Orange Rolls

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“If you prefer, these lovely rolls may be shaped like Parker House rolls,placing a piece of orange with the membrane removed between the folds. From the Western chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947”
2hrs 12mins

Ingredients Nutrition

  • 1 cake yeast, softened in
  • 14 cup water, lukewarm
  • 12 cup sugar
  • 34 teaspoon salt
  • 12 cup butter, melted
  • 2 eggs, beaten
  • 1 orange, juice and grated rind of (you'll need 3/4 cup of juice)
  • 4 12 cups flour, sifted (amount approximate)


  1. Soften yeast in water for a few minutes; add sugar, salt, butter and beaten eggs.
  2. Mix well until sugar and salt are dissolved; add orange juice and rind.
  3. Then add 2 cups flour gradually, beating hard for about 5 minutes.
  4. Mix in remaining flour, not adding any more flour than needed to allow handling as dough should be on the soft side.
  5. Knead well, cover and let rise until double in bulk.
  6. Divide dough in half; roll each piece into a circle 1/4" thick.
  7. Cut each circle into 16 pie-shaped pieces.
  8. Roll each piece from the wide end towards the point, as for crescent rolls.
  9. Place rolls on a greased baking sheet with the tip underneath the roll to hold shape; let rise until doubled.
  10. Bake in a preheated 425F oven for 12 minutes or until golden brown.
  11. Cool slightly and ice with orange butter icing.

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