Orange Rolls

Kathleen Linebaugh Bradley

1 c. shortening (butter Crisco)
3/4 c. sugar
1 T. salt
1 c. boiling water
2 T. yeast dissolved in 1/2 c. warm water
4 eggs
1 c. ice water
7 1/2 - 8 c. good grade flour

Cream together shortening, sugar and salt.  Stir in BOILING water until smooth.  Add dissolved yeast.  Alternate adding flour, eggs and ice water.  Place dough in fridge overnight.  Roll dough into 18 x 24 rectangular shape.  Put butter or margarine on 2/3 dough.  Fold 1/3 unbuttered dough over  buttered dough.  Bring last 3rd over and turn dough around and roll out again.  Fold in fourths.  Fold out side edges to center.  Put water lightly on 1/2 of the dough.  Fold in half.  Cut into four slices. Cut each strip into 12 pieces.. Place in muffin tin with cut layer up.  Let raise for about 3 hours.  Bake at  400 for 10 minutes.

Orange Glaze:

2 c. powdered sugar
2 T. grated orange rind
2 T. orange juice

Blend ingredients  together and place on rolls when hot.

Maryjane's rolls

From the kitchen of Jessica Hazen

This dough can be made several ways.  I also make whole wheat rolls using half whole wheat flour and half all-purpose flour.  The dough also works great for cinnamon rolls or orange rolls.

Ingredients:
1 c. melted butter, plus more for brushing.
2 c. very warm water
2 T. yeast
1 c. + 2 T. sugar (with yeast)
6 beaten eggs
1 1/2 t. salt
9 c. all-purpose flour

Directions:
Melt butter.  Set aside to cool.

Put water, 2 T. sugar and yeast in mixer bowl fitted with dough hook.  Mix and let foam for a few minutes.

Add cooled butter.  Mix.  Add 1 cup sugar and eggs.  Mix.  Add 4 c. flour and salt.  Mix.  Add 4 1/2 c. four (save 1/2 cup flour for rolling out).  Mix.  Dough is wet and sticky.

Pour dough into a large greased bowl and cover with a kitchen towel.

Rise 2-4 hours until double.  (usually 2)

Pour dough out on floured surface.  Divide into four pieces.  Roll each into a 12 inch circle and cut into 12 pie-shaped wedges.  Roll triangle wedges into crescent shape and place on greased cookie sheet with about an inch space in between.  Cover and rise again 1-2 hours.

Bake at 400* for 8-10 minutes, until brown on the bottom.

Brush immediately with melted butter.

If putting in fridge to rise, do 1st rise, then shape into crescent, let sit 1 hour until room temperature.

Amazing Soft Pretzel Rolls

Betsy's favorite rolls, she makes them once a week.

http://www.melskitchencafe.com/2013/10/amazing-
soft-pretzel-rolls.html

Dough: 1 tablespoon instant yeast 2 tablespoons canola or vegetable oil 2 cups warm milk (about 100-110 degrees F) 1 1/2 cups warm water (about 100-110 degrees F) 2 teaspoons salt 6 1/2 - 8 cups unbleached all-purpose flour Water Bath and Extras: 3 quarts water 1 tablespoon sugar 1/4 cup baking soda Coarse salt for sprinkling In the bowl of an electric mixer (or you can do this by hand in a large bowl), stir together the yeast, oil, milk and water. Add the salt and two cups of the flour. Add the rest of the flour gradually until a soft dough is formed and knead for 3-4 minutes. You may not need to use all the flour depending on many different factors (see the note) - add the flour until a soft dough is formed that clears the sides of the bowl. It is similar in texture to bagel dough and should be slightly more stiff and less sticky than, say, roll dough, but definitely still soft and not overfloured. Transfer the dough to a lightly greased bowl, cover it with greased plastic wrap and let it rise until doubled in size (1-2 hours). Portion the dough into 16 pieces and roll each piece of dough into a lovely little round ball. Here's a great tutorial on how to do that quickly and efficiently. Lay out the rolls on lightly greased parchment or a lightly floured counter. Make sure the dough balls won't stick! Let them rest for 15-20 minutes. While the dough rests, bring the water, sugar and baking soda to a boil in a large 5-6 quart saucepan. Working with one piece of dough at a time, carefully take it off the parchment or counter, flip it over in your hand and pinch the bottom to form a little pucker and help the dough form a nice, taut ball. Take care not to deflate the dough; you should pinch just the very edge of the dough. Place 3-4 dough balls in the boiling water and boil for 30 seconds to 1 minute on each side (the longer you boil, the chewier the baked pretzel roll will be). With a spatula, remove the dough from the boiling water and let the excess water drip off into the pan. Place the boiled dough balls onto lined baking sheets (lined with lightly greased parchment or a silpat liner). Preheat the oven to 425 degrees F. Using a very sharp knife or razor, slice 2-3 cuts into the top of each unbaked roll about 1/4-inch deep or so. It's important to use a very sharp blade so that it cuts the dough without deflating it. It's ok if the dough looks wrinkly and kind of funny. It will work itself out during baking. Lightly sprinkle each dough ball with coarse salt. Bake for 20-22 minutes until the rolls are deep golden brown. These rolls definitely taste best the same day they are made; however, lightly warmed in the microwave for a few seconds will do wonders for pretzel rolls 1-2 days old. Number Of Servings:16 pretzel Rolls

Cinnamon Butter

The perfect thing to spear on your homemade rolls this
Easter Sunday!
-Lindsey Parry

Ingredients: 2 sticks softened butter 1- 1 1/2 c powdered sugar 1 c honey 2 t cinnamon Directions: Whip butter in mixer until fluffy. Add other ingredients scrape down the side and whip some more.

Lemon pull aparts

These are the rolls I said I would post from Candace's shower. I used orange instead of lemon (zest and Juice). I also use Terrell's Country Bakery Roll and Scone dough instead of Rhodes.    -Sarajane Luper

These are the rolls I said I would post from Candace's shower. I used orange instead of lemon (zest and Juice). I also use Terrell's Country Bakery Roll and Scone dough instead of Rhodes. Ingredients: 12 Rhodes™ Dinner Rolls, thawed but still cold (leave in fride overnight) zest from 2 whole lemons 1/2 cup sugar 1/4 cup butter, melted Citrus Glaze: 1 cup powdered sugar 1 tablespoon butter, melted 2 tablespoons fresh lemon juice Directions: Mix lemon zest with sugar. Cut rolls in half and place in a 12-inch sprayed deep dish pizza pan or 9x13-inch sprayed baking pan. Drizzle 1/4 cup melted butter over rolls. Sprinkle with lemon zest/sugar mixture, reserving 1/2 of mixture to sprinkle on just before baking. Cover with sprayed plastic wrap. Let rise until double in size. Remove wrap. Sprinkle on remaining mixture. Bake at 350°F 20-25 minutes. Remove immediately from pan and place on cooling rack. Combine glaze ingredients and mix well. Drizzle over pull-aparts.

Terese's Crescent Rolls

Kristy's mom makes the best rolls, and she shared her recipe with me. Makes 24-36, depending on how jumbo you want them.     Jill Dorrough

Terese's Crescent Rolls 2 1/4 c warm milk (warm in microwave) must be warm like a baby's bottle, but not hot. 2/3 c sugar 2 T yeast (If you double recipe do not double yeast) 2 beaten eggs 2 T soft butter 2 t salt 6-7 cups flour Directions: Mix and let stand for 15 minutes 2 1/4 c warm milk (warm in microwave) must be warm like a baby's bottle, but not hot. 2/3 c sugar 2 T yeast (If you double recipe do not double yeast) Add and mix: 2 beaten eggs 2 T soft butter 2 t salt Mix and add one cup at a time 6-7 cups of flour, until dough comes away from the sides of the bowl and clings to dough hook Knead 5 minutes in the mixer. Put dough into a greased large bowl. Raise until double in size and then punch down. Raise again until double in size and then punch down. Remove dough from bowl and place on floured surface. Cut into 3 equal pieces. Roll each piece into a large circle. Work on a floured surface and flour your rolling pin. Cut like a pizza into 8 triangles with a pizza cutter (for smaller rolls cut into 12 triangles); dough will be quite thin. Roll each triangle starting with the large end. Bend slightly to shape into a rescent. Make sure the end of the triangle is tucked under roll. Raise again for about 40 minutes. Bake on greased sheets at 375 for an about 12 minutes, until golden (not dark) brown. Let the rolls cool and then turn them over so that the bottoms don't get soggy; or

Refrigerator Rolls

This recipe comes from a friend of Kristin's in a cookbook she has - I don't have the cookbook - so here it is!
Melissa Chandler

1 1/2 T. yeast 2 c. warm water 1/2 c. sugar 1/2 c. melted butter or shortening 2 t. salt 2 eggs, well beaten 6 c. flour Directions: Dissolve yeast in water. Add sugar, butter, salt, and eggs. Beat in flour until well blended. (Unless you use instant yeast, then you can just throw all the ingredients in a bowl and stir.) You can use a mixer or wooden spoon. Refrigerate overnight. Roll out and cut 2-4 hours before baking. Let rise. Bake at 350 for 15 minutes.

Betsy's Rolls

My mom makes great rolls. She kept telling me it was just Louise's recipe from the Patchwork junior league cookbook. But, when I would be making them and having her help me I noticed she made a ton of alterations to the recipe. So here is the way my mom makes them, in detail so I don't have to call her so much.

This makes enough for my family to have 2 nights of rolls and a breakfast of cinnamon rolls. Once they are rolled out and on the pan, I just cover with foil and freeze whatever we aren't going to eat that day. Courtney Dana

2 packets yeast 1 Tbsp sugar Warm water to dissolve yeast 1 cup milk 1/2 butter or margarine, melted (I use butter) - the original recipe calls for oil 1/2 cup sugar 3 eggs 1 tsp salt approx. 5-6 cups flour Directions: Step 1: Put yeast and sugar in a large plastic cup (I doubt the cup needs to be plastic this is just how she does it), cover with warm water and stir with a fork. Set aside. Step 2: Put milk in a glass container and microwave for 2 minutes or you can scald it on the stovetop in a small pan. After scalding the milk, put the stick of butter in the container of milk. This melts the butter while also bringing the temperature of the milk down so it won't cook the eggs. Set aside. Step 3: In a mixer, combine the sugar, eggs and salt. Step 4: Add the yeast mixture and the milk/butter mixture to the mixer and mix everything together. Step 5: Add the flour 2 cups at a time. Mix well after each addition. Once all the flour is added, mix for at least 4 or 5 minutes. When I asked my mom how much flour she used, her only directions were ''it's more than the recipe says'' (Louise says 4-5 cups, sifted). She makes these so often that she just knows when the dough is the right consistency. I'm not that good so I started at 4 cups and then added flour 1/4 cup at time until I decided that 5 3/4 cup is right for New Jersey. We don't sift either. The dough should pull away from the side of the mixer. If you have too little flour, the rolls won't hold their shape. If you have too much flour, they are too dry. My mom instructed that if I added too much flour, I could add another egg. Step 6: Leave in mixer, cover and let raise for about an hour. Step 7: Run the mixer (I do this on the lowest setting) for a few revolutions. This is supposed to make the dough finer. Step 8: Roll out the dough on a floured surface. The first time I made these, I spread butter on the top of the dough. I was planning to make part of the dough into cinnamon rolls and got ahead of myself. I like the extra butter so I still do it that way. My mom does not (unless she is making cinnamon rolls). Step 9: Form rolls into desired shape. My mom usually does knots so I do too. Using a sharp knife, slice the dough into strips (approx 3/4 inch wide) and then cut the strip into 3 or 4 smaller sections. Tie each piece in a knot and tuck the ends under the roll. Place formed rolls on a greased pan. Step 10: Let rolls raise another hour or so. Step 11: Bake at 350 degrees until light brown - maybe 10 minutes or so.

Potato Refrigerator Dough

This is great for making rolls ahead of time. The dough needs to refrigeragte at least 8 hours and can be in the fridge up to 5 days. It's good dough, too! I get complements on the rolls when I serve them.
Rebecca Dorrough

1 package active dry yeast 1 1/2 cups warm water (105 to 115 degrees) 2/3 cup sugar 1 1/2 teaspoons salt 2/3 cup shortening 2 eggs 1 cup lukewarm mashed potatoes 7 to 7 1/2 cups all-purpose flour Directions: Dissolve yeast in warm water in large mixing bowl. Stir in sugar, salt, shortening, eggs, potatoes and 4 cups of the flour. Beat until smooth. Mix in enough remaining flour to make dough easy to handle. Turn dough onto lightly floured surface; knead until smooth and elastic, about 5 minutes. Place in greased bowl; turn greased side up. Cover bowl tightly; refrigerate at least 8 hours but no longer than 5 days. Punch down dough. Shape into rolls. Let rise until double. Heat oven to 400 degrees. Bake until golden brown, 13 to 15 minutes. Number Of Servings:Approx. 3 dozen rolls

Cheesy Garlic Bread Swirls

Buttery, cheesy deliciousness!   Sarah Stephenson

Dough: 1 tablespoon yeast 1 1/2 cups warm wter 1 1/2 tablespoons sugar 1 teaspoon salt 3 tablespoons vegetable oil 1 egg, separated 4-5 1/2 cups flour, divided 2 tablespoons cold water Bread swirls: 1/2 cup real butter, don't substitute! 1/2 cup powdered Parmesan cheese 2 teaspoons kosher salt 2 tablespoons garlic powder 2 teaspoons oregano 2 teaspoons basil] 2 teaspoons marjoram (don't skip!) 2 teaspoons parsley 1 1/2 cups shredded mozzarella cheese Dough: 1. Combine yeast, water, and sugar in large mixing bowl and allow to stand 10 minutes or until bubbly 2. Add salt, oil, and egg yolk and combine. Add 3 cups flour and mix well until combined. Add enough remaining flour to make a ssoft dough that barely sticks to your finger. Knead, either by hand or in mixer for another 2-3 minutes. Cover and allow to rise for 1 hour. Bread swirls: 1. While dough is rising, combine all the bread swirl ingredients except for the mozzarella cheese. Set aside. 2. When dough has risen, roll the dough into an 18x6-inch rectangle on a work surface lightly sprayed with nonstick cooking spray or sprinkled with flour. Smear garlic butter over the entire surface of the dough and then sprinkle with cheese. 3. Roll up the dough jelly-roll style and then use dental floss to cut it into 12 equal slices. Place each slice in a muffin tin cup that has been sprayed with cooking spray. Cover with a clean cloth. Preheat over to 350 degrees F. and allow rolls to rise while the oven is heating. 4. When the oven is ready, bake for 18-22 minutes. Be sure to keep a close eye on these during the last 10 minutes or so--once you notice the cheese getting brown, place a sheet of aluminium foil over the rolls (you don't need to press if town, just lay it on top). This will keep the cheese from burning.