Simply Deliteful: Sweet Orange Rolls

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If you're looking for the perfect sweet rolls for your Easter brunch menu, we've got it! Alice Bolen, author of “Simply De-Lite-ful,” stopped by to share one of her family’s favorite spring recipes.

Delectable Orange Rolls

Perfect for an Easter Brunch, these abound with sweet citrus flavor that tastes like spring!

  • 2 teaspoons sugar
  • 1/2 cup warm water
  • 2 Tablespoons yeast
  • 1/2 cup sugar
  • 1/4 cup butter substitute, very soft or melted
  • 1 Tablespoon salt
  • 1/2 cup powdered milk
  • 1 cup egg substitute or 8 egg whites
  • 1 1/2 cups warm water
  • 6 - 7 cups flour (all purpose or bread flour)
  • 2 tablespoons of butter substitute, divided
  • 1 1/4 cups sugar
  • 1 Tablespoon orange zest

Glaze: (This enough for all rolls.)

  • 2 cups powdered sugar
  • 3 Tablespoons + 1 teaspoon orange juice
  • 2 teaspoon vanilla
  • 1 teaspoon almond extract (optional)
  • 1 Tablespoon orange zest


Mix all together in a small bowl till smooth. Set aside.

Mix 2 teaspoons sugar, 1/2 cup warm water, and yeast in bowl. Stir and set aside for about 5 m minutes or until the mixture begins to foam.

Meanwhile, in a mixer bowl, combine sugar, butter substitute, salt and egg substitute. Beat to mix well. Add 1 1/2 cups warm water and 3 cups flour and mix well. Add proofed yeast mixture and remaining flour. I add the remaining flour with 2 cups, mix to assess the thickness of the dough and then add the remaining cup or cups till you have a soft, sticky dough (not runny.) The least amount of flour and kneading will make a more tender roll. Cover and let rises in a warm pace until double in bulk.

Mix sugar and orange zest together and divide in half.

Stir the air out of the dough and empty onto a well floured surface. Divide the dough in half and roll each piece into a rectangle about 9X11 inches. Spread each rectangle with 1 Tablespoon butter and sprinkle half the sugar mixture evenly on the top. Roll the dough tightly into a log from the long side and pinch the seam shut Repeat these steps with the remaining rectangle. Place in a well-sprayed baking pan sos that the pieces almost touch. Place baking pans in a warm place to rise again till double in bulk.Bake in a preheated 350 degree oven and bake about 20 minutes or until lightly browned on top and in between the individual rolls. Cool for 10-15 minutes and spoon glaze over all.

This recipe makes about 20-22 rolls. I use a couple of 9-10 inch round cake pans, or a 9x13 and a smaller rectangle or cake. It depends on how you’re going to serve them.