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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!
Can You Freeze Orange Sweet Rolls?
You can freeze the rolls, baked but unfrosted.
Later, you can thaw them out, warm them for just a few minutes in the oven, and ice them while warm.
OR you can freeze the rolls completely iced and finished.
Just allow them to cool, then cover with plastic wrap and foil.
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.
Are Orange Rolls Dessert?
These orange sweet rolls are a great breakfast, roll to eat with dinner, or dessert.
What is the Difference Between Instant Yeast and Active Dry Yeast?
Active dry yeast and instant (or rapid-rise) yeast are the two most common yeasts available to us as home bakers.
The two yeasts can be used interchangeably in recipes, but active dry yeast needs to be dissolved in water before using while instant yeast can be mixed right into the dough.
Orange Rolls
Orange Rolls
Ingredients
Potato Rolls
Glaze
- 2 Tablespoons Butter, softened
- 2 Cups Powdered Sugar
- 2 teaspoons Orange Zest
- 4 Tablespoons Orange Juice
- Pinch Zalt
Instructions
Potato Rolls
- Mix the sugar, butter or shortening, scalded milk, potato flakes, and salt until lukewarm.3/4 Cup Sugar, 3/4 Cup Butter or shortening, 3 Cups Scalded Milk * see note, 1 Cup Potato Flakes, 1 Tablespoon Salt
- Add the yeast and let sit for 1 minute and then whisk in the eggs and zest1 Tablespoon SAF Instant Yeast or 2 Tablespoons Fleishmans yeast, 4 Eggs, Zest of 1 large Orange
- 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 1/2 cup, but reserve the last 1/2 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.7 Cups Flour
- 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 1/2″ thick and butter 1/2 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)
Glaze
- Mix together, all of the ingredients until a thicker glaze forms.2 Tablespoons Butter, 2 Cups Powdered Sugar, 2 teaspoons Orange Zest, 4 Tablespoons Orange Juice, Pinch Zalt
- Once rolls have cooled slightly glaze them!
Recipe Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
The BEST Potato Rolls
These are the best rolls you’ll ever make. Soft, fluffy and completely no knead.
Could these be made up to the point of placing the knots on the cookie sheet and then refrigerated overnight and baked in the morning? They sound amazing!
Hi Lin,
Absolutely! Just make sure you cover with saran wrap so the dough doesn’t dry out and give the pan time on the counter to get rid of the chill before baking.
Just curious, in the recipe it lists butter as an ingredient, but in the instructions, it says shortening. Do you use butter or shortening? Thanks!
Also, you don’t say when you add the orange zest for the dough. With the flour I’m guessing?
Sorry about that Charla, it should have read, butter OR shortening and the zest goes in after the eggs. 🙂
I absolutely LOVE orange sweet rolls I’m going to make these rolls this weekend and again for Easter.
YUMM!
Oh yum!!!! I LOVE orange rolls and had totally forgotten about them (if that makes any sense at all….I just haven't made them for a long time). I can't wait to try your recipe!
I love orange rolls! These look amazing, I am going to have to make these. 🙂
I don't know if I love anything more than orange rolls – maybe cinnamon, maybe…
Oh my gosh! I completely {HEART} orange rolls. I HAVE to make these!!! YUMMMM! Congrats on your girl, too! So exciting!
Great recipe! I've never seen the orange zest incorporated into the dough. My mom would use a orange zest, sugar and butter mixture and spread it on the dough like you would the cinnamon for cinnamon rolls. This recipe is a much “lighter” version. I would love to try these!
I can't believe I have never made these. I love them and always think about making them, but haven't done it.
We love orange rolls too!