Santa Clause came last night. Along with some beautifully wrapped presents, he also brought some yummy Orange Marmalade Rolls. Mrs. Clause must have been busy! I am enjoying the rolls this morning with some coffee waiting for the Officer to wake so we can see what is in those presents. Bosco, my dog, enjoyed a bit too as he snatched it off my plate while I was in the kitchen. Oh well, it is Christmas!
The Orange Marmalade Rolls are perfect during the holidays. When I saw them on The Pioneer Woman’s site, I just couldn’t resist. There are a couple of people in my family that love orange and so these were the perfect breakfast while some of them were here for a visit this week. They are delectable and super moist. The rind in orange marmalade adds a really great texture. Next time I might add pecan pieces when I spread on the marmalade although they are fantastic just how they are. These are probably the most moist rolls I have made. If you still have guests in this weekend, or even if you don’t, these rolls are worth the effort. They received high praises from all that indulged. Merry Christmas to you! I hope you have a moment to relax and enjoy this wonderful day!
Orange Marmalade Rolls
- adapted from The Pioneer Woman
makes about 18 medium rolls
- 1 quart whole milk
- 1 cup vegetable oil
- 1 cup sugar
- 2 packages active dry yeast
- 9 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 3/4 tablespoon salt
- 16 tablespoons sweet orange marmalade
- 3/4 cup melted butter
- 2 cup brown sugar
- 1 teaspoon Kosher salt
- 2 pounds powdered sugar
- 6 tablespoons melted butter
- 1/2 cup milk
- 3/4 cup orange juice
- dash of salt
make the rolls
Mix the milk, vegetable oil and sugar in a saucepan over medium to high heat. Heat until just before boiling. Remove from heat and let cool for 1 hour until the mixture is warm. Transfer the mixture to a large mixing bowl. Add the active dry yeast and let it sit for a few minutes. In increments, mix in 8 cups of flour. Cover and let the dough rise for 1 hour.
Mix 1 cup of flour, baking powder, baking soda and salt. Mix with risen dough. If desired, cover dough and refrigerate until you are ready to make the rolls.
Butter two 9-inch pans. Preheat oven to 375 degrees.
Divide the dough in two. On a large, floured surface, begin to roll out half the dough in a long rectangle. Dough should be rolled out about 1/4 inch thick. Then, leaving about 1/2 inch on the edge, spread half of the marmalade on the dough. Using a brush, add half the butter. Then sprinkle the dough with half the brown sugar. You could also add pecan pieces at this point.
Begin to roll the dough toward you on the long side in a long cylinder shape. Roll tightly, tucking the dough as you go. Once the dough is rolled, cut it in rolls about 1-inch thick. Place in a buttered pan leaving room for the rolls to expand. Repeat with the other half of the dough. Let the rolls rise for 30 minutes. Sometimes I put them under a lamp to help them along. Bake the rolls for 20-24 minutes until they are golden.
make the glaze
Make the glaze by mixing all of the ingredients. The glaze won’t have a strong orange flavor but it will be a bit sweet.
Once the rolls are done baking. Let them sit for 2-3 minutes. Then add the glaze to the tops of the rolls.