of a stand mixer and allow to sit for 5-10 minutes.
- After 5-10 minutes, add remaining ⅓ cup sugar, 1/c cup melted and cooled butter, 1 cup slightly warmed milk, eggs, salt, 3 cups of flour and remaining 1¼ cups of warm (not hot) water to the yeast mixture.
- With the dough hook attached, blend the mixture on low speed for 30 seconds, until combined.
- Add remaining flour and mix on low (2-3 setting) for 5 minutes, or until dough is smooth and elastic. Dough will still be a bit sticky.
- Pour a small amount of vegetable oil over dough; turn to coat.
- Place bowl in a warm area and allow dough to rise for an hour, or until doubled.
- Punch down dough and roll out into a oblong or rectangular shape (I roll it out onto a rimmed baking sheet to make it easy and to contain the "filling". It will take at least 2 baking sheets for all the dough).
- Make the "filling": mix ¾ cup of sugar with 2 tablespoons of grated Mandarin orange zest (about two small Mandarin oranges). Spread sugar/zest mixture over dough.
- Cut dough into thin pie wedges. Roll up from the wide end to the short end, like you were making crescent rolls.
- Place rolls on baking sheets and let rise 45 minutes, or until doubled.
- Preheat oven to 375. Place baking sheets in oven and bake rolls 4 minutes.
- Rotate baking sheets and swap rack positions, and bake an additional 5 minutes.
- Meanwhile make the glaze.
- Melt the butter in a saucepan. Increase heat to medium and add sugar, juice, and sour cream.
- Stirring constantly, bring to a boil and cook 3 minutes.
- Immediately pour glaze over hot rolls.
My Gram always used regular oranges with her rolls, but I decided to use some of the Halo Mandarin oranges we had in the refrigerator. They’re so sweet, juicy and fragrant, I knew they’d be perfect. One Halo gives about 1 tablespoon of zest and 1 tablespoon of juice, so you only need two Halos for the recipe.
Bubbles loves them – they’re the perfect size for little hands, and are easy to peel and separate – so we won’t have any leftover, really. But I’ve also decided to hand out a few as gifts when I deliver the rolls. My Dad always told me about receiving an orange in his stocking at Christmas each year, and that they looked forward to that kind of treat.