These orange rolls are the best I’ve ever had! The rolls are super soft and fluffy and that orange glaze over the top is to die for!
These are fantastic. We really do love them. They are light and fluffy, fresh and easy. Plus, you can put the glaze on them and then your kids, family and friends will think you are the coolest person ever for serving the ultimate roll at dinner You’re welcome!
This roll recipe is actually our famous potato roll recipe (see the link under the recipe) that someone gave us years ago, but we switched it up a little by turning them into orange rolls. The recipe is actually quite easy to make. You just scald the milk to make a fluffier roll and while I don’t understand the science of it I can tell you that we have experimented a lot, and the rolls made with scalded milk (which is just heated milk, never boiled) are always lighter, fluffier and tastier.
Add the potato flakes, butter etc, and cool to luke warm and mix in the remaining ingredients per the instructions. Let them rise, roll out the dough, butter half, fold it over and press to seal. The next part is up to you. You could make crescent roll shaped rolls but I prefer to tie them in knots and tuck the tails under. They just look prettier in my opinion. And they get so big and fluffy everyone can’t wait to dig in.
We had these babies for our Sunday dinner and I couldn’t stop picking in them the rest of the evening. I think you guys will love them too. So, switch things up and instead of making a basic roll recipe try out these orange rolls! I promise you wont regret it.
Orange Rolls Recipe
- ¾ Cup Sugar
- ¾ Cup Butter or shortening, plus extra for buttering the dough, about ⅓ cup extra butter
- 3 Cups Scalded Milk * see note
- 1 Cup Potato Flakes
- 1 Tb Salt
- 4 Eggs
- 1 Tablespoon SAF Instant Yeast or 2 Tablespoons Fleishmans yeast (we use fleishman)
- 7 Cups Flour
- Zest of 1 large Orange
- 2 Cups Powdered Sugar
- 2 Teaspoons Orange Zest
- 4 Tablespoons Orange Juice
- 2 Tablespoons Butter, softened
- Pinch of salt
- Mix the sugar, butter or shortening, scalded milk, potato flakes, and salt until lukewarm. Add the yeast and let sit for 1 minute and then whisk in the eggs and zest
- Add 6 cups of the flour and stir until the dough has come together, but is still soft, you may need to add an extra ½ cup, but reserve the last ½ cup for heavily flouring the counter and dough when it’s time to roll them out. This is not like a bread dough. It is a slightly sticky dough.
- Let dough rise for one hour. Push down and divide dough into 3 parts.
- Flour your counter and the top of the dough. Roll out to ½” thick and butter ½ of dough. Fold the dough over and cut into 1″ wide strips.
- Tie into knots and place on cookie sheet. Let rise for 1-2 hours more.
- Bake at 350 until golden brown, (14-20 min)
- Mix together, all of the ingredients until a thicker glaze forms.
- Once rolls have cooled slightly glaze them!
The BEST Potato Rolls
These are the best rolls you’ll ever make. Soft, fluffy and completely no knead.