Whole Grain Orange Rolls Recipe:
In my house… Thanksgiving just isn’t Thanksgiving unless these orange rolls make an appearance at the dinner table. This recipe has been in my family for YEARS … and it continues to keep us coming back for seconds… thirds… fourths… and then when we make enough: for breakfast, lunch & dinner the next day… and the next.
I’m thankful for many things around this time of the year, but I’m always thankful for my aunt who makes these orange rolls without fail and with love every every time… every single year. Definitely a staple and a family favorite. SO….
If you’re in charge of bringing dinner rolls to your Thanksgiving or Christmas dinners… Or if are you’re looking for a sweet roll recipe that’s guaranteed delicious —> here you go! These rolls have a piece of my heart + I promise that your guests will love them.
I have a husband and in-laws now… meaning I’m a big girl (I guess?) – so these rolls are no longer guaranteed at my Thanksgiving feast. We are having Thanksgiving with my in-laws this year, and I’d love to bring these to the party… BUT… my entire home is covered in boxes – and my baking supplies are now tucked away —-> Why? For good reason! California here we come!
Yep, two days post Thanksgiving we’re making the 13 hour road trip Utah —> Bay Area to start a new chapter. I want to get mushy and paint my heart/ feelings all over this recipe post… but I’ll spare you! I just tell you this for 3 reasons:
- I made these orange rolls a week early <— cuz’ I love them + had to make them before we packed away my baking supplies
- Yup.. been eating them all week long + loving it.
- I also made them early so I could share them with you! <— cuz’ I love you! Heaven forbid you miss this opportunity this year! I’m thankful 4 u!
- I’ll be out of the kitchen for a while … BUT … I plan to use this time away from cooking to improve upon the healthy food choices section of this blog <—- check it out, I’m compiling a bunch of educational resources so that YOU (my UH-MAZING readers can learn how to make healthy choices when it comes to what you eat). If there is a topic you’d like to learn more about —-> complete THIS SURVEY, and I’ll do my best to get your Q’s answered!
- Original recipe uses white flour. BUT I strive to use foods that are as close to their original state as possible… so this year I gave them a whirl with 100% whole wheat flour <— cuz’ it’s much less processed + better 4 u.
- The recipe below includes whole wheat flour. I used Bob’s Mill brand. It’s my favorite 100% whole wheat baking flour + the rolls STILL tasted delicious.
- I always encourage utilizing whole food products (such as 100% whole wheat flour). But… it is Thanksgiving. If you decide to live a little and use white flour…. YOLO!
- I wrote a little bitty on whole grain products in my whole grain crepe recipe… if you’d like to learn a little something, check it out!
- This recipe can get a little more MESSY than my others! It’s also a bit more time consuming than most… But.. it makes for great food blogging pics + … the taste/ time is well worth the mess! It is the Holidays after all!
— Hey. I hope your holiday is fabulous! Sending you all my LOVE! –> + yummy orange rolls 🙂
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- 1 heaping tablespoon organic butter + extra to grease a bowl and then to coat the rolls before baking (about 3 Tbs.)
- 1¾ cup organic whole milk
- ¼ cup water
- 1 Tbs. salt
- ⅓ cup organic evaporated cane juice (sugar)
- 1 cup warm water
- 1½ Tbs. yeast
- 7½ cups 100% whole wheat flour
- 1½ cup organic evaporated cane juice (sugar)
- ½ rind of a large orange
- 3 cups organic sifted powdered sugar
- ½ rind of a large orange (rest of the orange rind from the sugar topping)
- Juice from the whole orange
- Melt butter in 1 cup of milk.
- Once melted, add ¾ cup milk and ¼ cup water to cool the mixture and set aside.
- In a large, warm bowl combine 1 Tablespoon of salt, and ⅓ cup sugar in 1 cup warm water. Then add 1 ½ Tablespoons yeast, stir to dissolve, and let sit for 20 minutes.
- Combine the butter and milk with the contents in the large warm bowl (yeast mixture).
- Add 4 cups of flour and stir with a wooden spoon.
- Let it stand approximately 20 minutes until bubbles start forming on surface of mixture.
- Add 3 more cups of flour, stirring with wooden spoon then kneading it on a floured surface (using about ½ cup of flour). While you are kneading the dough, let the bowl sit in the sink in hot water. Wash out the bowl, dry it, then grease the inside of the bowl with butter. Put the dough back in the buttered bowl. Dip your finger in water then wet the rim of the bowl. Place saran wrap tightly over the bowl and put the bowl in a warm place (or oven warmed to about 100 degrees). Let it stand until it rises to twice its size (about 1 hour).
- Punch down the dough and knead again.
- Divide the dough into 3 equal parts. Roll each part into a circle and spread with a thin layer of soft butter.
- Combine with a fork 1 ½ cups sugar and the rind of ½ of a large orange. Divide into 3 equal portions.
- Sprinkle ⅓ of the sugar and orange rind mixture over each of the rounds of rolled out dough topped with butter.
- Cut the circles like you would a pizza, with each slice being about 2-3 inches wide. Roll each slice up like a croissant and place on a parchment paper lined cookie sheet. Let stand in a warm place until the rolls have doubled in size and when you poke the roll with your finger, it leaves a fingerprint.
- Bake the rolls at 400 degrees until golden (about 10-15 minutes).
- Let the rolls stand a few minutes, then use a pastry brush to top with a glaze made with 3 cups of sifted powdered sugar and the other half of the orange rind and juice from the whole orange. If the glaze is too thick, can add a little water.
- Tip: If you're running low on powdered sugar - you can blend cane sugar in your blender or Vitamix to make it powdered <--- also a cleaner sugar option
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