Plenty Sweet Life

Grandma's Recipes One By One!

Orange Rolls (No Knead)

on January 18, 2019

The recipe for today is for Orange Rolls (No Knead), and it comes from one of Grandma’s old church cookbooks. They sounded pretty easy to do, so why not? It is citrus season, after all – the perfect time of year for anything made with oranges. Who knew back then that someday “no knead” bread and rolls would be such a big “thing”?!

Because it’s winter time, I had to share this photo of my mom and her brother with their grandparents (Grandma’s parents), and it looks like they might have a cousin (the little guy) with them. We don’t have a lot of casual photos like this, especially in the winter and OUTSIDE! I wonder if this was a special occasion, or maybe it was a photo of a new car or something. Maybe it was just a shot of them before church, who knows. I love it, though – they all have interesting headgear on their heads!

It must have been a cold day. So cute!

Ok – back to the rolls. I used the grated rind from the whole orange (as long as I was grating it – you shouldn’t waste it, right?) and also the juice from the orange (added to the warm water to make 1 cup). Pay attention to some changes as we go along – this recipe was a bit weird once I got into it.

Here is the recipe as I made it:

Orange Rolls (No Knead)

Mix:

2 cakes (packages) yeast

1/3 cup sugar

1 cup warm water

Beat:

3 eggs

Add to the water mixture.

Then add:

1/4 cup butter, melted

1 teaspoon salt

1 teaspoon orange rind (I used the rind from the whole orange, and put the juice from the orange into the measuring cup for the warm water, then added enough warm water to make the 1 cup)

4 cups flour

Spray muffin tins with non-stick spray or grease with butter (I forgot to do this – yikes!).

Put 1/2 teaspoon butter and 1 cup brown sugar in muffin tins (this sounded weird to me, and I wonder if it’s a typo – I put 1/2 teaspoon butter in each of 12 muffin tins and then added 1 Tablespoon brown sugar in each muffin tin).

Drop by Tablespoon (this also sounded weird to me, so I just made the 12 rolls – 18 rolls would have been a better size, or maybe they would have been ok in a mini muffin tin).

Let rise 2 hours.

Bake at 375 degrees for 15 minutes.

I didn’t think 1 cup of brown sugar for all the rolls sounded like enough, so I used 1 Tablespoon per muffin cup and 1/2 teaspoon of butter per cup. Oh yeah – and don’t forget to spray the tins – I did!!!

1 Tablespoon of dough didn’t seem like it would make a very big roll, either, so I made them bigger. Big mistake.

You can see that the muffin cups were way too full. They almost overflowed.

A smaller amount of dough would make a nice, small roll. Oops. I struggled a bit with this recipe.

The caramel in the bottom of the muffin cup wasn’t sticky like I thought it would be. It was more of a chewy caramel. Even though I forgot to spray the muffin tins, they came out of the pan pretty easily when I used a large serving spoon to scoop them out.

These rolls turned out to be kind of a cross between muffins and Buns, with the flavor of my famous Hopping Bunny Rolls. They are delicious, and are perfect with a morning (or afternoon) cup of coffee. Go ahead and give these a try. Just follow the recipe and don’t try to “fix” it like I tried to do. I should know better by now – just do what the recipe says. The farm wives who made these recipes and put them into the old church cookbooks knew what they were doing (as long as it’s not a typo). These Orange Rolls (No Knead) are delicious – you and your family will love them!

 


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