Orange Rolls



Hey Everyone!! K, so if you read my last post, I’ve been in a weird funk of not wanting to post or cook lately. Which is totally not like me, so I’ve been trying to figure out what the problem is. Well, after getting a couple more comments on posts, I’ve figured it out. (Warning: I’m gonna be venting. So if this bugs and you just want to read about the recipe, jump down to the last paragraph before the ingredient list.) So, here is my problem… I started this blog for fun, cause I love to cook, and I wanted to keep basically like an ongoing journal of my progress and recipes I’ve made. Well, then I started getting follower, which was cool and fun, cause I never thought people would want to read what it was I had to say.


In the beginning, I always got positive feedback, BUT lately with the more followers I get, I’ve been starting to get some really rude comments. Part of this problem is, I just need to be thicker skinned, cause I really do take things very personal… but guys come on. You know who you are. Comments like this are not appreciated, “(link to dictionary) It’s VOILA. Not wallah. Using words like that makes you sound like a 12 year old.”


K, I’m just going to add this disclaimer. I’m not an English major. Nor did I like English as a subject much, so I do the best with what I got. If this bothers you, sorry. This is just me, and no one is making you read my posts. Don’t get me wrong, I love having the followers. And I appreciate all of the support so much cause I really love meeting you all and hearing from you, but as of right now, I have my blog where anyone can comment. Both anonymous or with your e-mail address. Cause, I really don’t want to discourage people from commenting. I love hearing from most of you with your questions and feedback on the recipes. But if people don’t stop using the anonymity as a mask to be completely uncalled for, I’ll be changing that.


And all I’m gonna say is, Everyone please be courteous. I am a person. I have feelings, and it’s my blog. I don’t need a thousand people telling me how they think I should run things. Really, it’s sucking all the fun out of it for me. I have tried to lay out everything so that it is as convenient to everyone as possible, but it’s still just a blog I have thrown together, and I am a complete computer idiot. So cut me some slack, please.


Now that I feel like I have unintentionally scolded somebody :/ lets move on to funner, happier things. Like these rolls!! Yumminess! Love these. I’ve been in a bread baking mood, and I love oranges. So when I saw this recipe in my Cooking Light cookbook, it was calling my name. Oh my heck!! So addicting (you have been warned). I had 3 all by myself. Ok, fine! It was more like 5 or 6, but who’s counting (ahem). Anyways, they are amazing. Enjoy 🙂


P.S. I have no clue why this post is so spaced out? So sorry if this bugs. I can’t figure out how to fix it.


Printable Recipe


Orange Rolls
Dough
1 package dry yeast (about 2 1/4 teaspoons)
1/2 cup warm water (100 to 110 degrees F)
1 cup sugar, divided
1/2 cup reduced fat sour cream
2 tablespoons butter, softened
1 teaspoon salt
1 large egg, lightly beaten
15.75 ounces all-purpose flour (about 3 1/2 cups), divided
Cooking spray
2 tablespoons butter, melted
2 tablespoons grated orange rind


Glaze
3/4 cup sugar
1/4 cup butter
2 tablespoons fresh orange juice
1/2 cup reduced-fat sour cream



To Prepare dough, dissolve yeast in warm water in a small bowl; let stand 5 minutes.



In a large mixing bowl add 1/4 cup sugar, 1/2 cup sour cream, 2 tablespoons softened butter, salt, egg, and yeast mixture.



Beat with a mixer at medium speed until smooth.



Weigh or lightly spoon flour into dry measuring cups; level with a knife. Add 9 ounces flour (about 2 cups to yeast mixture.



Beat until smooth.



Add 4.5 ounces flour (about 1 cup) to yeast mixture. Stirring until a soft dough forms. Turn dough out onto a floured surface.



Knead until smooth and elastic (about 10 minutes); add enough of remaining flour, 1 tablespoon at a time, to prevent dough from sticking to hands (dough will feel sticky).



Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85 degrees F), free from drafts, 1 hour and 15 minutes or until doubled in size. (Gently press two fingers into dough. If indentation remains, dough has risen enough.)



Punch dough down; cover and let rest 5 minutes. Divide dough in half. Working with 1 portion at a time (cover remaining dough to prevent drying), roll each portion or dough into a 12-inch circle on a floured surface. Brush surface of each circle with 1 tablespoon melted butter. Combine 3/4 cup sugar and rind. Sprinkle half of sugar mixture over each circle.



Cut each circle into 12 wedges. Roll up each wedge tightly, beginning at wide end.



Place rolls, point sides down, in a 13 x 9-inch baking pan coated with cooking spray. Cover and let rise 25 minutes or until doubled in size.


Preheat oven to 350 degrees F.


Uncover dough. Bake at 350 degrees F for 25 minutes or until golden brown.



While rolls bake, prepare glaze. Combine 3/4 cup sugar, 1/4 cup butter, and orange juice in a small saucepan; bring to a boil over medium heat. Cook 3 minutes or until sugar dissolves, stirring occasionally. Remove from heat; cool slightly.



Stir in 1/2 cup sour cream. Drizzle glaze over warm rolls; let stand 20 minutes before serving. Yield: 2 dozen.


Recipe from Cooking Light Comfort Food.


Printable Recipe

Orange Rolls

Dough
1 package dry yeast (about 2 1/4 teaspoons)
1/2 cup warm water (100 to 110 degrees F)
1 cup sugar, divided
1/2 cup reduced fat sour cream
2 tablespoons butter, softened
1 teaspoon salt

1 large egg, lightly beaten

15.75 ounces all-purpose flour (about 3 1/2 cups), divided
Cooking spray
2 tablespoons butter, melted
2 tablespoons grated orange rind
Glaze
3/4 cup sugar
1/4 cup butter
2 tablespoons fresh orange juice
1/2 cup reduced-fat sour cream
To Prepare dough, dissolve yeast in warm water in a small bowl; let stand 5 minutes. In a large mixing bowl add 1/4 cup sugar, 1/2 cup sour cream, 2 tablespoons softened butter, salt, egg, and yeast mixture. Beat with a mixer at medium speed until smooth. Weigh or lightly spoon flour into dry measuring cups; level with a knife. Add 9 ounces flour (about 2 cups to yeast mixture; beat until smooth. Add 4.5 ounces flour (about 1 cup) to yeast mixture, stirring until a soft dough forms. Turn dough out onto a floured surface. Knead until smooth and elastic (about 10 minutes); add enough of remaining flour, 1 tablespoon at a time, to prevent dough from sticking to hands (dough will feel sticky).
Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85 degrees F), free from drafts, 1 hour and 15 minutes or until doubled in size. (Gently press two fingers into dough. If indentation remains, dough has risen enough.)
Punch dough down; cover and let rest 5 minutes. Divide dough in half. Working with 1 portion at a time (cover remaining dough to prevent drying), roll each portion or dough into a 12-inch circle on a floured surface. Brush surface of each circle with 1 tablespoon melted butter. Combine 3/4 cup sugar and rind. Sprinkle half of sugar mixture over each circle. Cut each circle into 12 wedges. Roll up each wedge tightly, beginning at wide end. Place rolls, point sides down, in a 13 x 9-inch baking pan coated with cooking spray. Cover and let rise 25 minutes or until doubled in size.
Preheat oven to 350 degrees F.
Uncover dough. Bake at 350 degrees F for 25 minutes or until golden brown.
While rolls bake, prepare glaze. Combine 3/4 cup sugar, 1/4 cup butter, and orange juice in a small saucepan; bring to a boil over medium heat. Cook 3 minutes or until sugar dissolves, stirring occasionally. Remove from heat; cool slightly. Stir in 1/2 cup sour cream. Drizzle glaze over warm rolls; let stand 20 minutes before serving. Yield: 2 dozen.
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41 responses

  1. Hi there! I just read your last post and really want to let you know that I LOVE your blog and you should really not take any bad comment personal. It's the Internet after all, people don't always know what they're writing and that it could hurt someone. Anyhow, I am a full-time ESL teacher in Quebec, Canada, and I love cooking but I had lost interest in making the same recipes over and over again. That's when I discovered your blog. It is really inspiring, and I hope you keep updating it. Thanks for making me enjoy cooking again!

  2. I'm new, and I love your blog and recipes. If people are offended by the spelling, they can just look at the pictures. Honestly, some people spread misery like manure! Carry on…you are appreciated!

  3. I'm glad that you spoke up. People need to realize that most blogs are not started to please anyone but the writer. If the are setup by professional journalists than that's a whole other story! I totally agree with your comment "…no one is making you read read my posts." You're right… if someone doesn't like something, then don't read it anymore! Some people just are not happy people and can not stand it when someone else is happy.Please keep sharing. You're doing fine and poo-poo on the haters!

  4. I totally understand you getting your feelings hurt by rude comments. People need to just be nice! I wanted to comment today because this recipe sounds a lot like one my Mom always made at Easter time. She would roll them in long "snakes" then fold in half and give it a twist. The ends became bunny ears and the loop at the bottom was the bottom of the bunny. Then we added a little piece of dough right in the middle of the loop as a tail. Does that make sense? I just remember loving the light orange flavor from the glaze and a little orange zest in the dough! Thanks for the reminder of my Mom! And, keep your chin up! I love your recipes and format!

  5. I just started following your blog because I started one just like you for a lot of the same reasons. Let the haters be damned. If you can figure out how to do it – monitor your comments for publishing. Maybe it'll give you a little bit of satisfaction to delete the negative comments you may get to keep your blog an upbeat, super tasty and satisfactory site! Love following you because your posts are inspiring, and well, yummy! Chin up!

  6. I was thinking that maybe you feeling 'down' was because you have been having so much fun lately – with the relay running and the trip to The Price is Right. I tend to get 'down' after I have had lots going on and then I have nothing big to look forward to or to train for. I was an emotional wreck for a while after running a marathon. Anyway, having rambled on what I really want to say is that I love your blog and your recipes. Always yummy and Pinterest worthy! Thank you for sharing!

  7. Those kind of people that leave rude comments are what we call "right-doers". It doesn't matter what you say they'll correct you, one-up you or shame you. They hide behind the cloak they call "honesty". Somehow they think, especially on the internet, they have a right to do it to perfect strangers. We in the south have a standard comeback for these kinds of things – "Well bless your heart". Give them that and move on.:)

  8. "(link to dictionary) It's VIOLA. Not wallah. Using words like that makes you sound like a 12 year old."LOL–whoever wrote that didn't get it right himself!! "Viola" is a musical instrument. "Voila" is the French word for "There it is!" Too funny.Love the recipes, especially the cupcakes!

  9. I've been known to point out spelling or grammatical errors on blogs, but always in the nicest of ways and always in a private email. It must be difficult to read those critical comments. Even if you could delete them (which I'm thinking you do), it's after the fact. Please stay with us and I hope that, in spite of all the hateful comments, you continue to love and find pleasure in writing this wonderful blog.

  10. I Love your recipes and may need to follow your blog. I am thin skinned and at my age (51)…. That won't change. This is my opinion only … If you have nothing nice to say, keep yore mouth closed. Also, if you don't like what you're reading or following walk away.I won't say ignore it or don't let it bother you because I would be too.There are I am sure many more positive followers … VIOLA!!!Shari

  11. I am so sorry you have to experience this!! I have been following your blog for some time now and I love your recipes. Please don't stop!! Those haters have their own problems in their lives and have nothing better to do than pick on others. Don't let them bully you!! Sending you love and support!

  12. Not a follower – just saw one of your recipes on Pinterest… You have a nice website and interesting recipes. Keep doing what you're doing and ignore the snarky people. You don't deserve that.

  13. I'm a first timer to your blog. I found this on Pinterest and I was wondering if you have ever made them as cinnamon rolls instead? I'm curious if it works as well as the orange. They look absolutely divine!!!! I'm going to have to try them! Also, thanks for spreading your talent!! Sorry people are jerks sometimes!! Keep it up!

  14. Well, welcome to my blog 🙂 And about your question, I have never made these as cinnamon rolls, but would imagine that they would work out just as good. You're just rolling them a different way, so I would say yes. Sorry I know that's not much help. But let me know if you try it and it turns out well.

  15. This recipe sound FABULOUS! I can't wait to try it. Thanks for sharing and please don't let the stinkers grind you down! So many love your blog! Anonymous Sue 🙂

  16. That is really sad to me that folks have nothing better to do than to belittle others in their spare time. Gosh, folks – get a grip! I for one, am truly thankful for your lovely blog and enjoy not only the yummy recipes, but your lovely photos as well. Am I a grammar-geek? Yes. Am I an imperfect human being known to make grammar mistakes? Double-yes. So I keep my comments to myself, thank you very much 😉

  17. Yep, I'm sure it would work. They might be a little flakier, and might get soggy after sitting in the glaze for a while, but I'm sure they would work almost just as good.

  18. Ignore all the hate! I came upon your blog TODAY and I've found my happy place now! I love all of the creativity you put into your work! Your family must love all the effort you put into your work! I hope that when I have my own family, I can make delicious happy for like you do for yours! I love this website and I'll continue getting inspired by your food! THANK YOU!!

  19. Thank you for your blog. I love your recipes! I just tried the Orange Rolls. Unfortunately, 25 minutes at 350 was to long in my oven:(. The sugar melted and ran out burning the bottom of the rolls. I got distracted and didn't check on them! Live and learn. Next time I will set a timer for 18 minutes. Also, I added 1/2 teaspoon of cinnamon to the sugar and zest. The ones I could salvage had a great flavor combination.

  20. I've visitied your blog a few times to check out your awesome recipes! The pictures are great! I don't understand why people always feel the need to be rude… it's just an unattractive quality! I'm 27 and I am super thin skinned! I also read a letter from my boss a few years back and she was explaining how to fill in for her while she was out of the office one day. At the end of the letter she said "and Viola'" I just thought she was in a hurry and forgot to finish telling me something about someone named Viola. Sooo…. I waited all day to meet with Viola. Next day, I told her Viola never showed up. Needless to say, that was the day I learned the word Viola'! And it's not like I'm a high-school drop out, either. I'm a scientist, I'm in the middle of a masters degree in molecular cell biology! So you nay-sayers just hush! If she wanted her blog proof-read… she probably would have asked! Keep on cookin'!

  21. I hope you can help me out. I am looking for an apricot pastry recipe. Although I have purchased the pastry at the local Sam's club and initially liked them, previous attempts at eating them did not please the palate. While the filling was good, the pastry was void of any sort of flavor, or tasted like it had a ton or baking soda in them. It is a square shaped pastry with apricot filling in the center, two of the four corners are folded over the middle of the filling, then sprinkled with large gained sugar. I would love to have the recipe or a similar one that I can make for my father and me to enjoy.I was looking for the apricot pastry recipe and got side-tracked by looking for orange rolls recipes. I saw your recipe and was excited when I saw the way you make the icing for the orange rolls. A lot of the recipes have too sweet an icing, using confectioners sugar. I can't wait to make your recipe and try it out!

  22. i know i'm jumping in late on your post about negative comments from people, but i just want you to know i love your blog and all your recipes! how great is it to pick up amazing recipes that someone else has already tried out???? sweet, for me! thanks!you have a wonderful blog (i'm addicted to it ;-)!), and i look forward to looking through it every day when i get home from work. your notes, honest and compassionate, make me feel like i'm a part of YOUR life. i like to hear how about what you're doing, thinking and experiencing in your life.as far as the "perfect" people who feel they need to edit YOUR blog, i can only suggest maybe they ought to start one of their own. karma can be a real b**ch!!!

  23. Hi, I recently found your blog and just read this post. I know it's kind of late but wanted you to know that I really enjoy your writing and absolutely love your blog. I'm sorry people have to be so negative and rude. Please keep writing!

  24. Do NOT forget….people who have nothing better to do than tell you what you're doing wrong on YOUR OWN PAGE are not capable of managing their own lives so they need to tell everyone else how to live theirs. Those people are mostly anal retentive and you should thank them for their time, tell them to stop reading your blog if it bothers them, and move on to better things 🙂 What you're doing is awesome, don't let anyone ruin it for you….and thank you for the recipes and your much appreciated time 😀

  25. Hiya!Wait…am I going to get called out for improper English? Hahahaha! I talk that way because its fun. I am looking forward to making your yummy-sounding Orange Rolls. I think its a great twist on the everyday hum drum. As far as the negativity you get…have you noticed its a trend. People seem to want to do NOTHING BUT cut other people down, for the way they look, how they dress or talk…its like people have thrown out the rules of life and being happy. I try to remember this one thing: How people treat you is their Karma…how you react is yours! There is always going to be the rotten apple in the bunch trying to spoil it for the rest of us good eggs. Carry on!

  26. I just found your blog today. And I love it!!! I've been searching through your recipes and as soon as I can put the iPad down 😉 the cinnamon pancakes will be what's for breakfast! Thank you for sharing all your fabulous recipes.

  27. Try to remember that those of us who have issues with spelling and bad grammar, and yes, I admit, I am one of them, need to take a good look in the mirror and see our own flaws and weaknesses because we all have them. I agree with you completely that they don't need to be rude about it. If your spelling isn't 100%, so what? Your recipes are out of this world. We all have our talents. My brother is an artist, an amazing artist, and I can't draw or paint or carve or do any of the things he can do with even a fraction of that talent but I have my own talents and strengths and he thinks I'm amazing. I, too, take things very personally and my feelings are often hurt so I sympathize with you. Just keep doing what you do. If it bothers anyone it is their issue, not yours. No need for anonymity….Patti Dekker

  28. I’m seeing/reading this from pinterest. I liked the way they sounded (and looked) and decided to give them a closer look before pinning them. Wasn’t sure where to post them at first (desserts? breakfast? Yum they sound and look so good.
    That being said I just want to say…Good for you for standing up for yourself. I’m so tired of people using the internet as a tool to bully people. It really annoys me to see people commenting on a post just to make themselves feel good or right about something, like correcting others speech for instance. And I’m going to remember this post for the day I finally start m own blog. One of the reasons I haven’t done it yet is for the very reasons that have upset you and are speaking out about here.
    We shouldn’t have to worry about being put down for expressing ourselves. It’s a shame there are so many out there that feel happier only after they’ve made someone else feel miserable.
    Good luck, keep it up, and have a great day!! 😀

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